Cincinnati Chili

I’m not from Ohio, but I lived there for several years.  I even worked for the state government.  What they call “Cincinnati chili” is not anything like Texas chili.  It is a Thing though, and it is tasty in its own way. Or rather, Ways.  You order it at chili shops/parlors as a “way” depending on how you want it.

The "Way"What it is
Two-waySpaghetti and chili
Three-waySpaghetti, chili, and cheese
Four-waySpaghetti, chili, cheese, and onions
Four-way beanSpaghetti, chili, cheese, and beans (subbed for onions)
Five-waySpaghetti, chili, cheese, onions, and beans

Yes, you read that right.  Spaghetti.  Cincinnati chili is more like a sauce than a stew and it’s also good for making coneys (also known as chili-dogs).


Cincinnati Chili

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Nutrition per portion

  • 1 Tbsp EVOO
  • 2 medium onions, chopped
  • 6 cloves garlic, minced
  • 2 lbs ground beef
  • 2 c tomato sauce
  • 2 c water
  • 1/4 c red wine vinegar
  • 1/4 c (4 Tbsp) chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp sweet paprika
  • 2 Tbsp light brown sugar
  • 1 tsp hot sauce (Red hot, Tabasco, etc.)
  1. Heat oil in large skillet on medium-high.
  2. Add onion and garlic; saute for 3-4 minutes, until beginning to soften.
  3. Add beef, breaking up and mixing in with onion/garlic mixture.
  4. Cook until beef is browned.
  5. Drain off grease. Add mixture to a 6-7 quart slow cooker.
  6. Top with remaining ingredients. Stir.
  7. Cover and cook 5 hours on LOW.

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