History

Invented in 1922 by Macedonian immigrant brothers Tom and John Kiradjieff at the Empress chili parlor on Vine Street, next to the Empress burlesque theater. The Kiradjieffs adapted a Mediterranean meat stew to American spaghetti as a way to stretch budgets. Camp Washington Chili (1940), Skyline Chili (1949) and Gold Star Chili (1965) made it a regional staple. Camp Washington won the James Beard America's Classic award in 2000.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4 to 6Hands-on 30 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 2 lb (900g) lean ground beef
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp dried oregano
  • 1/2 tsp ground cloves
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1 can (15oz) tomato sauce
  • 4 cups (1L) water or beef stock
  • Sea salt to taste
  • 1 lb (450g) spaghetti, cooked
  • Shredded mild cheddar, diced raw onion, kidney beans, oyster crackers to serve

Method

  1. Crumble the raw ground beef into a large pot and add the water or stock. Bring to a low simmer and use a whisk to break the meat into a fine, smooth texture, never browning it.
  2. Add the onion, garlic, chili powder, cumin, cinnamon, allspice, oregano, cloves, cocoa, Worcestershire, vinegar and tomato sauce. Stir well to combine.
  3. Simmer uncovered on low heat for 2 hours, stirring occasionally and skimming any fat from the surface. The sauce should be thin and pourable, not thick.
  4. Taste and season with salt. The chili should be balanced sweet, savory and gently spiced.
  5. To serve as a 3-way, top a bed of warm spaghetti with chili, then a thick layer of shredded mild cheddar. For 4-way add diced onion or kidney beans. For 5-way add both.
  6. Serve oyster crackers and hot sauce on the side.

Tip from the editors. Never brown the meat. Simmering raw ground beef in liquid is the signature Kiradjieff technique that gives the sauce its fine, almost-porridge texture.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat cincinnati chili

Cincinnati chili in Cincinnati

Camp Washington Chili ★ 4.5

camp-washingtonOpen continuously Mon 08:00 through Sat 16:00; closed SunUntil Open 24 hours Mon-Sat, closed Sun

Camp Washington on Colerain Avenue in Cincinnati's Camp Washington runs 24 hours Monday through Saturday, the city's late-night chili counter since 1940.

Try: Cincinnati 5-way, cheese coney, double-decker sandwich

3005 Colerain Ave, Cincinnati, OH 45225

Skyline Chili Clifton ★ 4.4

cliftonMon-Thu 10:00-01:00; Fri-Sat 10:00-02:00; Sun 11:00-24:00

Skyline Chili on Ludlow Avenue in Cincinnati's Clifton is the Clifton Skyline location open since 1966, with the regional 3-way chili and the cheese coney.

Try: Cincinnati 3-way and coney

290 Ludlow Ave, Cincinnati, OH 45220

Gold Star Chili ★ 4.1

mt-washingtonMon-Sat 10:00-19:00; Sun 11:00-19:00

Gold Star Chili on Beechmont Avenue in Cincinnati's Mt. Washington is the regional chili-parlor chain since 1965, with the 4-way chili and the cheese coney.

Try: Cincinnati 4-way and coney

2231 Beechmont Ave, Cincinnati, OH 45230

More cities are in research. Want cincinnati chili covered somewhere specific? Tell us where you want to eat.

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