Cincinnati Chili

Updated: Feb 6

Chili like they make it in the Queen City

Cincinnati Chili 3-Way


6 TBS Chil-Nati (formerly known as Downtown Chili Brown)

2 cups water

1 lbs. round beef

8 ounces tomato sauce

2 TBS. Worcestershire sauce

1 TBS. apple cider vinegar

3 ounces tomato paste


In a medium sized pot or pan.

1. Add all the ingredients, and stir thoroughly.

2. Over a medium to high flame bring the mixture to a boil.

3. Reduce to simmer

4. Simmer for 40-45 minutes. The mixture should have the consistency of thicker chili.

5. If the mixture is is thin or watery, simmer it 15-20 minutes longer and consider adding a little more tomato paste.


Cincinnati style chili is a Greek invention, and uses many spices common to Greek food.

It is generally served one of three different "ways":

1. A 3 Way is where the chili is served over cooked spaghetti and topped with finely grated cheddar cheese.

2. A 4 Way is when the chili is served over cooked spaghetti, topped finely diced onions or heated kidney beans, and then topped with the cheese.

3. A 5 Way is when both onions and beans are added to the standard 3 Way.

Feel free to play with these and find your own "way" of serving it. I like to put pickled jalapenos or banana peppers on mine when I make it at home.

To make a Cincinnati style cheese Coney. Place a cooked (in Cincinnati they are almost always steamed or boiled) hot dog in a traditional hot dog bun. Dress it with onions and mustard as you desire, then top with hot chili and loads of finely grated cheddar cheese.