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Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith Joyce of Parkman, Ohio. "This dish will warm you up on a cold day," she says.
Nutritional Facts 1 cup (calculated without spaghetti, cheese, sour cream, tomatoes and green onions) equals 421 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 443 mg sodium, 38 g carbohydrate, 11 g fiber, 32 g protein.
Originally published as Cincinnati Chili in Taste of Home February/March 2000, p57
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 04, 2013 by Kressk
This traditional Cincinnati Chili recipe won the 2000 chili cook-off at work. I've been using it ever since! It works particularly well with 2 pounds of venison. The spices work to complement the flavor of the meat and disguise any gaminess. Venison is a smart and healthy choice because it is so lean.
Reviewed on Sep. 22, 2011 by Lisateachs2
This is a regular "fall" recipe in our household. Even the kids love it. It's different but very flavorful and makes a generous batch-ideal for having people over for dinner.
Reviewed on Jul. 12, 2011 by galinthewoods
a great way to eat chili. This recipe makes a big batch and is very filling with the noodles and toppings.
Reviewed on Mar. 19, 2011 by pettymama
The taste is different than regular chili because of the spices but it is definitely a keeper!!
Reviewed on Dec. 11, 2010 by senzascusa
I don't feel I can fairly rate this dish, which is why I gave it 4 and not lower. You see, I think I used the wrong kind of chili powder which resulted in a chili that was SO hot we couldn't eat it. I added near 2 cups of yoghurt to tame the heat, but it still burned our mouths--and just so you know, my husband and i can handle heat typically as he was born and raised in India and I lived there for awhile and we cook spicy food all the time.I know Mexican chili powder is a mix and much different from pure chili powder used in Indian cooking. Thus, I will make this dish again and either buy some Mexican/North American style chili powder, or cut the chili down a LOT. Would like to taste it better, and without yoghurt as the recipe sounds very interesting.
I don't feel I can fairly rate this dish, which is why I gave it 4 and not lower. You see, I think I used the wrong kind of chili powder which resulted in a chili that was SO hot we couldn't eat it. I added near 2 cups of yoghurt to tame the heat, but it still burned our mouths--and just so you know, my husband and i can handle heat typically as he was born and raised in India and I lived there for awhile and we cook spicy food all the time.
I know Mexican chili powder is a mix and much different from pure chili powder used in Indian cooking. Thus, I will make this dish again and either buy some Mexican/North American style chili powder, or cut the chili down a LOT. Would like to taste it better, and without yoghurt as the recipe sounds very interesting.
Reviewed on Nov. 02, 2010 by libertymama
After trying this recipe and then making chili the "old" way I will only use this recipe. Very very flavorful! I def recommend!
Reviewed on Oct. 18, 2010 by LissaH.
Some of the ingredients seemed unusual, but the family loved it! My husband even won a competion @ work with it. Many have asked for the receipe... Thanks TOH cooks.
Reviewed on Mar. 15, 2010 by katlaydee3
Very good chili with an interesting flavor. Very different from traditional chilis.
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