12 Delicious Cincinnati Chili Spicy Recipes

Just when you thought chili couldn’t get any more exciting, Cincinnati’s unique take on this classic dish brings a spicy twist to your table! Whether you’re craving comfort food with a kick or looking to spice up your dinner routine, our roundup of 12 delicious Cincinnati chili recipes promises bold flavors and hearty meals. Dive in and discover your next favorite dish that’s sure to warm your soul and tantalize your taste buds!

Classic Cincinnati Chili

Every Cincinnati chili lover knows this dish stands out with its unique blend of spices and serving style.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp high-quality cocoa powder
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 bay leaf
• 1 15-oz can tomato sauce
• 1 cup beef broth
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• Salt to taste
• 1 lb spaghetti, cooked al dente
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely chopped white onions
• 1 15-oz can kidney beans, warmed

Instructions

1. Brown 1 lb lean ground beef in a large pot over medium heat, breaking it into small pieces as it cooks.
2. Add 1 finely chopped medium onion and 2 minced garlic cloves to the pot. Cook until the onion is translucent, about 5 minutes.
3. Stir in 1 tbsp cocoa powder, 1 tbsp chili powder, 1 tsp cinnamon, 1 tsp cumin, 1/2 tsp allspice, and 1/2 tsp cloves. Cook for 1 minute to toast the spices.
4. Add 1 bay leaf, 1 can tomato sauce, 1 cup beef broth, 1 tbsp apple cider vinegar, and 1 tsp Worcestershire sauce. Bring to a simmer.
5. Reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. Remove the bay leaf before serving.
6. Serve the chili over 1 lb cooked al dente spaghetti. Top with 1 cup shredded sharp cheddar cheese, 1/2 cup finely chopped white onions, and 1 can warmed kidney beans.

This chili boasts a velvety texture with a complex, slightly sweet flavor profile. Try serving it with oyster crackers on the side for an authentic Cincinnati experience.

Vegetarian Cincinnati Chili

Rarely does a dish blend comfort and uniqueness like Vegetarian Cincinnati Chili. This meat-free twist on a classic packs flavor and simplicity.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 cup textured vegetable protein (TVP)
• 2 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon dark cocoa powder
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Mix in TVP, chili powder, cinnamon, cumin, allspice, and cayenne. Cook for 2 minutes to toast spices.
5. Pour in crushed tomatoes, vegetable broth, apple cider vinegar, and cocoa powder. Stir well.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
7. Season with salt. Simmer for another 10 minutes until thickened.

Velvety and rich, this chili boasts a deep, complex flavor profile. Serve over spaghetti or with a side of crusty bread for a hearty meal.

Spicy Cincinnati Chili with Chocolate

Never underestimate the power of a bowl of chili to bring comfort on a chilly evening. This Spicy Cincinnati Chili with Chocolate is a twist on the classic, offering depth and warmth with every spoonful.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp high-quality cocoa powder
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) crushed tomatoes
• 2 cups beef broth
• 1 tbsp apple cider vinegar
• 1 oz dark chocolate, finely chopped
• Salt to taste

Instructions

1. Brown the ground beef in a large pot over medium heat, breaking it into small pieces, about 5 minutes.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
3. Stir in the cocoa powder, chili powder, cinnamon, cumin, and cayenne pepper. Cook for 1 minute to toast the spices.
4. Pour in the crushed tomatoes and beef broth. Add the apple cider vinegar. Bring to a simmer.
5. Reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
6. Add the chopped dark chocolate. Stir until melted and fully incorporated.
7. Season with salt to taste. Simmer uncovered for an additional 10 minutes to thicken.

Kick up your chili game with this rich, chocolate-infused version. The cocoa and dark chocolate add a velvety texture and a complex flavor profile that’s both spicy and subtly sweet. Serve over spaghetti for a traditional Cincinnati-style dish or with crusty bread to soak up every last drop.

Cincinnati Chili Cheese Fries

Uniquely satisfying, Cincinnati Chili Cheese Fries combine crispy fries with a meaty, spiced chili and a blanket of melted cheese. This dish is a hearty, flavor-packed twist on classic fries.

Ingredients

• 1 lb frozen golden crispy fries
• 1 lb lean ground beef
• 1 cup finely diced sweet onion
• 2 cloves garlic, minced
• 1 tbsp rich cocoa powder
• 1 tbsp ground cumin
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cayenne pepper
• 1 can (15 oz) tomato sauce
• 1 cup shredded sharp cheddar cheese
• 1/2 cup smooth kidney beans, drained

Instructions

1. Preheat oven to 425°F. Spread fries in a single layer on a baking sheet. Bake for 20-25 minutes until golden and crispy.
2. While fries bake, brown ground beef in a large skillet over medium heat, breaking it into small pieces. Drain excess fat.
3. Add sweet onion and garlic to the skillet. Cook until onion is translucent, about 5 minutes.
4. Stir in cocoa powder, cumin, cinnamon, allspice, and cayenne pepper. Cook for 1 minute to toast spices.
5. Pour in tomato sauce and kidney beans. Simmer for 10 minutes, stirring occasionally, until thickened.
6. Once fries are done, top evenly with chili mixture. Sprinkle shredded cheddar cheese over the top.
7. Return to oven for 3-5 minutes, just until cheese is melted and bubbly.

Serve immediately for the best texture contrast between the crispy fries and the saucy, cheesy topping. A dollop of sour cream or a sprinkle of fresh chopped onions can add a cool, crunchy contrast.

Cincinnati Chili Dogs

Fancy a twist on the classic hot dog? Cincinnati Chili Dogs combine juicy all-beef franks with a unique, spiced meat sauce for a hearty meal. Perfect for game day or a quick dinner fix.

Ingredients

– 8 all-beef hot dogs, plump and juicy
– 8 soft hot dog buns, lightly toasted
– 1 lb ground beef, lean and finely textured
– 1 can (15 oz) tomato sauce, rich and smooth
– 2 cups water, filtered and cold
– 2 tbsp chili powder, aromatic and bold
– 1 tsp ground cinnamon, warm and sweet
– 1 tsp ground cumin, earthy and vibrant
– 1/2 tsp allspice, fragrant and peppery
– 1/2 tsp cayenne pepper, fiery and sharp
– 1 tbsp white vinegar, crisp and clean
– 1 medium onion, finely chopped, crisp and pungent
– 2 cloves garlic, minced, fresh and aromatic
– 1 cup shredded cheddar cheese, sharp and melty
– 1/2 cup diced white onion, for garnish, crisp and fresh

Instructions

1. In a large pot over medium heat, brown the ground beef until no pink remains, about 5 minutes. Drain excess fat.
2. Add the chopped onion and minced garlic to the pot. Cook until softened, about 3 minutes.
3. Stir in the tomato sauce, water, chili powder, cinnamon, cumin, allspice, cayenne pepper, and vinegar. Bring to a simmer.
4. Reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally, until the sauce thickens.
5. While the sauce simmers, grill or boil the hot dogs until heated through, about 5 minutes.
6. Lightly toast the hot dog buns on a grill or in a toaster for 1 minute until golden.
7. Place a hot dog in each bun. Ladle the chili sauce over the hot dogs.
8. Top with shredded cheddar cheese and diced white onion.
Tip: For a smoother sauce, blend the cooked chili before serving.
Tip: Toast the buns just before serving to keep them from getting soggy.
Tip: Adjust the cayenne pepper to control the heat level.
The Cincinnati Chili Dogs offer a spicy, savory bite with a creamy cheese contrast. Serve with a side of crispy fries for the ultimate comfort meal.

Slow Cooker Cincinnati Chili

Never underestimate the comfort of a bowl of Cincinnati chili, especially when it’s been simmering all day in your slow cooker. This version is a hearty, spice-infused twist on the classic, perfect for topping spaghetti or hot dogs.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1 tbsp unsweetened cocoa powder
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp finely ground black pepper

Instructions

1. Brown 1 lb lean ground beef in a skillet over medium heat until no pink remains, about 5 minutes. Drain excess fat.
2. Transfer the beef to a slow cooker. Add 1 finely chopped medium onion and 2 minced cloves of garlic.
3. Stir in 1 can tomato sauce, 2 cups beef broth, and 2 tbsp apple cider vinegar.
4. Add 2 tbsp chili powder, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground allspice, 1/2 tsp cayenne pepper, 1 bay leaf, 1 tbsp unsweetened cocoa powder, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp finely ground black pepper. Mix well.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until flavors meld.
6. Remove the bay leaf before serving. Tip: For a smoother texture, blend half the chili and mix it back in.
7. Serve over cooked spaghetti or hot dogs. Tip: Traditional toppings include shredded cheddar cheese, diced onions, and kidney beans.

Delight in the deep, complex flavors of this chili, with its hint of sweetness from cinnamon and a kick from cayenne. The slow cooking process ensures a melt-in-your-mouth texture that’s irresistibly rich. Try serving it over a baked potato for a twist on the classic.

Cincinnati Chili Mac and Cheese

Nowhere does comfort food collide quite like in this Cincinnati Chili Mac and Cheese. Bold flavors meet creamy textures in a dish that’s both hearty and satisfying.

Ingredients

• 1 lb ground beef, lean and finely textured
• 1 tbsp olive oil, rich and fruity
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder, aromatic and bold
• 1 tsp ground cinnamon, warm and sweet
• 1 tsp ground cumin, earthy and nutty
• 1/2 tsp allspice, pungent and peppery
• 1 can (15 oz) tomato sauce, smooth and tangy
• 1 cup beef broth, rich and savory
• 1 tbsp Worcestershire sauce, deep and umami
• 8 oz elbow macaroni, sturdy and ribbed
• 2 cups cheddar cheese, sharp and grated
• 1/2 cup heavy cream, velvety and rich
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add ground beef, breaking it apart with a spoon, cook until no longer pink, 5 minutes.
4. Stir in chili powder, cinnamon, cumin, and allspice, cook for 1 minute until fragrant.
5. Pour in tomato sauce, beef broth, and Worcestershire sauce, bring to a simmer.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Meanwhile, cook macaroni in salted boiling water until al dente, 8 minutes, then drain.
8. Preheat oven to 350°F and grease a baking dish.
9. Combine cooked macaroni, chili, heavy cream, and half the cheese in the baking dish.
10. Top with remaining cheese, bake until bubbly and golden, 20 minutes.

Let this dish rest for 5 minutes before serving to allow flavors to meld. The result is a creamy, spicy, and slightly sweet mac and cheese with a depth of flavor that’s unforgettable. Serve with a sprinkle of fresh cilantro for a bright contrast.

Gluten-Free Cincinnati Chili

Bold flavors meet dietary needs in this gluten-free Cincinnati Chili, a twist on the classic that doesn’t skimp on taste or texture.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1 tbsp unsweetened cocoa powder
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce (gluten-free)
• 1 bay leaf
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 1 minute until fragrant.
4. Add ground beef, breaking it apart with a spoon, cook until no longer pink.
5. Sprinkle cocoa powder, chili powder, cinnamon, cumin, allspice, and cloves over the beef. Stir to coat evenly.
6. Pour in tomato sauce, beef broth, apple cider vinegar, and Worcestershire sauce. Add bay leaf.
7. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
8. Remove bay leaf. Season with salt to taste.
9. Serve hot over gluten-free spaghetti or as a topping for hot dogs.

Rich and hearty, this chili boasts a deep, complex flavor with a hint of sweetness from the spices. Perfect for a cozy night in, it’s a dish that satisfies without the gluten.

Cincinnati Chili Stuffed Peppers

Dive into a twist on classic stuffed peppers with this Cincinnati chili-inspired version. Perfect for a hearty dinner that packs flavor in every bite.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef, 80% lean for juiciness
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp allspice
• 1/4 tsp cayenne pepper
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 cup shredded cheddar cheese
• 1/2 cup cooked spaghetti, chopped into small pieces

Instructions

1. Preheat oven to 375°F. Place prepared bell peppers in a baking dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it into small pieces, about 5 minutes.
3. Add the onion and garlic to the skillet. Cook until softened, about 3 minutes.
4. Stir in the chili powder, cinnamon, cumin, allspice, and cayenne pepper. Cook for 1 minute to toast the spices.
5. Pour in the tomato sauce, beef broth, apple cider vinegar, and Worcestershire sauce. Bring to a simmer.
6. Reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
7. Remove from heat. Stir in the chopped spaghetti and half of the cheddar cheese.
8. Spoon the chili mixture into the bell peppers. Top with remaining cheese.
9. Bake for 25 minutes, until peppers are tender and cheese is bubbly.

Yield tender peppers with a spicy, savory filling that’s uniquely Cincinnati. Serve atop a small bed of spaghetti for an authentic touch.

Cincinnati Chili Pizza

Unusual yet irresistible, this Cincinnati Chili Pizza combines two comfort foods into one. It’s a quick fix for any pizza night craving a twist.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1 cup Cincinnati-style chili (thick, spiced with cinnamon and cocoa)
• 2 cups shredded sharp cheddar cheese (freshly grated for best melt)
• 1/2 cup finely diced white onion (crisp and pungent)
• 1/4 cup kidney beans (canned, drained, and rinsed)
• 1 tbsp olive oil (rich extra virgin)
• 1 tsp garlic powder (aromatic and finely ground)

Instructions

1. Preheat oven to 450°F. Place pizza stone or baking sheet inside to heat.
2. Roll out pizza dough on a floured surface to 12-inch diameter. Brush with olive oil.
3. Spread Cincinnati-style chili evenly over dough, leaving a 1-inch border.
4. Sprinkle shredded cheddar cheese over chili, covering completely.
5. Distribute diced onion and kidney beans evenly over cheese.
6. Dust lightly with garlic powder for added flavor.
7. Transfer pizza to preheated stone or sheet. Bake for 12-15 minutes until crust is golden and cheese bubbles.
8. Let cool for 2 minutes before slicing. This prevents toppings from sliding off.

Aromatic and hearty, this pizza offers a smoky-sweet chili flavor with a gooey cheese pull. Serve with extra chili on the side for dipping crusts.

Cincinnati Chili Nachos

Every game day needs a standout snack, and these Cincinnati Chili Nachos deliver bold flavors with minimal fuss.

Ingredients

• 1 lb ground beef (80/20 blend for richness)
• 1 cup tomato sauce (smooth, tangy)
• 1 tbsp chili powder (aromatic, slightly smoky)
• 1 tsp ground cinnamon (warm, sweet)
• 1/2 tsp ground allspice (earthy, pungent)
• 1/2 cup water (filtered, cold)
• 1 bag tortilla chips (thick, sturdy)
• 2 cups shredded cheddar cheese (sharp, melty)
• 1/2 cup diced white onion (crisp, pungent)
• 1/4 cup sliced black olives (briny, soft)

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles, about 5 minutes.
2. Stir in tomato sauce, chili powder, cinnamon, allspice, and water. Simmer uncovered for 10 minutes, stirring occasionally, until thickened.
3. Preheat oven to 350°F. Spread tortilla chips in a single layer on a large baking sheet.
4. Spoon the chili evenly over the chips, then sprinkle with shredded cheddar cheese.
5. Bake for 5-7 minutes, until cheese is fully melted and bubbly.
6. Top with diced white onion and sliced black olives immediately after baking.

The nachos boast a hearty crunch, layered with spicy, sweet chili and gooey cheese. Serve them straight from the oven for the ultimate melty experience, or add a dollop of sour cream for a cool contrast.

Cincinnati Chili Cornbread Casserole

Tired of the same old chili and cornbread? This Cincinnati Chili Cornbread Casserole combines both into a hearty, flavorful dish that’s perfect for any night of the week.

Ingredients

– 1 lb lean ground beef
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 can (15 oz) tomato sauce
– 1 tbsp chili powder
– 1 tsp ground cinnamon
– 1 tsp ground cumin
– 1/2 tsp allspice
– 1/2 tsp salt
– 1 box (8.5 oz) cornbread mix
– 1 large egg, beaten
– 1/3 cup whole milk
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Grease a 9×9 inch baking dish.
2. In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
3. Add diced onion and minced garlic to the skillet. Cook until onion is translucent, about 3 minutes.
4. Stir in tomato sauce, chili powder, cinnamon, cumin, allspice, and salt. Simmer for 10 minutes, stirring occasionally.
5. While chili simmers, prepare cornbread batter: In a bowl, mix cornbread mix, beaten egg, and milk until just combined.
6. Spread chili mixture evenly in the prepared baking dish. Pour cornbread batter over the top, spreading to cover.
7. Bake for 20 minutes, then sprinkle with shredded cheddar cheese. Bake for an additional 5 minutes, or until cheese is melted and cornbread is golden.
8. Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.

Zesty and comforting, this casserole offers a unique twist on classic flavors. The cornbread topping bakes up fluffy and golden, perfectly complementing the spiced, meaty chili beneath. Serve with a dollop of sour cream or a side of crisp green salad for a complete meal.

Conclusion

Delightful as it is diverse, our roundup of 12 Cincinnati chili recipes offers something for every palate. Whether you’re craving traditional or with a twist, these spicy dishes promise to warm your heart and home. We’d love to hear which recipe stole your taste buds’ affection—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!