Yes, I add a touch of chocolate to my Cincinnati chili — and once you try it, you’ll see why. This version stays true to the classic Skyline-style preparation: juicy ground beef simmered in tomato sauce with warm baking spices and a bit of bittersweet chocolate to create a deep, savory, slightly sweet profile. It’s easy to make and truly shines served over spaghetti with plenty of shredded cheddar and diced onion.
I’m a fan of all-American fusion dishes, and one-pot chilis are ideal for blending influences from different cuisines. Cincinnati chili is a regional favorite for good reason. Some describe it as the “sweeter chili served on spaghetti with a pile of cheese,” and while the recipe varies from cook to cook, the essentials are the same: a meaty tomato base, aromatic warm spices, and a hint of chocolate to round everything out. The final result is richer and more layered than a typical American chili, which is why it’s traditionally paired with pasta and generous amounts of cheese and onion.
Sommer’s Recipe Highlights
Familiar, but distinct – Cincinnati chili blends influences from Mexico and Central America (chili powder and chocolate) with flavor notes more commonly found in Middle Eastern cooking (cinnamon and clove). Together these spices create a complex, balanced sauce.
What makes it special – The chili itself is deeply flavorful, but the traditional serving style elevates it: a bed of hot spaghetti topped with a generous mound of shredded cheddar and finished with diced white onion for contrast.
Make-ahead friendly – This chili stores exceptionally well and often tastes even better the next day as the spices meld. It freezes nicely, making it a convenient option for meal prep; always cook the pasta fresh when serving.
Key Ingredients and Tips
- Ground beef – An 80/20 ratio gives the chili a rich, meaty character. For a leaner result, use 90/10 or substitute ground turkey.
- Olive oil – Use a neutral or mild high-heat oil such as olive, avocado, or canola for sautéing.
- Vegetables – Onion, bell pepper, and garlic form the aromatic base commonly used in Cincinnati-style chili.
- Seasonings – Chili powder, oregano, cumin, cinnamon, and a touch of clove (or allspice) create the signature spice profile.
- Broth and sauce – Tomato sauce and beef broth provide the body, while apple cider vinegar and Worcestershire sauce add brightness and depth.
- Chocolate – Bittersweet or dark chocolate is added near the end to mellow acidity and enrich the sauce. It should melt smoothly into the chili.
- Red beans (optional) – Some versions include drained kidney or red beans for added texture and protein; they are optional and can be omitted if you prefer.
For serving:
- Pasta – Spaghetti is the classic and best choice for serving Cincinnati chili.
- Cheese – A generous amount of shredded cheddar provides the traditional melty topping.
- Onion – Diced white or sweet onion is customary; white onion adds a sharper bite that balances the chili’s sweetness.
How to Make
See the printable recipe card below for exact ingredient amounts, step-by-step instructions, storage details, and a short video demonstration.
Prep the vegetables – Dice the onion and bell pepper into small, even pieces and finely mince the garlic. Having everything prepped keeps the cook time efficient and prevents the meat from overcooking.
Brown the beef and aromatics – Heat a large, heavy-bottomed pot over medium heat. Add oil and the ground beef, breaking it into small pieces. Stir in most of the chopped onion, the bell pepper, and the garlic. Cook about 8–10 minutes until the beef is no longer pink and the vegetables begin to soften.
Season and add liquids – Stir in the spices until fragrant, then add the tomato sauce, beef broth, apple cider vinegar, and Worcestershire sauce. If using drained beans, add them now.
Add the chocolate – Stir in pieces of bittersweet or dark chocolate, allowing it to melt into the sauce and fully incorporate without clumping. Continue to stir until the sauce is smooth and glossy.
Simmer – Bring the chili to a gentle simmer, adjust the heat to maintain a low bubbling, and cook about 30 minutes, stirring occasionally and scraping the bottom to prevent sticking. The sauce will darken and thicken as it reduces. Start the pasta about halfway through this time so everything is ready together.
Recipe Variations & Serving Suggestions
Cincinnati chili is traditionally offered in different “ways” at restaurants—these simply indicate how it’s served:
- 3-way: Spaghetti, chili, and shredded cheddar.
- 4-way: Adds diced onions or red beans.
- 5-way: Includes both onions and beans on top.
My favorite is a 4-way with diced white onion and no beans, but feel free to choose the combination you enjoy most. For a leaner version, use lean ground beef or ground turkey. To add heat, include a pinch of cayenne in the spice mix and top with pepper jack cheese or hot sauce.
Storage Notes
Leftovers improve overnight as flavors meld, so making the chili a day ahead is ideal. Cool completely, store in an airtight container, and refrigerate for 3–4 days. For longer storage, freeze in a freezer-safe container for 2–3 months; wrap the container with an extra layer of protection if desired. Thaw in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much to restore a saucy consistency.
Frequently Asked Questions
A dry chili usually results from using very lean meat with little fat or simmering until too much liquid evaporates. Add a small amount of beef broth to loosen the chili, or reduce the simmer time slightly next time.
I recommend simmering uncovered so the sauce reduces and concentrates in flavor. Covering traps moisture and can prevent the chili from thickening properly.
If you love this free recipe, please share it with friends and family — good food is meant to be enjoyed together!
More Soup & Stew Recipes
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Buffalo Chicken Chili (Stovetop, Crockpot & Instant Pot)
Crock Pot Chicken Stew
Cincinnati Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef (80/20)
- 4 cups chopped sweet onion, divided (or white onion)
- 1 red bell pepper, seeded and chopped
- 4–6 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove or allspice
- 30 ounces canned tomato sauce
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 ounce bittersweet or dark chocolate
- Salt and pepper to taste
For serving –
- 1 pound spaghetti, cooked and drained
- 1 pound cheddar cheese, shredded
- Optional: 30 ounces canned kidney beans, drained (I skip these)
Instructions
- Set a large 6–8 quart pot over medium heat. Add the olive oil and the ground beef. Brown the meat, breaking it into small pieces. Once broken up, add 3 cups of chopped onion (reserve the rest for topping), the chopped bell pepper, minced garlic, chili powder, oregano, cumin, cinnamon, clove, 1 teaspoon salt, and 1/2 teaspoon cracked black pepper. Stir and sauté 8–10 minutes until the onions soften.
- Stir in the tomato sauce, beef broth, apple cider vinegar, Worcestershire sauce, and the bittersweet chocolate. Simmer gently, stirring occasionally, for about 30 minutes until thickened and richly colored. Taste and adjust seasoning as needed.
- While the chili simmers, cook the pasta according to package directions and shred the cheese. Reserve 1 cup chopped onion for topping.
- To serve, place a mound of spaghetti in each bowl, top with a generous scoop of chili, add a large handful of shredded cheddar, and sprinkle diced onion over the top.
Notes
Leftover chili improves after resting in the refrigerator overnight. Cool completely before transferring to an airtight container. Refrigerate up to 3–4 days or freeze up to 2–3 months in a freezer-safe container. Thaw in the fridge before reheating.
When reheating, add a splash of beef broth or water to loosen the sauce and restore a saucy consistency.
Nutrition
Serving: 16 oz — Calories: 937 kcal; Carbohydrates: 79 g; Protein: 50 g; Fat: 47 g; Saturated Fat: 21 g; Sodium: 1447 mg; Fiber: 13 g; Sugar: 13 g.