Cincinnati Chili

Have your Cincinnati Chili 3, 4 or 5 ways. This is also great on hot dogs, smothered with shredded cheese.

This is a unique style of chili that originated in Cincinnati, Ohio, known for its distinctive blend of spices, including cinnamon and allspice, giving it a sweet and savory flavor profile. Typically served over spaghetti and topped with shredded cheese, onions, and kidney beans, it can also be enjoyed on hot dogs or as a coney. There are several variations of this chili, often categorized by the number of toppings, such as “three-way” (chili, spaghetti, cheese), “four-way” (adding onions or beans), and “five-way” (including both onions and beans).

Can’t get enough chili? Try these recipes…

Creamy White Chicken Chili – A wonderful alternative to traditional beef chili. There is very little prep time for this delicious, truly white chili.

Taco Chili – This chili captures the vibrant flavors of a great taco by incorporating ingredients like ground beef or turkey, black beans, chili beans, kidney beans, and tomatoes, while taco seasoning adds warmth.

Linda’s Chili – Combining ground beef and sausage in chili creates a rich and flavorful dish with a depth of taste that’s hard to beat.

Hominy Chili – Uses high protein, high fiber, gluten-free TVP, essentially making this a meatless chili. TVP is Textured Vegetable Protein.

Pork Chili – Serve Pork Chili in a bowl with reduced-fat sour cream, shredded cheese and chopped onion as toppers.

Cincinnati Chili

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Have your chili 3, 4 or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

• Prep Time: 10 minutes
• Cook Time: 9 hours
• Total Time: 9 hours 10 minutes
• Yield: 6 servings 1x
• Category: Chili
• Method: Slow Cooker
• Cuisine: Midwestern

Ingredients

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Chili

1 1/2 pounds lean ground beef 2 medium onions, chopped 1/2 cup chopped celery 6 cloves garlic, minced 2 tablespoons mild chili powder 1 tablespoon paprika 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon black pepper 2 (14 1/2-ounce) cans diced tomatoes 1 8 ounce can tomato sauce 1/2 cup water 1 pound spaghetti, cooked Have It 5 Ways 1 medium onion, finely chopped 1 cup finely grated Cheddar cheese 1 (15 1/2-ounce) can kidney beans, rinsed, drained and heated Hot sauce (your favorite)

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Instructions

1. Brown ground beef, onions and celery in a large skillet, drain off all fat.
2. Place slow cooker ingredients into a slow cooker and stir well. Cover slow cooker and cook for 7 to 9 hours on LOW, or for 3 1/2 to 4 1/2 hours on HIGH, stirring during last part of cooking if using HIGH setting.
3. Cook spaghetti 1/2 hour before chili is done.
4. To have chili 3-ways, serve it with spaghetti, chili and cheese.
5. To have chili 4-ways, serve it with spaghetti, chili, onion and cheese.
6. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion and cheese.
7. Douse chili liberally with hot sauce, if desired.

Notes

Photo credit: polloloco / CC BY

Nutrition

• Calories: 449
• Sugar: 2
• Sodium: 111
• Fat: 7
• Saturated Fat: 3
• Carbohydrates: 59
• Fiber: 3
• Protein: 35
• Cholesterol: 71

This is a great way to use leftover Cincinnati Chili.

Cincinnati Chili Burritos

Yield: 4 servings

1 1/2 cups Cincinnati Chili
4 large flour tortillas
1 cup mild Cheddar cheese, grated

Heat the chili.

Lightly heat the tortillas in a dry skillet.

Divide the chili among the 4 tortillas.

Sprinkle on the cheese.

Roll up into cylinders.

Serve warm.