Appetite fatigue is real, especially after a week of back-to-back uninspired dinners. I needed something new, something with spice and soul something to jolt my taste buds awake. Suddenly, I realized I hadn’t made Bold Cincinnati Chili in years and it was exactly what I needed.
Unlike the chunky, bean-heavy versions you might know, Cincinnati Chili is silky, fragrant, and layered with warm spices like cinnamon and cloves. When I pulled out the cocoa powder and chili spice, my kitchen instantly smelled like something special was happening. The real game changer? Letting it rest overnight. That extra time does wonders for flavor.
The final result was bold, deeply spiced, and surprisingly comforting spooned over spaghetti, showered with cheese, and served alongside a crisp Greek salad. That chili not only woke up my appetite, it reset our whole dinner routine. If you’re stuck in a food rut, this is your way out.
Short Description
A rich, spiced meat sauce inspired by Skyline Chili, this Bold Cincinnati Chili is simmered low and slow, rested overnight, and perfect served over spaghetti with plenty of cheddar on top.
Key Ingredients
Chili Base:
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 medium onion, diced
- 4 cups water
- 1 can (6 ounces) tomato paste
- 1/4 cup chili powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons granulated sugar or brown sugar
Toppings and Sides:
- Grated cheddar cheese
- Chopped onions (optional)
- Kidney beans (optional)
- Oyster crackers (optional)
- Hot chili sauce (optional)
- Cooked spaghetti noodles
- Traditional Greek salad (optional)
Tools Needed:
- Large Dutch oven or deep skillet
- Whisk
- Wooden spoon
- Knife and cutting board
- Ladle
Cooking Instructions
Step 1: Combine Water and Tomato Paste
In a large Dutch oven over medium-high heat, whisk together the water and tomato paste until smooth.
Step 2: Add Ground Beef
Crumble in the raw ground beef. Use your fingers or a wooden spoon to break it apart evenly.
Step 3: Stir in Spices and Aromatics
Add the diced onion, salt, pepper, chili powder, vinegar, Worcestershire sauce, cocoa powder, cinnamon, cumin, cayenne, allspice, cloves, garlic, bay leaf, and sugar. Stir thoroughly to blend.
Step 4: Simmer Gently
Bring the mixture to a boil. Then reduce heat and simmer, covered, for 2 hours. Stir occasionally to prevent sticking.
Step 5: Cool and Refrigerate
Remove from heat and let it cool to room temperature. Cover and refrigerate overnight to allow the flavors to meld and the fat to solidify.
Step 6: Reheat and Skim
Skim off any solid fat and discard the bay leaf. Reheat over medium heat until hot.
Step 7: Serve with Toppings
Ladle chili over cooked spaghetti. Top with cheddar cheese and your choice of onions, beans, oyster crackers, or hot sauce. Serve with a crisp Greek salad if desired.
Why You’ll Love This Recipe
– Layers of complex, warm spices
– Comforting and hearty without feeling heavy
– Perfect for meal prep (flavors improve overnight!)
– A fun twist on traditional chili
– Great for feeding a crowd or freezing for later
Mistakes to Avoid & Solutions
Mistake 1: Using the wrong ground beef
Solution: Stick with 80/20 ground beef for the best balance of flavor and texture. Leaner cuts won’t give the same richness, while fattier ones can make the sauce greasy.
Mistake 2: Adding beans
Solution: Traditional Cincinnati chili doesn’t include beans. If you want beans, serve them on the side or as a topping, not mixed in.
Mistake 3: Skipping the cocoa powder or cinnamon
Solution: These warm spices are key to Cincinnati chili’s unique flavor. Don’t leave them out—they’re what set this recipe apart.
Mistake 4: Using too much tomato paste
Solution: Follow the ratio closely. Too much tomato paste can overpower the delicate spice blend and throw off the chili’s balance.
Mistake 5: Rushing the cooking time
Solution: Let the chili simmer gently for at least 2 hours. The long cook time allows the flavors to develop and meld properly.
Mistake 6: Skipping the stirring
Solution: Stir occasionally during simmering to keep the beef from clumping and the sauce from sticking or burning on the bottom.
Serving and Pairing Suggestions
– Serve over spaghetti for the classic Cincinnati experience
– Use as a chili dog topping
– Pair with garlic bread or pita for dipping
– Add a side of crisp Greek salad or coleslaw for freshness
– Try with sweet tea, a light beer, or sparkling water with lemon
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 4 days
– Freeze in individual portions for up to 3 months
– Reheat on the stovetop over medium heat, adding a splash of water if too thick
– Microwave in 1-minute bursts, stirring in between
FAQs
1. Can I use ground turkey instead of beef?
Yes, but the flavor will be slightly lighter. Add a splash of soy sauce to boost umami.
2. Is this dish spicy?
It has a mild heat, but you can tone it down by omitting cayenne or pump it up with hot sauce.
3. Do I have to use spaghetti?
Not at all! Try it over rice, mashed potatoes, or even roasted veggies.
4. Can I make this in a slow cooker?
Yes. After Step 3, transfer everything to a slow cooker and cook on low for 6-8 hours.
5. How do I make it vegetarian?
Swap beef for lentils or plant-based meat, and use vegetable broth instead of water.
Tips & Tricks
– Use high-quality cocoa for best results
– Shred your own cheese for better melt and taste
– Let it rest uncovered for a few minutes after reheating to thicken
– Toast your spices briefly before adding for extra depth
– Try a dash of smoked paprika if you like a smoky twist
Recipe Variations
3-Way Chili: Chili over spaghetti with cheddar
4-Way Chili: Add chopped onions or beans
5-Way Chili: Add both onions and beans
Tex-Mex Twist: Add diced jalapeños and top with sour cream
Sweet & Spicy: Swap sugar for maple syrup and add extra cayenne
Final Thoughts
This Bold Cincinnati Chili did exactly that for me pulled me out of a cooking rut, surprised my family, and turned an ordinary evening into something worth remembering. The leftovers were even better, which made the next few lunches feel special.
Next time you’re stuck in the same dinner loop, give this bold bowl a try. You might just rediscover your appetite too. One bite is enough to turn an ordinary night into something memorable.
Bold Cincinnati Chili (Skyline Chili Copycat)
Print ThisIngredients
- Chili Base:
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 medium onion, diced
- 4 cups water
- 1 can (6 ounces) tomato paste
- 1/4 cup chili powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons granulated sugar or brown sugar
- Toppings and Sides:
- Grated cheddar cheese
- Chopped onions (optional)
- Kidney beans (optional)
- Oyster crackers (optional)
- Hot chili sauce (optional)
- Cooked spaghetti noodles
- Traditional Greek salad (optional)
Instructions
Step 1: Mix Base
In a large Dutch oven, whisk water and tomato paste over medium-high heat until smooth.
Step 2: Add Beef
Crumble in raw ground beef and break apart evenly.
Step 3: Add Flavor
Stir in onion, spices, vinegar, Worcestershire, cocoa, garlic, bay leaf, and sugar until well combined.
Step 4: Simmer
Bring to a boil, then reduce heat and simmer covered for 2 hours, stirring occasionally.
Step 5: Chill
Cool to room temp, cover, and refrigerate overnight.
Step 6: Reheat
Skim fat, discard bay leaf, and reheat until hot.
Step 7: Serve
Spoon over spaghetti, top with cheese, onions, beans, crackers, or hot sauce. Optional: serve with a Greek salad.
