Cincinnati-Style Chili

As many Cincinnati locals will say, you have to try this recipe at least once. Others will say it isn’t even chili, but Cincinnati-style chili has become a regional staple since the early 1900s. The warm Mediterranean-style spices make this meat sauce into a delicious stew that is topped on spaghetti noodles or hotdogs.

I love finding regional recipes or something I have never tried before and changing it into a freezer-friendly meal option. We first heard about this interesting chili offshoot from some of the viewers on our YouTube channel.

You’ll find many more recipe ideas, plus shopping lists, meal plans, freezer labels, and more inside the Freezer Meal 101 club. Do yourself a favor and don’t worry about what’s for dinner tonight. Your freezer will be stocked with delicious meals and it’s one last thing you have to worry about on a busy work or school night.

Cincinnati-Style Chili Recipe

Ingredients

• 2 lb. ground beef, browned and cooled
• 2 onions, minced
• 5 oz. tomato paste
• 8 oz. tomato sauce
• 2 Tbsp. chili powder
• 2 tsp. oregano
• 1 tsp. cumin
• 1 tsp. cinnamon
• 3/4 tsp. allspice
• 1/4 tsp. ground cloves
• 1/2 tsp. cayenne pepper
• 2 tsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. apple cider vinegar
• 1 oz. unsweetened chocolate

Instructions

Assembly instructions:

1. Dump all ingredients in a large resealable freezer bag.
2. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.
2. Add 4 cups of water.
3. Simmer in a large stovetop pot for 1-2 hours.
4. Instant Pot: Add 3 cups water. High pressure 30 minutes. Natural release.
5. Slow cooker: Add 4 cups of water. High for 4 hours or low for 8 hours.
6. Serve over cooked spaghetti topped with finely shredded cheddar cheese, minced raw onion, and oyster crackers. If desired, add a can of kidney beans.

Serving Ideas for Cincinnati-Style Chili

My good friend Heather lives in the Cincinnati area, so she has given me the run-down of how native Cincinnatians eat their chili.

The most popular is to serve it over cooked spaghetti noodles or as a chili hot dog (coney).

For the spaghetti, cook the noodles per the directions on the box. Drain them and place them in a large bowl or plate. Top the noodles with the Cincinnati-style chili. The cheese is the most important part. Sharp cheddar cheese shredded very finely is the way to go. And the more cheese the better. Other topping options include raw onions with a side of oyster crackers. Some will also add kidney beans to the top of their chili or hot sauce.

For a coney, prepare hotdogs and place them in the bun. Top with the Cincinnati-style chili and finely shredded cheddar cheese. Again onions are an option for toppings, along with mustard on the hotdog. You can also add hot sauce if you want.

Heather’s personal favorite is a burrito. One of the more popular chili chain restaurants in Cincinnati sells a “deluxe” style burrito with chili.

You’ll need a can of refried beans and burrito shells, lettuce, tomato, sour cream, finely shredded cheese, and hot sauce. Heat the burrito shell for 30 seconds so it is easier to fold. Place warmed refried beans inside and a couple of spoonfuls of the chili sauce on top. Wrap the burrito and add more chili on top of it. Then top it with shredded cheese, lettuce, tomato, sour cream, and hot sauce if desired.

What is Cincinnati Style Chili?

This regional favorite has a rich history coming from Greek immigrant restauranteurs. They began serving this Mediterranean-style stew in the early 1920s in the Cincinnati, Ohio area. Using warm Mediterranean spices along with tomato sauce and meat, they made a meat sauce to mix with spaghetti or on hot dogs called coneys. Cheese came later and then different toppings based on customer requests.

It became a regional staple! If you ever visit Cincinnati you will find numerous chili parlors and restaurants that serve Cincinnati-style chili. One way to start a lively discussion is to ask locals if they are “Gold Star” or “Skyline” fans. These are the two popular chili chain restaurants in the area and that question will get passionate responses from either side. There are also many mom-and-pop style chili chain restaurants that some locals will prefer, depending on where in the city they live.

For more recipe ideas like this, check out our Vegetarian Chili or Chili Casserole.

Print

Cincinnati Style Chili

Prep Time

15 mins

Cook Time

1 hr

 

Course: Main Course

Servings: 6

Calories: 474 kcal

Ingredients

• 2 lb. ground beef browned and cooled
• 2 onion minced
• 5 oz. tomato paste
• 8 oz. tomato sauce
• 2 Tbsp. chili powder
• 2 tsp. oregano
• 1 tsp. cumin
• 1 tsp. cinnamon
• 3/4 tsp. allspice
• 1/4 tsp. ground cloves
• 1/2 tsp. cayenne pepper
• 2 tsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. apple cider vinegar
• 1 oz. unsweetened chocolate

Instructions

Assembly instructions:

1. Dump all ingredients in large resealable freezer bag.

Cooking instructions:

1. Thaw.
2. Add 4 cups of water.
3. Simmer in large stovetop pot for 1-2 hours.
4. Instant Pot: Add 3 cups water. High pressure 30 minutes. Natural release.
5. Slow cooker: Add 4 cups of water. High 4 hours or low for 8 hours.

Recipe Notes

Serve over cooked spaghetti topped with finely shredded cheddar cheese, minced raw onion, and oyster crackers. If desired, add a can of kidney beans on top as well.