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An oval white plate filled with Cincinnati chili served 5 ways including the chili over cooked spaghetti along with red kidney beans, chopped onion, and topped with a large mound of finely shredded cheddar cheese.

Homemade Cincinnati Chili (5 Ways)

Course: Lunch / Dinner
Cuisine: American Midwest
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 868kcal
Author: Kris Longwell
This homemade Cincinnati chili is rich, spiced, and uniquely delicious — serve it 5 Ways over spaghetti with cheese, beans, onions, or hot dogs for a true Midwest classic.
Print Recipe

Equipment

  • 1 Large pot with lid

Ingredients

  • 2 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • ½ teaspoon allspice ground
  • ½ teaspoon cloves ground
  • ½ teaspoon cinnamon ground
  • 1 tablespoon pork lard or vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 15 oz can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon yellow mustard
  • 2 cups water
  • 2 bay leaves
  • 2 lbs ground beef 85 to 90% lean
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

Toppings (Ways)

  • 1 lb spaghetti cooked
  • 2 cups cheddar cheese finely grated
  • 1 15 oz can kidney beans drained
  • 1 cup onions chopped
  • oyster crackers for serving
  • hot sauce for serving

Instructions

  • In a small bowl, mix the chili powder, paprika, cumin, oregano, allspice, cloves, and cinnamon.
    2 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon allspice, ½ teaspoon cloves, ½ teaspoon cinnamon
  • In a large pot, heat the lard (or oil) over medium heat. Stir in the onions and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Stir in the seasonings and cook, stirring often, for 1 minute.
    1 tablespoon pork lard, 1 medium onion, 2 cloves garlic
  • Add the tomato sauce, Worcestershire sauce, vinegar, mustard, water, and bay leaves. Crumble the beef into the pot with your hands and bring to a boil. Lower the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
    1 15 oz can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, 1 tablespoon yellow mustard, 2 cups water, 2 bay leaves, 2 lbs ground beef
  • Remove the lid and continue simmering until slightly thickened, about another 20 to 30 minutes. Season with salt (2 tsp) and pepper (1 tsp).
    2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Remove the bay leaves. Serve over spaghetti (2-way), topped with cheddar cheese (3-way), with beans or onions (4-way) or with beans and onions (5-way). Oyster crackers and hot sauce are served on the side.
    1 lb spaghetti, 2 cups cheddar cheese, 1 15 oz can kidney beans, 1 cup onions, oyster crackers, hot sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The chili will be "looser" than standard Texas-style chili. However, it shouldn't be runny. Simmer until thick enough to coat the back of a spoon. Usually, a total of 1 hour (40 minutes covered and 20 minutes uncovered). 
The chili can be made 24 to 48 hours in advance of serving. 
Leftovers will keep in an air-tight container with a lid in the fridge for 5 to 6 days. Reheat on the stove or in the microwave. The chili (without toppings) can be frozen for 2 to 3 months. Thaw completely before heating.  

Nutrition

Calories: 868kcal | Carbohydrates: 98g | Protein: 69g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 218mg | Sodium: 788mg | Potassium: 1201mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2646IU | Vitamin C: 6mg | Calcium: 531mg | Iron: 8mg