When most people think of a bowl of chili, what comes to mind is usually dark brown Texas-style beef chili or a chili brimming with ground meat, beans, tomatoes and hot chili peppers. Unless you’re from Cincinnati, of course. Cincinnati chili is a whole other bowl game.
What is Cincinnati chili?
The main difference between this midwestern classic and other kinds of chili is that Cincinnati chili is more like a thin meat sauce. This sauce is slightly sweet and filled with a striking blend of aromatic spices, such as cinnamon, nutmeg, allspice, clove, cumin and chili powder. And—secret ingredient alert—dark chocolate is often added for a unique sweetness.
And another difference? You never eat Cincinnati chili with a spoon. This is a fork food, at least that’s what the locals will tell you. One of the most popular ways to eat this chili is on top of a plate (not a bowl) of spaghetti with various toppings. Cincinnati chili is also super popular on hot dogs, which are called coneys—maybe an homage to New York’s Coney Island but more likely a reference the Coney Island amusement park built in Cincinnati in the late 1800s.
Whether it’s served on spaghetti or as a Cincinnati chili dog, top it with a mountain of grated cheddar cheese, kidney beans and diced onions, and serve it with oyster crackers for crunch.
What’s the history of Cincinnati chili?
This unique take on chili can be traced back to the 1920s, when brothers and Macedonian immigrants Tom and John Kiradjieff opened the Empress chili parlor in Cincinnati. When creating their version of American chili, the Kiradjieffs took inspiration from their homeland by adding cinnamon, cloves, nutmeg and allspice to a tomato-based ground meat stew. Cincinnati chili also has chili powder and unsweetened chocolate to amp up the beefy flavor.
Serving this type of chili on top of spaghetti was a no-brainer for the brothers. If you’ve ever had Greek specialties like moussaka or pastitsio, you’ll see and taste similarities. Pastitsio, for instance, is like a Greek-inspired lasagna with a spicy-sweet meat sauce and noodles. But any likeness stops there. Cincinnati chili is purely an American staple now and one of the Midwest region’s most iconic, ubiquitous dishes.
You’ll find it at many restaurants and iconic “chili parlors” around Queen City as well as in other parts of the United States, including famous spots like Skyline Chili, Camp Washington Chili, Dixie Chili, Blue Ash Chili and Gold Star Chili.
Cincinnati Chili Ingredients
- Ground beef: For Cincinnati chili, you don’t want to use ground beef that’s too lean. One of the hallmarks of this chili style is its richness, and beef fat is what most contributes to that. In fact, some chili experts insist that every vat of Cincinnati chili must have a layer of orange-tinged fat swimming on top.
- Spices: These are the real workhorses of a properly made Cincinnati chili. Aromatic warm spices like cinnamon, nutmeg, allspice, clove, cumin and chili powder are all used. It’s similar to the Greek meat sauce used in things like pastitsio and moussaka but still a little different.
- Unsweetened chocolate: Using unsweetened chocolate, either in powder or bar form, doesn’t make Cincinnati chili taste sweet. Instead it adds richness and depth to the sauce, bringing out the beefy flavor of the meat and balancing the spices. Using chocolate in a sauce like this is very similar to making mole sauce, a cornerstone of Mexican cooking.
Directions
Step 1: Cook the meat
In a Dutch oven over medium heat, cook the beef and onion until the meat is no longer pink and the onion is tender, 10 to 12 minutes. While cooking, break the meat into the smallest crumbles possible; this is not chunky chili. After fully cooked, drain some of the fat off the meat.
Step 2: Add the spices and simmer
Add the water, tomato sauce and paste, chili powder, chocolate, garlic, cider vinegar, Worcestershire sauce, bay leaf and spices to the pot with the meat and onions. Bring everything to a boil, then reduce the heat and simmer, uncovered, for about 1-3/4 hours, stirring occasionally. The consistency should be more soupy than a thick stew.
Step 3: Serve with your favorite toppings
Discard the bay leaf and serve, if desired, on top of cooked spaghetti or a hot dog with any variation of cheese, additional chopped onion, kidney beans and oyster crackers.
How do you store Cincinnati chili?
Store leftover chili, without the toppings, covered in the refrigerator for up to four days.
Can you freeze Cincinnati chili?
Before adding any optional ingredients, allow the chili to cool completely and then store it in airtight freezer-safe containers for up to four months. To reheat the chili, allow it to thaw in the refrigerator overnight, then heat it in a saucepan, stirring occasionally and adding water if needed.
Can you make Cincinnati chili in advance?
Like any chili, Cincinnati chili can be made in advance and tastes even better the next day. When the chili cools, you’ll probably see a layer of solidified orange-colored fat on top. If you want, you can scrape that fat cap off and discard it before reheating the chili on the stove or in the microwave. But locals will tell you that a bowl of Cincinnati chili just isn’t the same if it doesn’t have a pool of reddish orange fat.
Cincinnati Chili Tips
What makes Cincinnati chili different?
Unlike most types of chili, the meaty part of Cincinnati chili has a thinner, more soup-like consistency rather than a chunky one. The spices and chocolate make it richer and add depth. And it’s usually served on a mound of spaghetti with toppings.
Are there beans in Cincinnati chili?
Not the way you’re used to seeing beans in regular chili. Kidney beans are often served as a topping along with cheese and chopped onion.
How do you order Cincinnati chili?
To order Cincinnati chili like a true Cincinnatian, you’ll want to use the proper lingo. There are a few different “ways” to order your ideal bowl with confidence:
- 2 way: chili + spaghetti
- 3 way: chili + spaghetti + cheese
- 4 way: chili + spaghetti + cheese + onions or beans
- 5 way: chili + spaghetti + cheese + onions + beans
A proper coney can be a simple hot dog on a bun with chili, or a hot dog on a bun topped with chili, mustard, onion and cheese.
