Cincinnati Chili

READY IN: 1hr 15mins
Recipe by Candace Michelle

I'm a southern girl, so the first time I ate chili from Cincinnati was an experience. I was on a trip with a group of people, one who was a native and he insisted we had to try this chili. I guess its the cinnamon and cocoa that really throw me off! But as unique as it was, I did admit it was tasty. I found this recipe on another website, just can't remember which one!

Top Review by Erin from Louisiana

I made this chili but I added an extra package of meat and it was AWESOME!!!! My Dad nearly ate the whole pot by himself!!! I have the same story. I went to Skyline Chili and when it turned cold outside I just kept getting the taste of the awesome chili in my mind and couldn't get it out and now I have it!!! I will definitely keep this one! It is in the famed recipe clipboard at the house!!! Thank you so much for posting this recipe!

Ingredients Nutrition


  1. Cook ground beef on stovetop over medium to medium high heat until browned through (about 5 minutes). Add about 1/2 to 3/4 cup onion and the 1-2 cloves minced garlic and cook about 2 more minutes or until onion is translucent. The key with the onion is to cut the pieces pretty small, almost minced, so they are not noticeable. This is not your normal chunky chili, should be more of a saucy consistency. Break up the meat while you are cooking also!
  2. Then, pour into a large (2-3 quart) soup pot. Add other ingredients (except cheese, noodles, crackers, and remainder of onion) and stir well. Bring to rapid boil, stirring frequently.
  3. Once mixture boils, reduce heat to low, cover, and let simmer for 50-60 minutes. Meanwhile, boil spaghetti to desired tenderness and drain.
  4. Layer in a bowl as follows: noodles, chili, onion, cheese, oyster crackers. I recommend eating with a knife and fork. Delicious!

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