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Cincinnati-Style Chili – Food Wishes



It’s always treacherous attempting an iconic, regional specialty like Cincinnati-style chili, especially when you’ve never actually had the “real thing.” People are very protective of these types of dishes, and any variance from what they think the recipe should be is met with a visceral condemnation. On the other hand, the food Gods hate a coward, and so I made it anyway.

For the fully formatted, printable, written recipe, follow this link:

To become an official “Food Wisher” and read Chef John’s in-depth article about this Cincinnati-Style Chili, follow this link:

You can also find more of Chef John’s content on Allrecipes:

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27 Comments

  1. Chef john this tasted amazine, made this yesterday and it was good on spaghetti and nachos. What we didnt eat i froze for a tasty lunch one day.

  2. Chef John is in Big Ten territory here. He probably didn't think about Ioway for his Four Way, or Five Way.

  3. Made this for some friends for their dinner. I liked the taste test… it cooked down much more quickly than 1 to 1 and 1/2 hours! So keep an eye on it! V easy!

  4. Ever in Cincy stop at Jungle Jim's. You'll probably relocate nearby once you've seen the greatest grocery store in the world.

  5. Just made this. Pretty good recreation of Skyline & Gold Star, and similar to Detroit/Flint Coney Island chili too!

  6. The juices at the bottom of the serving dish are usually soaked up with crushed oyster crackers and eaten in Cincinnati.

  7. I'm so confused. All of the pumpkin pie spices and the sugar in with chili just overwhelmed my brain. LOL

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