Recipes Dinner Stews Chili Cincinnati Chili 4.0 (4) 4 Reviews Warm spices set this regional favorite apart from other classic chili recipes. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including EatingWell Magazine, Southern Living, Fine Cooking, Real Simple, and Food & Wine. Follow him on Instagram. Food & Wine's Editorial Guidelines Updated on February 8, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Active Time: 25 mins Refrigerate Time: 12 hrs Total Time: 14 hrs 25 mins Servings: 6 Jump to recipe Cincinnati chili is not your average bowl of chili. As Food & Wine Executive Features Editor Kat Kinsman explains, there's a particular structure to how to order it: Two-Way (or just chili spaghetti), Three-Way (chili, spaghetti, and shredded cheddar cheese), and Four-Way (chili, spaghetti, cheddar cheese, and onions or beans). It's also served over hot dogs and in sandwiches. The chili gets depth from plenty of spices, such as cumin, cinnamon, and nutmeg, with a light kick from cayenne. We've also added unsweetened cocoa powder, which melts right into the sauce and makes it even richer (although Kinsman points out that chocolate in Cincinnati chili might not be quite as classic as believed). We went all-out and included yellow onion, red kidney beans, and cheddar cheese topping options to complement the luscious chili; pick your favorite options for a choose-your-own-chili adventure. It's key to let the chili refrigerate for at least 12 hours so the flavors can meld. Once reheated, all that's left is to assemble and enjoy your masterpiece. Add a little orange zest on top for an extra-bright finish. Cook Mode (Keep screen awake) Ingredients 2 pounds 80/20 ground beef 2 cups beef broth 2 cups water 1 (15-ounce) can tomato sauce 3 cups yellow onions (from 2 small [7 ounces each] onions), finely chopped, plus more for serving if desired 2 tablespoons minced garlic (from 6 large garlic cloves) 2 tablespoons chili powder 1 tablespoon unsweetened cocoa powder 1 tablespoon Worcestershire sauce 2 teaspoons kosher salt, plus more to taste 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 12 ounces uncooked spaghetti, cooked according to package directions 1 (15-ounce) can red kidney beans, drained and rinsed (optional) 4 ounces cheddar cheese (about 1 cup), shredded (optional) 2 teaspoons orange zest (from 1 orange), grated (optional) Directions Place ground beef, broth, and water in a large, heavy-bottomed pot or Dutch oven. Bring to a boil over high. Using a wooden spoon, break beef up into small pieces. Reduce to a simmer over medium-low. Stir tomato sauce, onions, garlic, chili powder, cocoa, Worcestershire sauce, salt, cumin, cinnamon, allspice, cayenne, black pepper, nutmeg, and cloves into beef mixture in pot. Return to a simmer over medium-low. Simmer, uncovered, until beef is very tender and mixture reduces to a thick consistency, about 1 hour. Remove from heat. Let cool to room temperature, about 30 minutes. Cover and refrigerate until flavors have melded, at least 12 hours or up to 2 days. Skim fat from chili, and discard. Bring chili to a simmer over medium. Simmer, stirring occasionally, until warmed through, about 10 minutes. Season with additional salt to taste. Spoon chili over cooked spaghetti. If desired, top with beans, cheddar, and orange zest; garnish with additional onions. Rate It Print