Homemade Cincinnati Chili (5 Ways)

An oval white plate filled with Cincinnati chili served 5 ways including the chili over cooked spaghetti along with red kidney beans, chopped onion, and topped with a large mound of finely shredded cheddar cheese.

Homemade Cincinnati Chili (5 Ways)

Course: Lunch / Dinner

Cuisine: American Midwest

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 868kcal

Author: Kris Longwell

This homemade Cincinnati chili is rich, spiced, and uniquely delicious — serve it 5 Ways over spaghetti with cheese, beans, onions, or hot dogs for a true Midwest classic.

Print Recipe

Equipment

1 Large pot with lid

Ingredients

2 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin ground
1 teaspoon oregano dried
½ teaspoon allspice ground
½ teaspoon cloves ground
½ teaspoon cinnamon ground
1 tablespoon pork lard or vegetable oil
1 medium onion chopped
2 cloves garlic minced
1 15 oz can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon yellow mustard
2 cups water
2 bay leaves
2 lbs ground beef 85 to 90% lean
2 teaspoon Kosher salt
1 teaspoon black pepper

Toppings (Ways)

1 lb spaghetti cooked
2 cups cheddar cheese finely grated
1 15 oz can kidney beans drained
1 cup onions chopped
oyster crackers for serving
hot sauce for serving

Instructions

In a small bowl, mix the chili powder, paprika, cumin, oregano, allspice, cloves, and cinnamon.
2 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon allspice, ½ teaspoon cloves, ½ teaspoon cinnamon
In a large pot, heat the lard (or oil) over medium heat. Stir in the onions and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Stir in the seasonings and cook, stirring often, for 1 minute.
1 tablespoon pork lard, 1 medium onion, 2 cloves garlic
Add the tomato sauce, Worcestershire sauce, vinegar, mustard, water, and bay leaves. Crumble the beef into the pot with your hands and bring to a boil. Lower the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
1 15 oz can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, 1 tablespoon yellow mustard, 2 cups water, 2 bay leaves, 2 lbs ground beef
Remove the lid and continue simmering until slightly thickened, about another 20 to 30 minutes. Season with salt (2 tsp) and pepper (1 tsp).
2 teaspoon Kosher salt, 1 teaspoon black pepper
Remove the bay leaves. Serve over spaghetti (2-way), topped with cheddar cheese (3-way), with beans or onions (4-way) or with beans and onions (5-way). Oyster crackers and hot sauce are served on the side.
1 lb spaghetti, 2 cups cheddar cheese, 1 15 oz can kidney beans, 1 cup onions, oyster crackers, hot sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The chili will be "looser" than standard Texas-style chili. However, it shouldn't be runny. Simmer until thick enough to coat the back of a spoon. Usually, a total of 1 hour (40 minutes covered and 20 minutes uncovered).

The chili can be made 24 to 48 hours in advance of serving.

Leftovers will keep in an air-tight container with a lid in the fridge for 5 to 6 days. Reheat on the stove or in the microwave. The chili (without toppings) can be frozen for 2 to 3 months. Thaw completely before heating.

Nutrition