Easy Cincinnati Chili

Get ready to blow everyone’s minds with this authentic Cincinnati chili that’s nothing like what you think chili should be – and that’s exactly why it’s incredible!

This isn’t your typical bowl of red; it’s a sweet-and-savory masterpiece with warm spices and a secret chocolate twist that’ll have people guessing what makes it so addictive.

We’re talking about a chili that breaks all the rules in the best possible way.

Cinnamon and chocolate team up with traditional chili spices to create something totally unique, then it gets piled over spaghetti and loaded with all the fixings.

Trust me, once you go “five-way” with beans, onions, and cheese on top, regular chili will seem boring.

Ingredients

Seasoning blend:

• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves

For the chili:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can petite diced tomatoes with juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 ounce unsweetened chocolate (or 1 tablespoon cocoa powder)
• 1 bay leaf

For serving:

• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 pound package spaghetti
• 1 medium onion, diced
• 3 cups shredded cheddar cheese (or vegan cheese shreds)

Steps

1. Combine dry ingredients. Mix the chili powder, paprika, cumin, cinnamon, allspice, coriander, cayenne pepper, and cloves together in a small bowl. This spice blend is what makes Cincinnati chili so distinctive – the cinnamon and allspice might seem weird, but they’re essential for that authentic flavor. Set the mixture aside.
2. Sauté the onions and garlic. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onions and minced garlic, stirring frequently to prevent burning. Cook for about 5 minutes until the onions become translucent and soft. You’ll know they’re ready when they’ve lost their sharp bite and smell sweet.
3. Add the spices. Add your spice mixture to the pot and stir constantly to coat the onions evenly. Cook for about 30 seconds until the spices become fragrant – you’ll smell the cinnamon and other warm spices bloom. Don’t let them burn or they’ll taste bitter.
4. Brown the beef. Add the ground beef to the pot and break it into small, uniform pieces using a wooden spoon or spatula. Cook for 6-8 minutes, stirring frequently, until the meat is completely browned with no pink remaining and every piece is coated with the aromatic spice mixture. The smaller you break up the meat, the more authentic your Cincinnati chili will be.
5. Simmer the chili. Add the salt, tomato sauce, diced tomatoes with their juice, bay leaf, unsweetened chocolate, red wine vinegar, and Worcestershire sauce. Stir everything together and bring the mixture to a gentle simmer over medium heat. Reduce heat to low and let it simmer uncovered for 30 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded together. The chocolate should be completely melted and incorporated.
6. Cook the spaghetti. While the chili simmers, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions for al dente – usually 8-10 minutes. When the pasta is tender but still has a slight bite, drain it thoroughly and toss with a little olive oil to prevent sticking.
7. Serve the chili. Remove the bay leaf from the chili. Serve the chili over a generous bed of spaghetti, then top with kidney beans, diced raw onions, and shredded cheddar cheese. The traditional “five-way” includes all these toppings, but you can customize however you like.

Smart Swaps

• Ground turkey instead of beef (1:1 ratio) – reduces fat while keeping protein high
• Cocoa powder instead of chocolate bar (1 tablespoon cocoa powder = 1 ounce chocolate)
• Vegan cheese shreds instead of cheddar – keeps the dish dairy-free without losing that cheesy goodness
• Whole wheat spaghetti instead of regular – adds fiber and nutrients

Make It Diabetes-Friendly

Replace regular spaghetti with shirataki noodles or zucchini noodles to slash carbs from 43g to 6g per serving. Use 1 pound shirataki noodles (rinse and dry-fry for 2-3 minutes to improve texture) or 4 large spiralized zucchini.

Reduce kidney beans to 1/2 cup total instead of the full can to cut an additional 8g carbs per serving. The final dish will have approximately 15g net carbs per serving instead of 51g.

Add extra fiber by including 1 cup diced bell peppers with the onions – this helps slow glucose absorption. Serve with a side salad dressed with olive oil and vinegar to further moderate blood sugar response.

Pro Tips

• Make the spice blend ahead and store in an airtight container – it keeps for 6 months
• Freeze leftover chili in portions for quick weeknight dinners – it actually tastes better after freezing
• Don’t skip the chocolate – it adds depth without making the chili sweet