This Cincinnati chili recipe is perfect for your next bowl of pasta or homemade burger!
Cincinnati chili is a Mediterranean meat sauce that is generous with the spices. It’s traditionally used as pasta sauce or a topping for burgers or hot dogs.
We don’t really do hot dogs around here, but we definitely do pasta and burgers! This is superbly delicious over either and quit filling as well.
WHAT IS DIFFERENT ABOUT CINCINNATI CHILI?
People who are expecting a regular bowl of chili will be disappointed. This is not really chili at all. It’s served more like a sauce or condiment and is much heavier on the spices than traditional chili. The cocoa powder, cinnamon, allspice and cloves give it a different flavor profile than regular chili as well.
HOW DO YOU EAT THIS CHILI?
There are many ways to serve this delicious meat sauce. These are just a few to get you started:
- Ladled over pasta.
- Spooned over homemade fries
- In a bowl with cheese and chopped, red onions over the top. (You can even add hot sauce!)
- Spooned on top of a burger before adding your top bun. (Think, “sloppy joe”)
- Stirred into rice.
WHY IS CINCINNATI KNOWN FOR CHILI?
“The Mediterranean influence is a result of Macedonian immigrants inventing the dish. Woellert says the origins of Cincinnati chili can be traced back to a small burlesque theater called The Empress where, in 1922, several Macedonian brothers started serving chili on top of spaghetti, labeling it “chili mac.” (source)”
I should also add that, this meat sauce is kid friendly! While heavy on the spices, it’s not actually “spicy” in the heat sense. So the littles will enjoy this too. Particularly over pasta!
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Enjoy!
CINCINNATI CHILI RECIPE
A delicious meat sauce you can serve over pasta or on burgers! Note that this is typically made with beef. This recipe uses ground turkey, but notes are made in the recipe if you prefer to use ground beef.
- 1 lb. ground turkey (or ground beef)
- 1 tbsp. oil
- 2 cups chicken broth (no sugar added, low sodium is best - If using beef, use beef broth instead of chicken broth)
- 6 oz. can tomato paste
- 1 tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tbsp. unsweetened cocoa powder
- 1 tsp. salt (plus more to taste if needed at serving)
- chopped onions
- cooked pinto beans (stir them in)
- grated cheese
Using a medium pot, place the oil and turkey into the pot and, over high heat, stir the turkey until it's browned.
Now add all other ingredients and stir to combine. Reduce heat to medium and continue cooking until the meat is cooked through and the spices have had a chance to impart their flavors. About 5-10 minutes.
Serve over pasta or burgers with any optional toppings you care to use.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include optional toppings.
Christine says
Cincinnati girl here and there is nothing my kids and husband love more than chili. Seriously though they could eat chili everyday of their life! Three way, chili, spaget with cheese, Four Way those three with either beans or onions, Five way is all the above. Can’t wait to try this recipe out on the family!
The Gracious Pantry says
Christine – Haha! That’s awesome!! I’ve never been, but I’ve heard it’s a fun place! 🙂 I hope my recipe holds up to your family’s standards. Let me know how it turns out for you!
Kim Meyers says
Hello,
The actual chili and also the recipe when buying the seasoning packet do not brown the meat. The meat is whisked into the water and tomato paste. Then cooked down. It is not a thick chili. It is generally has more liquid than most chili’s.
This recipe will capture the Balkan flavor of the chili. I just wanted to let you know the meat is not usually browned.
The Gracious Pantry says
Kim – Awesome! Thanks! It actually does have more liquid in it, but the pasta covers it and probably soaked a little up too.