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A bowl of Cincinnati chili with all the toppings
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Southern Cincinnati Chili

Southern Cincinnati Chili has a unique flavor and it's served over pasta. Add toppings your "way" and enjoy chili the way the Buckeyes do or add pimento cheese for a Southern flare. 
Prep Time30 mins
Cook Time12 hrs
Course: Chili
Cuisine: American
Keyword: pimento cheese
Servings: 8
Calories: 132kcal


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 lb. ground beef or turkey
  • 2 green peppers diced
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice optional
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cloves
  • 15 ounces tomato sauce
  • 14.5 ounces diced tomatoes
  • 1 tablespoon molasses
  • 1 bay leaf


  • Heat the oil in a large pot over medium high heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the meat and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes. Add the bell peppers and cook until they begin to soften, about 2 minutes. hours. Remove the bay leaf.
  • Add the seasonings, stirring until fragrant, about 1 minutes. Add the tomato sauce and tomatoes with their juices, 1/2 cup water, molasses and the bay leaf and bring to a boil. Reduce the heat and simmer until the mixture has thickened considerably but is still soupy, about 2 hours. Remove the bay leaf.
  • Serve over spaghetti and top with kidney beans, red onion grated cheese or pimento cheese.
  • Top with sour cream and jalapeño slices.


Calories: 132kcal | Carbohydrates: 12g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 494mg | Potassium: 612mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 2mg