Bob's Cincinnati Chili

Cincinnati chili is its own thing, and people have strong opinions. It’s not Texas chili, not Tex-Mex, not even chili in the traditional bean-and-meat sense. It’s a thin, spice-fragrant Greek-American meat sauce served over spaghetti, and it’s been the city’s signature dish since the 1920s.

The spice profile is the giveaway. Cinnamon, allspice, and bay leaf are the unexpected ingredients that mark Cincinnati chili. The Greek and Macedonian immigrants who created it borrowed from their home traditions of spiced meat sauces. It tastes more like a North African or Middle Eastern stew than a Western chili.

Don’t brown the meat hard. The traditional method calls for boiling the ground beef in liquid, which keeps the meat texture fine and silky rather than crumbly. This recipe browns first then simmers in broth, splitting the difference. The result is a sauce that pours like gravy.

Serve Cincinnati style. The locals call it three-way (chili over spaghetti with cheese), four-way (add onions or beans), or five-way (everything: chili, spaghetti, cheese, onions, beans). Top with finely shredded sharp cheddar and a small handful of oyster crackers.

Apple cider vinegar and Worcestershire sauce are the small but mandatory finishing touches. They sharpen the sweetness of the cinnamon and add depth.

Pro Tips

• Use very fine-shred cheese. The mountainous pile of fluffy cheddar is part of the visual.
• Cook spaghetti slightly past al dente. It’s traditional to be soft, almost soupy.
• Make ahead. Cincinnati chili tastes deeper after an overnight fridge rest.
• Don’t skimp on the cinnamon. It’s a defining flavor, not an accent.

Variations

• Make it five-way by adding warm canned kidney beans under the cheese.
• Stir in a tablespoon of unsweetened cocoa powder for a Skyline-style version.
• Top with sliced jalapeños if you want some heat against the sweet spices.