Discover why Cincinnati’s beloved, cinnamon-laced chili has become a unique comfort food staple, drawing in locals and curious eaters alike.

Cincinnati’s Spaghetti-Topped Chili – Sweet, Spiced, and Savory

Picture this: a steaming mound of spaghetti crowned with a rich, fragrant meat sauce laced with hints of cinnamon, clove, and even a whisper of chocolate. No, it’s not a Mediterranean pasta dish—it’s Cincinnati chili, a quirky, uniquely Midwestern staple that has delighted locals and puzzled outsiders for nearly a century. More than just another chili, this dish reflects the journey and influence of Macedonian immigrants, who first cooked up this aromatic stew in the 1920s.

A One-of-a-Kind Flavor – From Macedonia to Middle America

Cincinnati chili was born in the kitchens of Macedonian restaurateurs, inspired by the savory stews of their homeland but adapted for American tastes. Unlike the thicker, spicier chilies of Texas fame, this version is a complex, subtly spiced concoction with a thinner texture, melding Mediterranean spices like cinnamon, cloves, and cocoa powder for a touch of sweetness that surprises and comforts in equal measure.

How Did This Dish Get Started

If you’ve ever wondered what Ohio is famous for, this famous dish is part of that discussion. Cincinnati-style chili had existed since 1922 when Macedonian immigrant Tom Kiradjieff opened his first chili parlor in downtown Cincinnati. His secret recipe was based on one he brought from Bursa, Turkey. It became such a big hit that by 1949, he had opened five more stalls in the city. After he died in 1962, his wife sold the business to her nephews — John and Jim Kiradjieff — who operated nine Skyline restaurants by 1968. Now, there are nearly 100 locations throughout Ohio and surrounding states, and there are cans of chili in grocery stores nationwide.

Empress Chili, widely recognized as one of the first restaurants to offer this unique dish, pioneered the now-famous “way” system, a Cincinnati hallmark. The “way” system allows diners to customize their meal:

Two-Way: Spaghetti topped with chili.
Three-Way: Spaghetti, chili, and shredded cheddar cheese.
Four-Way: Adds onions or beans to the Three-Way.
Five-Way: Includes spaghetti, chili, cheese, onions, and beans.

How to Bring Cincinnati’s Comfort Food Home

Making Cincinnati chili at home isn’t difficult—it’s all about patience and the perfect spice blend. Ground beef is simmered gently with chopped onions, garlic, tomato sauce, and a delicate medley of cinnamon, cumin, allspice, cloves, and more. An unexpected star ingredient, unsweetened chocolate, ties it all together. After simmering for hours, the result is a fragrant, deeply flavorful sauce ready to be ladled over spaghetti or used as a topping for “coneys” (hot dogs slathered in chili and cheese).

Ingredients:

2 pounds lean ground beef
1 quart water
2 medium onions, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 ounce unsweetened chocolate
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 bay leaf
Salt and pepper to taste

Instructions:

Prepare the Meat: In a large pot, crumble the ground beef into the water. Bring to a boil, reduce heat, and simmer until the meat is fully cooked, stirring occasionally to break up any clumps.
Add Aromatics: Add the chopped onions and minced garlic to the pot. Simmer for about 10 minutes until the onions are translucent.
Incorporate Remaining Ingredients: Stir in the tomato sauce, vinegar, Worcestershire sauce, and unsweetened chocolate until the chocolate melts and the mixture is well combined.
Season the Chili: Add chili powder, cinnamon, cumin, allspice, cloves, cayenne pepper, bay leaf, salt, and pepper. Mix thoroughly.
Simmer: Reduce heat to low, cover, and let the chili simmer for at least 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
Serve: Remove the bay leaf and serve the chili over spaghetti or hot dogs, garnished with shredded cheddar cheese, diced onions, and kidney beans as desired.

Variations and Uses

Beyond the traditional “ways,” Cincinnati chili can be enjoyed in various forms:

Coneys: Hot dogs topped with Cincinnati chili, mustard, onions, and a mound of shredded cheese.
Chili Dip: Layer cream cheese, Cincinnati chili, and shredded cheese in a baking dish. Bake until bubbly and serve with tortilla chips.
Chili Fries: Pour hot Cincinnati chili over a bed of crispy French fries, topped with cheese and onions.
Chili Pizza: Use Cincinnati chili as a pizza sauce, adding toppings like cheese, onions, and beans before baking.

For adventurous cooks, there’s room to play: use it as a pizza topping or transform it into a creamy chili dip layered with cream cheese and melted cheddar. Or, take a dive into decadence with chili fries—crispy potatoes drenched in Cincinnati’s finest.

From Local Curiosity to National Delight

What keeps this dish beloved is its versatility and strong ties to Cincinnati identity. It’s a food that sparks nostalgia for residents and intrigue from visitors—spanning generations with every flavorful forkful or chili-drenched bite. Cincinnatians will point you toward their favorite spots—Skyline Chili or Gold Star—but every bowl speaks to the enduring tradition born from immigrant dreams and perfected over decades.

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