Cincinnati Chili

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Quick Bite

Cincinnati chili is a spiced meat sauce served over spaghetti or hot dogs, then buried under shredded cheddar. It is not Texas chili, it is not Italian sauce, and Cincinnati would like you to stop trying to make it be either.

History

Cincinnati chili was created by Macedonian immigrant brothers Tom and John Kiradjieff, who opened Empress Chili in Cincinnati in 1922. They adapted Mediterranean-spiced meat sauce to local tastes and served it over spaghetti and hot dogs.

The spice profile is what makes Cincinnati chili so distinctive. Cinnamon, allspice, cloves, cumin, and other warm spices may appear, giving it a flavor that surprises anyone expecting a bowl of chunky chili con carne. It is thinner, smoother, and meant as a topping rather than a standalone stew.

The “ways” system became part of the culture. A three-way is spaghetti, chili, and cheese. A four-way adds onions or beans. A five-way adds both. Cheese coneys use the chili on a hot dog with mustard, onions, and a mountain of finely shredded cheddar.

Today, Cincinnati chili is served by chains, old chili parlors, neighborhood spots, and late-night counters across the region. Skyline, Gold Star, Camp Washington, and Empress all carry the tradition in different ways, and locals have fierce loyalties.

Fun Facts

• Cincinnati chili was first served at Empress Chili in 1922.
• A three-way is spaghetti, chili, and cheese.
• The spaghetti is usually cut with a fork, not twirled.

Where to Try

Camp Washington Chili Cincinnati, Ohio
A classic chili parlor serving Cincinnati chili from its longtime corner in the Camp Washington neighborhood.

Skyline Chili Cincinnati and regional locations
The most famous Cincinnati chili chain, known for three-ways, cheese coneys, and the signature pile of shredded cheddar.

Empress Chili Cincinnati area, Ohio
The original Cincinnati chili name, tied to the 1922 beginning of the style.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Cincinnati Chili Serves: 6 Prep: 15 minutes Cook: 1 ½–2 hours Difficulty: Medium Style: Cincinnati / Ohio Chili Parlor

Ingredients

• 2 pounds ground beef
• 4 cups water
• 1 can tomato sauce, 15 ounces
• 1 small onion, finely minced
• 3 tablespoons chili powder
• 1 tablespoon cocoa powder, optional
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• ½ teaspoon allspice
• ¼ teaspoon cloves
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper

For serving

• Cooked spaghetti
• Finely shredded cheddar cheese
• Chopped onions
• Kidney beans
• Oyster crackers
• Hot dogs and buns, optional

Instructions

1. Start the beef: Add ground beef and water to a large pot. Stir well to break the beef into very fine pieces before it cooks.
2. Add the flavor: Add tomato sauce, onion, chili powder, cocoa if using, vinegar, Worcestershire, cinnamon, cumin, allspice, cloves, bay leaf, salt, and pepper.
3. Simmer: Bring to a simmer.
4. Cook low and slow: Cook uncovered for 1 ½ to 2 hours, stirring occasionally, until the chili is smooth and flavorful.
5. Remove bay leaf: Remove the bay leaf.
6. Serve three-way: Serve over spaghetti as a three-way with shredded cheddar.
7. Build the ways: Add onions or beans for a four-way, or both for a five-way.
8. Make cheese coneys: For cheese coneys, spoon chili over hot dogs and top with mustard, onions, and cheddar.

Traditional note: To make it more traditional, simmer the beef from raw so the texture stays fine, use warm spices, serve it over spaghetti or hot dogs, and pile the cheddar high.

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