18 Flavorful Cincinnati Chili Recipes Spicy

Craving a bowl of Cincinnati chili that packs a punch? Whether you’re a fan of the classic ‘3-way’ or love experimenting with bold, spicy twists, we’ve got 18 mouthwatering recipes that’ll warm you up from the inside out. From quick weeknight dinners to game-day crowd-pleasers, these flavorful takes on the Queen City staple are sure to become your new comfort food obsession. Dig in—your taste buds will thank you!

Classic Cincinnati Chili with Spaghetti

This hearty, spiced chili piled high over spaghetti is a Midwest legend—sweet, savory, and utterly comforting.

Ingredients

• 1 lb ground beef (85% lean)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp cocoa powder
• 1/4 tsp ground cloves
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz dried spaghetti
• Shredded cheddar cheese, chopped onions, and oyster crackers (for serving)

Instructions

1. In a large pot over medium heat, cook ground beef, breaking it into small crumbles, until no pink remains (5–6 minutes). Drain excess fat.
2. Add finely chopped onion and minced garlic; cook until softened (3–4 minutes). Stir in 1 tbsp chili powder, 1 tsp cinnamon, 1 tsp cumin, 1/2 tsp allspice, 1/2 tsp cocoa powder, and 1/4 tsp cloves; toast for 30 seconds.
3. Pour in tomato sauce, beef broth, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
4. Meanwhile, cook spaghetti according to package directions. Drain.
5. Serve chili over spaghetti, topped with cheddar cheese, onions, and oyster crackers.

The magic here is in the spice blend—cinnamon and cocoa add depth without sweetness, making it unlike any other chili you’ve tried.

Tip: For authentic “5-way” chili, add kidney beans and a dollop of sour cream to your toppings!

Vegetarian Cincinnati Chili with Lentils

This hearty, spiced lentil chili skips the meat but keeps all the bold flavors of the classic Cincinnati-style dish—perfect for piling over spaghetti or scooping up with cornbread.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 1 (15 oz) can tomato sauce
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp cocoa powder
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the lentils, tomato sauce, vegetable broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp cocoa powder, 1 tsp cinnamon, 1/2 tsp allspice, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp apple cider vinegar and 1 tbsp brown sugar. Simmer for 5 more minutes to blend flavors. Taste and adjust salt if needed.

The cocoa and cinnamon add a subtle depth that makes this chili stand out—it’s savory with just a hint of sweetness. Serve over spaghetti or with shredded cheddar on top!

Tip: For a thicker chili, mash some lentils against the pot with a spoon during the last 10 minutes of cooking.

Cincinnati Chili Cheese Coney Dogs

These Cincinnati Chili Cheese Coney Dogs are a Midwest classic—smoky, meaty, and piled high with that signature spiced chili and melty cheddar.

• 4 all-beef hot dogs
• 4 hot dog buns, lightly toasted
• 1 tbsp olive oil
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 lb ground beef (85% lean)
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp cocoa powder
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 cup shredded sharp cheddar cheese
• Yellow mustard, for serving

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon. Cook for 5 minutes until no pink remains. Drain excess fat.
3. Stir in tomato sauce, beef broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp cocoa powder, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until thickened. Stir in 1 tbsp apple cider vinegar.
4. Meanwhile, grill or pan-fry hot dogs until lightly charred. Place each in a toasted bun, then top generously with chili, shredded cheddar, and a drizzle of mustard.

The magic here is in the chili—cocoa and cinnamon add depth without sweetness, making it crave-worthy against the sharp cheese and snappy dogs.

Tip: For authentic “3-way” style, skip the buns and serve the chili over spaghetti with cheese!

Slow Cooker Cincinnati Chili

This hearty, spiced chili simmers low and slow for a rich, meaty flavor that’s perfect piled high over spaghetti or hot dogs—Cincinnati-style!

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. In a skillet over medium heat, brown the ground beef, breaking it into small crumbles. Drain excess fat, then transfer to a 4-qt slow cooker.
2. Add the diced onion, minced garlic, tomato sauce, beef broth, apple cider vinegar, chili powder, cinnamon, cumin, cocoa powder, allspice, salt, black pepper, and bay leaf to the slow cooker. Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring occasionally, until the flavors meld and the onions are tender.
4. Discard the bay leaf before serving. For authentic Cincinnati-style, ladle over cooked spaghetti and top with shredded cheddar, diced onions, and kidney beans if desired.

The secret’s in the spice blend—cinnamon and cocoa add a subtle warmth that makes this chili stand out from the crowd.

Tip: For a smoother texture, pulse the cooked chili with an immersion blender (or transfer 1 cup to a blender and mix back in).

Cincinnati Chili Dip with Tortilla Chips

This hearty, spiced-up dip brings the iconic flavors of Cincinnati chili to your next game day or potluck—no spaghetti required!

Ingredients:

• 1 lb ground beef
• 1 (8 oz) block cream cheese, softened
• 1 (15 oz) can tomato sauce
• 1 cup shredded cheddar cheese
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, brown the ground beef until no pink remains, breaking it into crumbles. Drain excess fat.
2. Reduce heat to low. Stir in the tomato sauce, 2 tbsp chili powder, 1 tsp cinnamon, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne (if using). Simmer for 5 minutes.
3. Spread the softened cream cheese evenly in the bottom of a 9-inch pie dish or small baking dish. Top with the chili mixture, then sprinkle with cheddar cheese.
4. Bake at 375°F for 15–20 minutes until bubbly and cheese is melted. Let cool 5 minutes before serving with tortilla chips.

The warm cinnamon-kissed beef and creamy base make this dip a crowd-pleaser with just the right balance of cozy and bold. Tip: For extra richness, swap half the cheddar for pepper jack cheese.

Gluten-Free Cincinnati Chili

This hearty, spiced chili skips the gluten but keeps all the bold flavors of the classic Midwest favorite—perfect for piling over spaghetti or hot dogs!

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 cups beef broth (gluten-free certified)
• 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 cocoa powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot over medium heat, brown the ground beef, breaking it into small crumbles. Drain excess fat.
2. Add the diced onion and minced garlic; sauté for 3–4 minutes until softened.
3. Stir in the tomato sauce, beef broth, apple cider vinegar, chili powder, cinnamon, cumin, allspice, cocoa powder, brown sugar, salt, and black pepper. Bring to a simmer.
4. Reduce heat to low, cover, and let cook for 45 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

The hint of cocoa and cinnamon gives this chili a rich, slightly sweet depth that’s irresistible over gluten-free pasta or as a topping for loaded nachos.

Tip: For a smoother texture, blend half the chili with an immersion blender before serving.

Cincinnati Chili Stuffed Bell Peppers

These hearty stuffed peppers combine the bold, spiced flavors of Cincinnati chili with tender bell peppers for a comforting twist on a Midwest classic.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup water

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. In a skillet over medium heat, brown the ground beef with the onion and garlic, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
3. Stir in tomato sauce, apple cider vinegar, Worcestershire sauce, chili powder, cinnamon, cocoa powder, cumin, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Spoon the chili mixture into the peppers, packing lightly. Pour water into the baking dish around the peppers (to prevent sticking).
5. Cover with foil and bake for 30 minutes. Uncover, top with cheddar cheese, and bake another 10 minutes until cheese melts and peppers are tender.

The unexpected hint of cinnamon and cocoa in the chili makes these peppers stand out—savory with just a touch of warmth. Serve them over spaghetti for an authentic Cincinnati-style plate!

Tip: For extra richness, stir 1/2 cup cooked kidney beans into the chili filling before stuffing.

Cincinnati Chili Nachos

These loaded nachos swap traditional beef for Cincinnati-style chili—sweet, spiced, and oh-so-saucy—for a Midwest-meets-Southwest twist.

Ingredients:

• 1 lb ground beef (80/20)
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp allspice
• 1/4 tsp cayenne pepper
• 1 tbsp unsweetened cocoa powder
• 1 bag (13 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced white onion
• 1/2 cup kidney beans, drained and rinsed

Instructions:

1. Brown ground beef in a skillet over medium heat, breaking it into crumbles, about 8 minutes. Drain excess fat.
2. Stir in tomato sauce, beef broth, apple cider vinegar, chili powder, cinnamon, cumin, garlic powder, allspice, cayenne, and cocoa powder. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.
3. Preheat oven to 375°F. Spread tortilla chips on a baking sheet, then top evenly with chili, cheddar cheese, kidney beans, and onion.
4. Bake for 10–12 minutes until cheese melts. Serve immediately.

The magic here? That hint of cinnamon and cocoa in the chili—unexpected but totally addictive against the crisp chips and gooey cheese.

Tip: For authentic “3-way” style, skip the beans and add a dollop of sour cream after baking.

Spicy Cincinnati Chili with Dark Chocolate

This rich, smoky chili gets a surprising depth from dark chocolate—just enough to balance the heat without overpowering it.

Ingredients

• 1 lb ground beef (85% lean)
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 oz dark chocolate (70% cacao), chopped
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp salt

Instructions

1. Brown the ground beef in a Dutch oven over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Add the onion and garlic; cook until softened, 3 minutes. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, and 1/4 tsp cayenne; toast for 30 seconds.
3. Pour in the tomato sauce and beef broth, scraping the bottom of the pot. Add 1 oz dark chocolate, 1 tbsp vinegar, 1 tsp brown sugar, and 1/2 tsp salt. Simmer uncovered for 30 minutes, stirring occasionally, until thickened.

The chocolate melts into the chili, creating a velvety texture and rounding out the spices—no one will guess the secret ingredient!

Tip: Serve over spaghetti with shredded cheddar and oyster crackers for a classic Cincinnati twist.

Cincinnati Chili Baked Potatoes

These loaded baked potatoes swap classic toppings for a hearty scoop of Cincinnati-style chili—a sweet, spiced, meaty twist that turns spuds into a meal.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup tomato sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1 cup shredded cheddar cheese
• 1/2 cup diced white onion
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 50–60 minutes until tender.
2. Make chili: While potatoes bake, brown ground beef in a skillet over medium heat, breaking it into crumbles. Drain fat, then stir in 1 cup tomato sauce, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tbsp chili powder, 1 tsp cinnamon, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp allspice, 1/4 tsp cayenne, 1/2 tsp salt, and 1 tbsp brown sugar. Simmer for 15 minutes, stirring occasionally.
3. Assemble: Split baked potatoes open, fluff insides with a fork, and top generously with chili. Sprinkle with 1 cup cheddar cheese, 1/2 cup diced onion, and parsley (if using).

The cinnamon-kissed chili melts into the potato’s fluffy interior, while the sharp cheese and crunchy onion balance each bite. Tip: For extra richness, stir 1/4 cup cream into the chili just before serving.

Cincinnati Chili Mac and Cheese

This hearty mashup combines two comfort-food favorites—spiced Cincinnati chili and creamy mac and cheese—for a crowd-pleasing dish that’s packed with flavor.

Ingredients

• 8 oz elbow macaroni
• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp cocoa powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 1 tbsp Worcestershire sauce

Instructions

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium heat, brown ground beef with onion and garlic, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
3. Stir in tomato sauce, beef broth, chili powder, cinnamon, cumin, cocoa powder, salt, and black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
4. Reduce heat to low. Add cooked macaroni, cheddar cheese, heavy cream, and Worcestershire sauce. Stir until cheese melts and sauce is creamy, about 3–4 minutes.

The secret here is the hint of cocoa and cinnamon—they add depth to the chili while keeping the cheese sauce irresistibly smooth. Serve with oyster crackers for crunch!

Tip: For a smokier kick, swap half the chili powder for chipotle powder.

Cincinnati Chili Pizza with Cheddar Crust

This Cincinnati Chili Pizza with Cheddar Crust is a fun mashup of two comfort-food favorites—spicy, cinnamon-kissed chili piled onto a cheesy, golden crust. It’s a game-day (or any-day) crowd-pleaser!

• 1 lb ground beef
• 1 (15 oz) can tomato sauce
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 (13.8 oz) tube refrigerated pizza dough
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup finely diced white onion (for topping)
• 1/2 cup kidney beans, drained and rinsed (for topping)

1. Make the chili: In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat. Stir in tomato sauce, 1 tbsp chili powder, 1 tsp cinnamon, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce. Simmer for 10 minutes, stirring occasionally.
2. Prep the crust: Preheat oven to 400°F. Unroll pizza dough onto a greased baking sheet, pressing it to the edges. Sprinkle 1 cup cheddar cheese evenly over the dough, leaving a 1/2-inch border.
3. Assemble & bake: Spread chili mixture over the cheese-covered crust. Top with kidney beans and remaining 1/2 cup cheddar. Bake for 18–20 minutes until the crust is golden and cheese is bubbly.
4. Finish: Let cool for 5 minutes, then scatter diced onion on top. Slice and serve!

The magic here? The cheddar bakes right into the crust, giving it a crispy, cheesy edge that holds up to the bold chili. No soggy slices!

Tip: For extra authenticity, serve with oyster crackers and a sprinkle of extra cinnamon.

Cincinnati Chili Shepherd’s Pie

This twist on classic shepherd’s pie swaps the usual gravy for rich, spiced Cincinnati chili, topped with a fluffy layer of cheesy mashed potatoes—comfort food with a Midwestern soul.

Ingredients

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mashed potatoes (prepared or homemade)
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is soft, about 8 minutes. Drain excess fat.
2. Stir in tomato sauce, beef broth, chili powder, cinnamon, cocoa powder, cumin, salt, and black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
3. Spread the chili mixture evenly in a 9×9-inch baking dish. Top with mashed potatoes, spreading to cover completely, then sprinkle with cheddar cheese.
4. Bake for 20–25 minutes until cheese is bubbly and edges are lightly browned. Let cool 5 minutes before serving.

The cocoa and cinnamon in the chili add depth to the savory filling, while the melted cheese ties it all together—like a cozy hug from your slow cooker, but faster!

Tip: For extra crunch, broil the pie for the last 2 minutes to toast the cheese.

Cincinnati Chili Cornbread Casserole

This hearty casserole combines the bold flavors of Cincinnati chili with fluffy cornbread for a comfort-food mashup that’s pure Midwest magic.

Ingredients:

• 1 lb ground beef
• 1 small onion, finely diced
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on box, typically milk and egg)
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Brown ground beef and onion in a skillet over medium heat, breaking up meat until no pink remains (about 6 minutes). Drain fat.
2. Stir in tomato sauce, beef broth, 2 tbsp chili powder, 1 tsp cinnamon, 1 tsp cocoa powder, 1/2 tsp cumin, and 1/2 tsp garlic powder. Simmer for 10 minutes until slightly thickened.
3. Pour chili into a greased 9×9″ baking dish. Prepare cornbread mix according to package instructions, then spread batter evenly over chili. Sprinkle with cheddar cheese.
4. Bake for 20–25 minutes until cornbread is golden and a toothpick inserted comes out clean. Let cool 5 minutes before serving.

The cocoa and cinnamon in the chili peek through the cheesy cornbread topping, creating a sweet-savory bite that’s downright addictive.

Tip: For extra texture, sprinkle diced green onions over the baked casserole just before serving.

Cincinnati Chili Quesadillas

Spice up taco night with these Cincinnati Chili Quesadillas—a fun mashup of Midwest-style chili and gooey melted cheese, all tucked into a crispy tortilla.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 cup tomato sauce
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 4 large flour tortillas
• 2 cups shredded cheddar cheese

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground beef and onion, breaking up the meat until browned (5–6 minutes). Stir in garlic, chili powder, cinnamon, cocoa powder, cumin, and salt; cook 1 minute until fragrant.
2. Add tomato sauce, apple cider vinegar, and Worcestershire sauce. Simmer uncovered for 10 minutes, stirring occasionally, until thickened.
3. Lay out tortillas and sprinkle half of each with cheddar cheese. Spoon the chili over the cheese, then fold tortillas in half.
4. Cook in a dry skillet over medium heat for 2–3 minutes per side, pressing lightly, until golden and cheese melts.

The cinnamon-kissed chili and sharp cheddar create a crave-worthy sweet-savory balance—no dipping sauce needed!

Tip: For extra crunch, brush the tortillas with a little oil before frying.

Cincinnati Chili Taco Salad

This hearty mashup combines the cozy spice of Cincinnati chili with the crunch of a taco salad—perfect for a fun weeknight twist!

Ingredients:

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 4 cups shredded iceberg lettuce
• 1 cup shredded cheddar cheese
• 1/2 cup crushed tortilla chips
• Sour cream and chopped green onions (for serving)

Instructions:

1. In a large skillet over medium heat, cook ground beef, onion, and garlic until the beef is browned (about 8 minutes). Drain excess fat.
2. Stir in kidney beans, tomato sauce, beef broth, chili powder, cinnamon, cocoa powder, cumin, and salt. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
3. Divide shredded lettuce among bowls. Top with the chili mixture, cheddar cheese, and crushed tortilla chips. Dollop with sour cream and sprinkle with green onions.

The cinnamon and cocoa add a subtle warmth to the chili that pairs magically with the cool, crisp lettuce—no one expects that secret ingredient!

Tip: For extra crunch, toast the tortilla chips in a 350°F oven for 5 minutes before crushing.

Cincinnati Chili Stuffed Mushrooms

These hearty stuffed mushrooms pack all the bold, spiced flavors of Cincinnati chili into a bite-sized appetizer that’s perfect for game day or potlucks.

Ingredients:

• 20 large cremini mushrooms (about 1.5 lbs), stems removed and reserved
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp allspice
• 1/4 tsp cayenne pepper
• 1/2 cup tomato sauce
• 1/2 tsp Worcestershire sauce
• 1/2 cup shredded cheddar cheese
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. Finely chop reserved mushroom stems. In a skillet over medium heat, cook ground beef until browned, breaking it apart. Add onion, garlic, and chopped stems; cook 5 minutes until softened.
3. Stir in 1 tsp chili powder, 1/2 tsp cinnamon, 1/2 tsp cumin, 1/4 tsp allspice, and 1/4 tsp cayenne. Add tomato sauce and Worcestershire sauce; simmer 5 minutes. Season with salt and black pepper.
4. Spoon filling into mushroom caps, top with cheddar cheese, and bake 15–18 minutes until cheese melts and mushrooms are tender.

The warming cinnamon and allspice give these mushrooms that signature Cincinnati chili twist, while the melty cheese ties it all together. Tip: For a lighter version, swap half the beef with cooked lentils.

Cincinnati Chili Meatball Subs

These hearty subs pack all the spiced, saucy goodness of Cincinnati chili into tender meatballs, piled high on toasted buns with melty cheese. Perfect for game day or a cozy weeknight!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/4 cup finely grated onion
• 1 egg
• 1/4 cup breadcrumbs
• 1 tbsp cocoa powder
• 1 tsp ground cinnamon
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 (15 oz) can tomato sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 4 hoagie rolls, split and lightly toasted
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, combine ground beef, onion, egg, breadcrumbs, cocoa powder, cinnamon, garlic powder, cumin, allspice, and salt. Mix gently with hands, then roll into 16 meatballs (about 1.5″ each).
2. Arrange meatballs on a parchment-lined baking sheet. Bake for 15 minutes until firm but not fully cooked.
3. Meanwhile, whisk tomato sauce, vinegar, and Worcestershire sauce in a saucepan over medium heat. Simmer 5 minutes, then add meatballs. Spoon sauce over them and simmer 10 more minutes until sauce thickens slightly.
4. Divide meatballs and sauce among toasted rolls. Top with cheddar and broil 2–3 minutes until bubbly.

The cocoa and cinnamon give these meatballs a deep, warming flavor that pairs perfectly with the tangy sauce—no spaghetti required!

Tip: For extra authenticity, serve with oyster crackers and hot sauce on the side.

Conclusion

With 18 bold and spicy Cincinnati chili recipes, there’s something here for every home cook to love! Whether you’re craving classic Skyline-style or a fiery twist, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious flavors too. Happy cooking!