If you’ve ever been to Cincinnati, you’ve probably encountered their famous chili, a rich, flavorful dish that’s unique for its use of spices like cinnamon, cloves, and cocoa powder. The Gold Star Cincinnati Chili is a local favorite, and it’s a deliciously distinctive take on chili that can be served over spaghetti, on a hot dog, or just on its own with all the traditional toppings. If you’re craving a comforting, savory dish with a bold twist, this Cincinnati-style chili is sure to satisfy!
What makes Cincinnati chili so special is the unique combination of spices that you won’t find in traditional chili recipes. The addition of ingredients like cinnamon, cocoa, and a touch of sweetness creates a rich, aromatic base that pairs beautifully with the savory ground beef. Whether you serve it over pasta or piled on top of a hot dog (called a “Coney”), this chili offers a flavor-packed experience like no other. It’s comfort food with a twist, and once you try it, you’ll understand why it’s a beloved dish in the Midwest.
I first made Gold Star Cincinnati Chili after visiting the city and falling in love with the combination of sweet and savory flavors. The chili is unlike anything I had ever tasted before—rich and hearty with a perfect blend of spices. It’s become a regular dish in our home, especially during the colder months when we’re craving something warm and filling. And the best part? It’s super easy to make and can be customized to suit your taste!
Why This Gold Star Cincinnati Chili Will Be Your New Favorite Comfort Food
- Bold and flavorful: The unique blend of spices, including cinnamon, cloves, and cocoa, gives this chili a rich, complex flavor.
- Versatile: Serve it over spaghetti, on a hot dog, or simply in a bowl with your favorite toppings.
- Easy to make: With a few simple ingredients, this chili comes together quickly and is perfect for busy weeknights or a weekend meal.
- Crowd-pleasing: It’s a hearty and flavorful dish that’s sure to please everyone, whether you’re feeding a family or hosting a gathering.
What You Need For Gold Star Cincinnati Chili
- 2 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cups water or beef broth
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- 1 tbsp cocoa powder
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 1 lb spaghetti (optional, for serving)
- Toppings: Shredded cheddar cheese, chopped onions, sour cream, or kidney beans (optional)
How to Make Gold Star Cincinnati Chili
- Brown the beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
- Cook the aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the spices: Stir in the chili powder, cinnamon, cloves, cumin, cocoa powder, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to allow the spices to toast and develop their flavors.
- Add the liquids: Stir in the tomato sauce, tomato paste, and water (or beef broth). Add the apple cider vinegar and brown sugar, then bring the mixture to a simmer.
- Simmer: Reduce the heat to low and let the chili simmer uncovered for about 45 minutes, stirring occasionally. The chili should thicken to a rich, stew-like consistency. If it gets too thick, you can add a little more water or broth.
- Prepare the spaghetti (if serving with pasta): While the chili simmers, cook the spaghetti according to package instructions. Drain and set aside.
- Serve: Once the chili is thickened and flavorful, serve it over a bed of spaghetti, or pile it on top of a hot dog for a classic Coney-style dish. Top with shredded cheddar cheese, chopped onions, sour cream, and/or kidney beans as desired.
- Enjoy: Enjoy this hearty, flavorful Cincinnati chili as a comforting meal perfect for any occasion!
Tips
- For a spicier chili, add extra cayenne pepper or a diced jalapeño when cooking the onions and garlic.
- You can make this chili ahead of time and refrigerate it for a day or two. The flavors continue to develop as it sits, making it even more delicious.
- If you prefer a smoother texture, you can blend the chili with an immersion blender before serving.
- For a vegetarian version, you can swap the ground beef for a plant-based meat substitute or lentils for added protein.
Substitutions and Variations
- Ground Turkey or Chicken: You can use ground turkey or chicken instead of beef for a leaner version of the chili.
- Kidney Beans: Some versions of Cincinnati chili include kidney beans in the chili. Add them during the last 15 minutes of simmering if you want them in your chili.
- Gluten-Free: Serve the chili with gluten-free pasta or even over rice for a gluten-free option.
Make a Healthier Version
- Lower Fat: Use lean ground beef or ground turkey for a lower-fat version of this chili.
- Less Sugar: You can reduce the amount of brown sugar or omit it entirely for a less sweet chili.
- Low-Carb: Serve this chili over zucchini noodles, cauliflower rice, or just as a stew without the pasta for a low-carb version.
And there you have it! This Gold Star Cincinnati Chili is a rich, hearty, and flavorful dish that’s perfect for serving at holiday gatherings, family dinners, or just as a comforting weeknight meal. The unique blend of spices and the option to serve it over spaghetti or hot dogs makes it a fun and versatile dish to enjoy. Don’t forget to let us know how your Cincinnati chili turns out, and be sure to check out some of our other delicious chili recipes for more tasty ideas!
Frequently Asked Questions:
- Can I make this chili ahead of time?
Yes! This chili stores well in the fridge for a few days and can also be frozen for up to 3 months. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. - Can I use a slow cooker for this recipe?
Yes, you can cook the chili in a slow cooker. Brown the beef and cook the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours. - Can I adjust the spice level?
Absolutely! Adjust the cayenne pepper and chili powder to your preferred level of heat, or leave them out entirely for a milder version. - Can I serve this chili without spaghetti?
Yes, you can serve this chili on its own or with a side of bread, cornbread, or even over rice. - Can I make this chili vegetarian?
Yes! Use lentils, mushrooms, or a plant-based meat substitute instead of the ground beef for a vegetarian version. - How do I make the chili thicker?
If you prefer a thicker chili, you can simmer it for longer to allow it to reduce, or use a spoonful of cornstarch mixed with water to thicken it. - Can I freeze this chili?
Yes! Let the chili cool completely before freezing. Store it in an airtight container for up to 3 months. Thaw and reheat on the stove when ready to serve. - How do I make Cincinnati chili spicier?
Add more cayenne pepper, chili flakes, or a diced jalapeño to increase the heat level. - Can I make this chili with ground pork?
Yes, you can substitute ground pork for the beef for a slightly different flavor.
Gold Star Cincinnati Chili
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
2 tbsp 2 olive oil
1 lb 1 ground beef
1 medium 1 onion, finely chopped
2 cloves 2 garlic, minced
1 can 1 (15 oz) tomato sauce
1 can 1 (6 oz) tomato paste
2 cups 2 water or beef broth
2 tbsp 2 chili powder
1 tsp 1 ground cinnamon
1/2 tsp 1/2 ground cloves
1/2 tsp 1/2 ground cumin
1 tbsp 1 cocoa powder
1 tbsp 1 apple cider vinegar
1 tbsp 1 brown sugar
1 tsp 1 salt (adjust to taste)
1/2 tsp 1/2 black pepper
1/2 tsp 1/2 cayenne pepper (optional for heat)
1 lb 1 spaghetti (optional, for serving)
Toppings: Shredded cheddar cheese, chopped onions, sour cream, or kidney beans (optional)
Directions
- Brown the beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
- Cook the aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the spices: Stir in the chili powder, cinnamon, cloves, cumin, cocoa powder, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to allow the spices to toast and develop their flavors.
- Add the liquids: Stir in the tomato sauce, tomato paste, and water (or beef broth). Add the apple cider vinegar and brown sugar, then bring the mixture to a simmer.
- Simmer: Reduce the heat to low and let the chili simmer uncovered for about 45 minutes, stirring occasionally. The chili should thicken to a rich, stew-like consistency. If it gets too thick, you can add a little more water or broth.
- Prepare the spaghetti (if serving with pasta): While the chili simmers, cook the spaghetti according to package instructions. Drain and set aside.
- Serve: Once the chili is thickened and flavorful, serve it over a bed of spaghetti, or pile it on top of a hot dog for a classic Coney-style dish. Top with shredded cheddar cheese, chopped onions, sour cream, and/or kidney beans as desired.
- Enjoy: Enjoy this hearty, flavorful Cincinnati chili as a comforting meal perfect for any occasion!
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