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Cincinnati-Style Spiced Beef Chili

Cincinnati-Style Spiced Beef Chili

Published September 18, 2026

Finely minced beef simmered with warm spices—cinnamon, allspice, cocoa—and tomato, served over spaghetti for authentic Cincinnati chili.

Cincinnati chili is traditionally served over spaghetti in a specific way: layer noodles, then chili, then optional toppings. This creates distinct flavor and texture layers. For finer texture, pulse ground beef briefly in a food processor before browning, or break it into very small pieces as it cooks.

Make ahead: chili tastes better the next day as spices meld. Refrigerate up to 3 days or freeze up to 2 months. The chili thickens as it simmers; if it becomes too thick, thin with additional beef broth (¼ cup at a time).

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb ground beef
  • 1 medium onion
  • 3 garlic cloves
  • 28 oz canned crushed tomatoes
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cinnamon (signature spice)
  • ½ tsp ground allspice
  • 1 tbsp unsweetened cocoa powder (adds depth)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • salt (to taste)
  • black pepper (to taste)
  • 8 oz spaghetti (traditional base)
  • 1 cup shredded cheddar cheese (for serving)
  • ½ cup diced onion (for serving)

Instructions

Brown the beef
Heat the large pot over medium-high heat until hot. Add ground beef (1 ½ pound) and break it into very fine pieces with a wooden spoon, stirring constantly until no pink remains, about 8–10 minutes.
Drain excess fat from the pot if needed, leaving about 1 tbsp for flavor.
Build the flavor base
Add diced onion and minced garlic to the beef and cook, stirring, until softened and fragrant, about 3 minutes.
Stir in tomato paste (2 tablespoon) and chili powder (2 tablespoon), coating the beef evenly, and cook for 1 minute.
Add liquid and spices
Pour in 28 oz crushed tomatoes and beef broth (1 cup), stirring to combine.
Add 1 tsp cinnamon, 0.5 tsp allspice, cocoa powder (1 tablespoon), Worcestershire sauce (1 tablespoon), and apple cider vinegar (1 tablespoon). Stir well.
Season with salt and pepper to taste.
Simmer the chili
Bring the chili to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, until the flavors meld and the sauce thickens slightly, about 25–30 minutes.
Cook the spaghetti
While the chili simmers, bring a large pot of salted water to a boil. Add spaghetti (8 ounce) and cook according to package directions until al dente, about 9–11 minutes.
Drain spaghetti (8 ounce) in a colander and divide among serving bowls.
Equipment: colander
Serve
Ladle the chili over each portion of spaghetti.
Top with shredded cheddar cheese and diced raw onion if desired.

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