I’ve lived in Ohio for most of my life and Cincinnati Style Chili can be found throughout the state. Skyline restaurants serve this spicy chili over spaghetti with mounds of shredded cheese. It is meaty with unique flavors and was originally made by immigrant families who settled in the area. Cincinnati Style Chili is made with Mediterranean flavors like oregano, cumin, and ground cloves, truly a one-of-a-kind dining experience.
My brother and his family lived in Cincinnati for years and we visited them often. It was always a treat to eat lunch at Skyline Chili, where they served bowls of piping hot chili over spaghetti. You could get just about any topping you wanted, but chopped onions and shredded cheddar cheese were certainly the most popular.
And true Cincinnati Style Chili does not have beans in it. Beans can be added as a topping before serving, but my family likes the beans added to the chili while cooking. So that is how I make it. The beans make the chili a bit thicker and so hearty. I used light red kidney beans.
I broke more than one rule of making traditional Cincinnati Chili, because I also added diced green pepper to my chili. Both the beans and the green pepper can be left out.
Can I cook chili in the slow-cooker?
This chili can also be made in a slow-cooker instead of a Dutch oven. Slow cooking the chili will blend flavors and will make the ground beef very tender. Simply add your ingredients to the slow-cooker after you have browned the meat and spices on the stove top. Cook on low for 4 to 6 hours.
Cincinnati Style Chili
For the Chili:
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground cloves
- 1 teaspoon garlic powder
- 1 tablespoon flour
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2-15 ounce cans fire roasted tomatoes
- 15 ounces chicken broth
- 15 ounce can light red kidney beans, rinsed and drained (optional or reserve for topping)
For the toppings:
- shredded cheddar cheese
- chopped yellow or green onions
- minced chives
- crackers
Instructions:
- Add the ground beef to a Dutch Oven over medium heat. Stir and cook until no longer pink.
- Add the onions and green pepper and cook for 5 minutes.
- Add the spices and flour and cook for 3 more minutes. Browning the spices will enhance their flavor. Adding the flour will help to thicken the chili.
- Add the remaining chili ingredients and stir until combined.
- Remember to rinse and drain the beans before adding to your chili. If you prefer, use the beans as a topping before serving the chili.
- Simmer until thick and rich and brown in color, about 1 hour. Serve the chili over hot cooked spaghetti. Refrigerate leftovers for up to 4 days. Somehow the chili always seems even tastier the next day.
Enjoy this hearty chili with finely chopped onions, shredded cheddar cheese, or minced chives as a topping. Or splurge and use all three! Crackers or crusty bread are always a nice way to soak up the last of the chili in the bottom of the bowl.
Cincinnati Style Chili
Ingredients
- 1 pound ground beef
- 1 medium yellow onion chopped
- 1 green pepper chopped
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground cloves
- 1 teaspoon garlic powder
- 1 tablespoon flour
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 15 ounce cans fire roasted tomatoes
- 15 ounces chicken broth
- 15 ounce light red kidney beans rinsed and drained (optional or reserve for topping)
Toppings:
- shredded cheddar cheese
- chopped onions
- crackers
Instructions
- Add the ground beef to a Dutch Oven over medium heat. Stir and cook until no longer pink.
- Add the onions and green pepper and cook for 5 minutes.
- Add the spices and flour and cook for 3 more minutes. Browning the spices will enhance their flavor. Adding the flour will help to thicken the chili.
- Add the remaining chili ingredients and stir until combined.
- Remember to rinse and drain the beans before adding to your chili. If you prefer, use the beans as a topping before serving the chili.
- Simmer until thick and rich and brown in color, about 1 hour. Serve the chili over hot cooked spaghetti. Refrigerate leftovers for up to 4 days. Somehow the chili always seems even tastier the next day.
