This post may contain affiliate links. Please read our disclosure policy.
When it comes to comfort food, Cincinnati chili is in a league of its own. Unlike the chunky, bean-filled chili you might be used to, this Midwest classic is a silky, spiced meat sauce served over spaghetti and piled high with cheese, onions, and beans. It’s warm, saucy, and crave-worthy in every bite—the kind of meal that instantly brings everyone to the table.
This recipe layers in all the signature Skyline-style spices—cinnamon, allspice, cocoa, even a touch of coffee—for that unmistakable depth of flavor. After a long, slow simmer, you’ll have a rich chili that clings beautifully to pasta and makes the ultimate 2-, 3-, 4-, or 5-way bowl.
✨ Craving more cozy classics? Try my hearty Johnny Marzetti casserole, comforting chicken tetrazzini, saucy American goulash, or rich and indulgent chicken alfredo lasagna next.
Why This Recipe Works
- Deep, complex flavor: The spice blend, cocoa, and vinegar make it uniquely Cincinnati.
- Silky, pourable consistency: Not chunky—perfect for coating pasta.
- Customizable “ways”: Build your bowl just how you like it.
- Crowd-pleaser: Hearty enough for game day or a family dinner.
✨ Before You Start
✨ Use spaghetti, not angel hair: The chili clings better to traditional strands.
✨ Simmer low and slow: Long cooking develops that signature silky consistency.
✨ Spice profile matters: Cinnamon, allspice, and cocoa are key—don’t skip them!
✨ Better the next day: Overnight rest makes the flavors even richer!
✨ Know your “ways”: From 2-way to 5-way, toppings are half the fun.
Ingredients
(Notes only for clarity—full amounts in recipe card below)
- Better Than Bouillon beef base – adds rich, beefy depth.
- Tomato paste + sauce – build a savory backbone.
- Ground beef – classic 80–85% lean.
- Spice mix – chili powder, cumin, cinnamon, allspice, cayenne.
- Flavor boosters – vinegar, Worcestershire, soy sauce, cocoa, coffee crystals.
- Toppings – cheddar cheese, raw onion, kidney beans, spaghetti.
⭐ Pro Tips
- Toast the tomato paste: Caramelizing deepens flavor. Don’t skip this step!
- Bloom the spices: Cooking chili powder, cumin, cinnamon, and allspice briefly releases their oils.
- Simmer low and slow: 2 ½–3 hours yields a silky, pourable chili that clings to pasta.
- Adjust salt at the end: With BtB, soy, and Worcestershire, saltiness builds—taste first.
- Shred your own cheese: Freshly grated sharp cheddar melts better than pre-shredded.
- Make it ahead: Overnight rest = magic. The flavors meld and mellow beautifully.
Frequently Asked Questions
Can I make Cincinnati chili in a slow cooker?
Yes! After building the flavor base on the stovetop, transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring occasionally.
Does Cincinnati chili really have cocoa and cinnamon?
It does! These warm spices, plus cocoa and coffee, are what set it apart and give it that iconic Skyline-style flavor.
What kind of pasta should I use?
Always go with regular spaghetti, not angel hair. It’s sturdy enough to hold up under the sauce.
How do I store leftovers?
Keep chili in an airtight container in the fridge for 3–4 days. The flavor actually deepens as it sits.
Can I freeze Cincinnati chili?
Yes! Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight before reheating.
How spicy is this chili?
This recipe is mildly spiced, with optional cayenne for heat. Add more if you love extra kick, or skip it for very mild.
What’s the difference between 2-way, 3-way, 4-way, and 5-way?
- 2-Way: Chili over spaghetti
- 3-Way: Chili + spaghetti + cheddar
- 4-Way: Add onions or beans
- 5-Way: Add onions and beans
Can I make this ahead of time?
Absolutely! It’s even better the next day. Chill overnight, then reheat gently for the richest flavor.
Variations + Substitutions
- Switch the protein: Try turkey or chicken for a lighter version.
- Adjust the spice: Leave out cayenne for mild, or add extra (or smoked paprika) for heat.
- Boost the broth: Use all beef broth instead of water for more depth.
- Play with toppings: Sour cream or diced jalapeños add extra flair.
- Go bean-free: Traditional Cincinnati chili is often served without beans.
- Make it gluten-free: Use gluten-free spaghetti and tamari in place of soy sauce.
What to Serve With Cincinnati Chili
A bowl of this chili is a full meal, but I love rounding it out with a fresh side salad and something sweet for dessert.
- Fresh & Crisp Sides: My KFC coleslaw, house salad, or carrot salad cut through the richness.
- Cozy Breads: Serve with homemade crescent rolls or Bisquick biscuits for dipping.
- Sweet Finishes: End on a cozy note with fruit cocktail cake, truly best ever peach cobbler, or my classic chocolate pudding pie.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate in an airtight container for 3–4 days.
Reheating
- Warm gently on the stovetop over medium-low, adding a splash of broth if needed. For larger portions, reheat covered in a 350°F oven for 15–20 minutes.
Freezing
- Portion into containers or freezer bags (leave room for expansion). Freeze up to 3 months.
Make-Ahead
- Cincinnati chili is even better the next day. Cook, cool, refrigerate overnight, then reheat gently before serving.
Food Safety
- If you’d like more info on food safety, check out this link.
How To Make Cincinnati Chili
More Chili Recipes
- Boilermaker Chili
- Chicken Chili
- Chili Dog Casserole
- Alton Brown Chili
- Turkey Chili
- Instant Pot Chili
Tried This Recipe?
If you made this Cincinnati Chili, I’d love it if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—it helps more people find the recipe and lets me know how it turned out in your kitchen.
💌 Want more cozy, crave-worthy meals? Sign up for my free newsletter and get family favorites delivered straight to your inbox—absolutely free! 💌
📸 Don’t forget to tag me on Instagram @gonna_want_seconds so I can see your delicious creations!
Cincinnati “Skyline” Chili
Ingredients
- 1 –2 teaspoons Better Than Bouillon beef base start with 1, adjust later
- 1/4 cup hot water to dissolve the bouillon
- 2 tablespoons oil, divided
- 1/2 cup tomato paste
- 4 cloves garlic minced
- 1 1/2 yellow onions finely diced (plus extra raw onion for topping)
- 2 pounds ground beef 80–85% lean
- 1/4 cup chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon cayenne pepper, optional
- 3 3/4 cups additional water or low-sodium beef broth, for total 4 cups liquid
- 1 1/2 cups tomato sauce
- 2 tablespoons apple cider vinegar plus more to finish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon decaf coffee crystals
- 2 1/2 teaspoons brown sugar adjust up to 3 tsp if needed
- 1 bay leaf
- 1 1/2 teaspoons salt divided (hold back until the end — bouillon is salty)
For Serving (“Ways”)
- cooked spaghetti (not angel hair)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup chopped raw yellow onion
- 2 cups sharp cheddar cheese, finely grated
Instructions
- Dissolve the Bouillon: In a small bowl, stir the Better Than Bouillon (1 teaspoon) into 1/4 cup hot water until fully dissolved; set aside.
- Build the Flavor Base: Add 1 tablespoon of oil to a large Dutch oven and heat over medium. Stir in the tomato paste (1/2 cup) and cook for 2 minutes, stirring constantly, to caramelize it.
- Add 1 tablespoon of oil, onions (1 1/2), and garlic (4 cloves), then cook for 6–8 minutes until softened. Add the ground beef (2 pounds) and cook and crumble until there is no longer any pink in the beef.
- Toast the Spices: In a small skillet (no oil yet), add chili powder (¼ cup), cumin (1 ½ teaspoons), cinnamon (½ teaspoon), allspice (½ teaspoon), and cayenne (1 teaspoon, if using). Cook over medium-low heat for 1–2 minutes, stirring constantly, just until fragrant. Transfer to a small bowl and set aside.
- Stir in the toasted spice mixture and continue to cook for 2 minutes.
- Stir in water (3 3/4 cups), tomato sauce (1 ½ cups), apple cider vinegar (2 tablespoons), Worcestershire sauce (1 tablespoon), soy sauce (1 tablespoon), cocoa powder (1 tablespoon), decaf coffee crystals (1 teaspoon), brown sugar (2 ½ teaspoons), salt (1 1/2 teaspoons), and bay leaf (1).
- Long Simmer: Reduce heat to low and cook uncovered for 2 ½ to 3 hours, stirring occasionally. The chili should gently thicken into a sauce-like consistency (coats the back of a spoon but still pourable). If it reduces too quickly, cover partially with the lid tilted; if it gets too thick, add a splash of broth or water.
- Adjust & Finish:Remove bay leaf. Taste and adjust:Too acidic? Add ½ teaspoon more brown sugar.Too heavy? Add a splash more vinegar.Needs more punch? Add salt to taste.
- Rest (Optional but Recommended): For the richest flavor, cool completely, refrigerate overnight, then reheat gently the next day. The spices meld beautifully.
- Serve the Skyline Way:Spoon hot chili over spaghetti. Add toppings as desired:2-Way: Chili + spaghetti3-Way: Chili + spaghetti + cheddar4-Way: Add onions or beans5-Way: Add onions and beans
Fans Also Made:
Notes
- Toast the tomato paste: Caramelizing deepens flavor. Don’t skip this step!
- Bloom the spices: Cooking chili powder, cumin, cinnamon, and allspice briefly releases their oils.
- Simmer low and slow: 2 ½–3 hours yields a silky, pourable chili that clings to pasta.
- Adjust salt at the end: With Better than Bouillon, soy, and Worcestershire, saltiness builds—taste first.
- Shred your own cheese: Freshly grated sharp cheddar melts better than pre-shredded.
- Make it ahead: Overnight rest = magic. The flavors meld and mellow beautifully.
Nutrition
Leave a Reply