Cincinnati-Style Chili


Cincinnati-Style Chili, just as good as the restaurant chains

Cincinnati-Style Chili

My version of a classic


  • ½ oz. unsweetened baking chocolate squares
  • 6 oz. tomato paste
  • 4 c. beef broth or water
  • 2 lbs. raw lean organic, grass-fed ground beef
  • 1 onion finely chopped
  • 1 recipe of Cincinnati-Style Chili Seasoning Mix 6 T.+ 2 t. mix
  • 3 T. apple cider vinegar ACV
  • 3 bay leaves
  • 2 t. Bragg’s Amino Acids may substitute Worcestershire
  • Hot spaghetti noodles
  • Sharp cheddar cheese finely shredded
  • Hot sauce optional
  • Oyster crackers optional
  • Sweet onions, minced optional
  • can of Kidney Beans optional


  • In Dutch oven or heavy stock-pot over medium heat, add first three ingredients. Not waiting for water to simmer, slowly add next 6 ingredients.
  • With heat on medium, using a whisk or potato masher, break-up the meat completely and stir well.
  • Bring to a simmer, reduce heat, simmer on low for up to 2 hours, until sauce is thick. (This only takes 1 hour on my gas stove.)
  • Serve over hot spaghetti noodles. Top as desired, choose “your way” …
  • Two-way: spaghetti topped with chili
  • Three-way: spaghetti, chili, and cheese
  • Four-way: spaghetti, chili, beans, and cheese
  • Five-way: spaghetti, chili, beans, onions, and cheese

From Katie’s Kitchen cookbook excerpt, written in 2018 before we moved to Ohio


My father’s ancestors settled in southern Ohio and my extended family still resides in that beautiful state of rolling farm land, vibrant cities, and rich heritage. Although I have never lived in Ohio, I know and love it, only second to my homestate of Tennessee. As a child, we visited our great-grandparents, grandparents and many aunts, uncles, cousins at least once a year, usually more often. My husband, the children and I enjoy a stop at one of the popular Cincy chili restaurants as we make trips to the state which was crowned “Chili Capital of America” in July 2016. What is your favorite way to enjoy Cincinnati-Style Chili?

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