A Houseful of Love

Perhaps this is an unpopular opinion, but I’m just going to say it. Cincinnati chili, when done wrong, is a culinary abomination. However, when done right, it is one of the best meals on the planet (and is my permanent craving).

When I first moved to Cincinnati, everyone told me that I had to try Cincinnati chili. Chili served over…spaghetti? Weird, but certainly intriguing. Naturally, I hit up one of the major Cincinnati chili chains to give it a try.

Sorry to my Cincinnati friends, but I was deeply disappointed. The spaghetti was bland, the sauce(?) chili was very thin and watery, and it was weirdly sweet.

If I was going to try to be charitable, I’d say the spices were nice under it all. Perhaps it would have an appeal on a cold winter day? However, I was completely turned off and never wanted to waste a meal on it again. I loved my new city, but I did not love its favorite dish.

Nearly a decade later, I ended up trying it at a small local restaurant. I was completely blown away. It was a different meal. It was actually absolutely delicious! Had I unfairly misjudged Cincinnati chili?

Now I know that judging Cincinnati chili from a major chain restaurant is like judging hamburgers based on McDonalds. Does McDonalds serve hamburgers? Sure. Are they good, let alone great? Not even close! They’re a pale imitation. But great hamburgers absolutely do exist out there and life would be woefully incomplete without having one.

If you’ve never had good Cincinnati chili, you must give this recipe a try. For the authentic Cincinnati experience, serve it over some spaghetti or a hot dog with beans and/or diced onions, topped with a mountain of cheddar cheese. I promise you won’t regret it!

What are the typical ways Cincinnati chili is served?

There are a couple of classic ways to eat Cincinnati chili:

• 3-way: Spaghetti + chili + cheese
• 4-way: Spaghetti + chili + cheese + beans or diced onions
• 5-way: Spaghetti + chili + cheese + beans + diced onions
• (Cheese) Coney: A hot dog topped with chili (cheese, beans, and diced onions are optional)

You can also eat Cincinnati chili on fries or a baked potato, or on its own. People here in Cincinnati often serve it with oyster crackers and some add hot sauce.

Honestly, while the 5-way is my personal favorite way to eat it, I usually eat it as chili with beans and diced onions, topped with cheese!

Is Cincinnati chili healthy?

Yes! The chili itself is quite healthy because it is high in protein (thanks to the beef and bone broth) and low in carbs (no added sugar). The tomato sauce provides a good dose of vitamin C, which helps with absorption of iron from the beef. If you add hidden liver, you’ll get even more iron plus a whole host of other nutrients, since liver truly is nature’s multivitamin.

And if that’s not enough, cocoa powder is rich in antioxidants, flavonoids, and polyphenols, in addition to being a great source of minerals such as iron, zinc, selenium, and magnesium. As such, it may reduce inflammation, support cardiovascular health, improve cognitive performance, and boost the immune system.

When it comes to serving Cincinnati chili, use whole wheat spaghetti (or make it with fresh milled flour) for more fiber and protein to complement the protein in the beans – legumes and grains paired together make a complete protein. You can also eat it without spaghetti if you’re watching your carb intake. Cheese is full of nutrients your body needs, especially healthy fats and calcium, but be mindful of it if it doesn’t fit your diet goals.

Can I make Cincinnati chili keto?

Yes! To make Cincinnati chili keto, just omit the beans and do not serve over spaghetti. Eaten alone or topped with cheese and/or diced onion, Cincinnati chili is absolutely keto-friendly.

Does Cincinnati chili keep well?

Yes, it keeps remarkably well! I might even say that it gets better as leftovers because all the flavors really meld together. It will keep up to 4 days in the refrigerator and about 6 months in the freezer.

For best results, do not freeze the chili with the spaghetti – make that separately! You can also store them separately in the fridge, though I find that storing them together also works short-term. Beans can be refrigerated or frozen with the chili, but the diced onions and cheese are best added fresh.

Ingredients

• 2 tbsp butter – tallow, olive oil, or other healthy fat will work too!
• 2 onions, finely diced – I use yellow onion, but white onion will work too. You may want to chop up a bit more for topping if desired!
• 6 cloves garlic
• 2 lb 80/20 ground beef
• 1/2 lb (8oz) pureed liver – optional, but highly recommended! You won’t taste it, but it adds a ton of nutrients.
• 1 tbsp kosher salt
• 3/8 cup (6 tbsp) cocoa powder
• 1/4 cup chili powder
• 1 tbsp cinnamon
• 1 tbsp allspice
• 2 tsp cumin
• 1/4 tsp cayenne – you can add more if you like it spicy, or omit if very sensitive to spice
• 29oz can tomato sauce – Should not have any added sugars, not pasta sauce or pizza sauce.
• 3 cups bone broth – chicken or beef bone broth will both work!
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 bay leaves

Toppings

• Spaghetti – I like to make my own with fresh milled flour, but you can use any that you like.
• Shredded cheese – I prefer sharp cheddar, but any cheddar will work. Finely shredded is best for optimal melting and heaping on top in a big fluffy pile!
• Beans – Kidney beans are traditional, but I like it with pinto beans or black beans as well. Use whatever beans you like!
• Diced onions – I use yellow onion, but white onion and red onion will work as well.

Directions

Step 1: Melt butter in a large pot over medium heat. Sauté onion and garlic until they begin to soften, about 2 minutes.

Step 2: Add beef, pureed liver (if using), and salt. Cook until no longer pink, about 7 minutes.

Step 3: Scatter the cocoa powder, chili powder, cinnamon, allspice, cumin, and cayenne over the meat and mix in. Cook until fragrant, about one minute more.

Step 4: Add tomato sauce, broth, Worcestershire sauce, apple cider vinegar, and bay leaves. Bring to a boil while stirring often.

Step 5: If desired by all who will be eating the meal, add beans. If not, just save them to use as a topping – that’s more traditional anyway!

Step 6: Reduce heat to a simmer. Stir occasionally until flavors meld and chili thickens, about 45 minutes.

Step 7: Taste the chili and add salt to taste. Serve as desired, whether that’s as a 3-,4-, or 5-way, a coney, or just as chili on its own!

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Nutrition Facts

Amount Per Serving (not including pasta or toppings)
Calories: 348 kcal
Fat: 22g
Total Carbohydrates: 13g
Fiber: 4g
Protein: 26g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.