Cincinnati Chili

You may wonder what makes Cincinnati Chili so special, it definately isn’t Texas style chili.  Macedonian immigrant Tom Kiradjieff created Cincinnati chili in 1922.   He added middle eastern spices to his chili and called it “spaghetti chili’.  This “spaghetti chili” has been popular ever since.  Cincinnati chili has a much thinner consistency to it than compared to Texas Chili. Some say the secret is to  not brown the ground meat but to let it cook in the sauce.
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Cincinnati Chili

You can make Cinncinati chili at home. 
5 from 2 votes
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Course: Soup
Cuisine: American
Keyword: Cincinnati Chili
Servings: 10
Calories: 769kcal


  • 2 pounds ground beef
  • 3 cups chopped onions
  • 3 teaspoons garlic, minced
  • 15 ounces tomato sauce
  • 1 cup beef broth
  • 2 tablespoon chili powder
  • 2 tablespoon semisweet chocolate pieces
  • 2 tablespoon vinegar
  • 2 tablespoon honey
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 31 ounces kidney beans 2 cans
  • 4 cups shredded Cheddar cheese
  • 16 ounce fettuccine


  • In Dutch oven cook beef, 2 cups of the onion, and garlic 'till beef is brown and onion is tender. Drain fat. Stir in the remaining ingredients except for the beans, cheese, and fettuccine. Bring to boiling, reduce heat. Cover; simmer over low heat 1 hour. Skim off fat. Cook fettuccine; drain. Serve with beans, cheese, onions, etc... enjoy! 
  • Now you can serve up your chili in one of many different ways. Two-Way Chili - Chili served on spaghetti Three-Way Chili - Additionally topped with shredded Cheddar cheese Four-Way Chili - Additionally topped with chopped onions Five-Way Chili - Additionally topped with kidney beans One of my favorite 'famous' recipes is Cincinnati chili - don't know if you've ever had it, but several places in Cincy specialize in it (Goldstar and Skyline are two of the majors). It's a spicy/sweet chili of Greek origin, typically served over spaghetti and topped w/ cheese, onions, and beans. Brian Harper


Calories: 769kcal | Carbohydrates: 66g | Protein: 42g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 927mg | Potassium: 1037mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 8mg | Calcium: 415mg | Iron: 6.8mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. John B.

    Try booming the spices in hot oil with minced onion before adding meat. Add a lot of allspice, cardamom and paprika to the bloom. Cut the clove to a tiny pinch or eliminate it. Makes a huge difference. It’s a breakthrough.

  2. Kevin Padfield

    5 stars
    Used to live in Cincinnati and went to both Gold Star and Skyline many times. The chili sauce over the hot dogs is to die for.

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