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Cincinnati Chili

(6 Votes)
36 Min

A dash of cocoa makes this a flavorful chili to reckon with! Serve this chili as is or Cincinnati-style: over spaghetti, layered with kidney beans, chopped onions, shredded Cheddar cheese, and topped with oyster crackers.

What You'll Need:
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 tablespoon unsweetened cocoa
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
What To Do:
  1. In a large saucepan or soup pot, brown beef with onion over medium heat 6 to 8 minutes, or until no pink remains in meat.
  2. Drain off any excess liquid then return saucepan to stove and add remaining ingredients; mix well.
  3. Bring to a boil then reduce heat to low and simmer 30 minutes, stirring occasionally.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This chili may be good ... BUT, IT IS NOT Cincinnati Chili. I have lived in Cincinnati my entire life (50+ years). I have eaten more Cincinnati, Empress, Gold Star, Skyline Chili than I care to recall. There are actually Chili Rivalries between Gold Star and Skyline chili -- with both college and professional sports teams. FIRST OFF: When making Cincinnati chili .. YOU DO NOT BROWN your meat. It is cooked in water from the raw state. This allows the meat to break down to the point you may not think there is meat in it all. If you want an AUTHENTIC Cincinnati Chili Recipe ... this "fellow" Ohioan has the closest recipe I've ever tried or seen: Don't settle for less make it authentic -- serve over spaghetti and top with onions, beans and cheese. (a 3-way, 4-way, or 5-way). Or serve it over hotdogs in a bun with mustard, onion and cheese (for a Coney or Cheese Coney).

I went to the website you suggested. It is not secure, and my server suggested I get the heck out of there!

Dendy2, I just went there and neither my firewalls nor either of my antivirus had issues with it.

oh and we also put more chili powder and omit the sugar.

I got this recipe from my great Uncle and we've made it many times. The way he showed us we put it on top of angel hair pasta and then the chili, then top it with the works, cheese, onions, sour cream . . . . . yummmm =)

Oh and btw......I see that you are missing some key ingredients.

I have made this many times and boy is it good. My whole family loves it. My husband is from Cincinnati and knows Gold Star Chili very well. In fact,hes the reason I looked up the recipe at the local library. Very yummmmmy stuff!!

Try the recipe found in my comment. Here's the website (from a fellow Ohioan): I think your Hubby will believe he's back in Cincinnati all over again.

I was very disapointed with this recipe. All I ended up with was a taste like a common hamberger. not much lavor and what there was didnot taste like chili.

Check out the recipe found in my comment. I think you will find it doesn't taste like the common hamburger. This is from a fellow Ohioan .. and much more like the original Cincinnati Chilis --- Gold Star and Skyline.

This recipe was not spicy enough for us! I added more chili powder and added cumin. Without doing that I would have had to figure out what to do with it.


LOVE coneys using Cincinnati Chili

happy to see this recipe but there are 5 ways to prepare this dish and it would be nice to know what is the ingredients of each...

Serve this chili as is or Cincinnati 5-way style: over spaghetti, layered with kidney beans, chopped onions, shredded Cheddar cheese, and topped with oyster crackers.

Actually, Mr. Food, a true 5-Way is: 1. Spaghetti 2. Chili 3. Beans 4. Onion and 5. Cheese (and lots of it). The Oyster Crackers are always served on the side. I am a Cincinnatian born and raised. My mother worked in a "Chili Parlor" about 60 years ago (Yep, it's been around a long time) and brought the recipe home. I have been making it all my married life (39 years) and our kids make it for their families. One of our differences to your recipe is we wrap whole bay & whole allspice in cheesecloth or enclose in a "tea ball" and cook it in the sauce. It is later discarded. We also use whole dried chili peppers, not ground red pepper and there are no crushed tomatoes, just the paste. There is also a little vinegar in ours. I may try your recipe with the ground spices sometime because yours doesn't have to cook as long as mine (mine is 4+ hours). A lot of recipes has cropped up over the years "claiming" real Cincinnati status. I guess I just mainly wanted to tell you about what 5-Way is.

Cincinnati Chili 2-way is the chili over spaghetti. 3-way adds red beens, 4-way adds shredded cheese, and 5-way adds chopped onion.

the video shows 28 ounce can of diced tomatoes but the recipe missed that ingredient!! Bonnie

Confusing video as to ingredients. Recipe given has little liquid. T'would have helped if amount of servings listed for the recipe.

add cumin 1/2 tsp and you can use bar chocolate -don't forget break up meat in boiling water don't brown

NO cumin is real Cinti. chili

with true cincinnati style chili you do not brown in skillet. you boil the meat in water with all the spices.

I am new at cooking from recipes. I am from the south, we fry everything. I have never heard of boiling the meat in water. I would like to know why the meat is boiled as opposed to fried. Does boiling the meat make it tender and not as dry?

The video shows added 1 can (28 ounces) of crushed tomatoes -- this is not in the ingredient list. Also the video uses 1/2 cup of water not 1/4 cup.


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