Cincinnati Style Chili
PREP TIME: 2-3 Hours


This is a recipe collected by my good buddy Joe Cahn during his Tailgating Across America Tour. The recipe was given to Joe by Rick Prewitt, a tailgating fan from Centerville, Ohio. Another option for the recipe is to serve the chili over rice, substituting two cups of rice for the 12 ounces of spaghetti.


  • 2 lbs of VERY LEAN ground beef
  • 1 packet of Cincinnati style chili spices
  • 2 (6 oz. cans) tomato paste
  • 10 cans water (use the empty tomato paste cans)
  • 12 oz spaghetti
  • 3 tbsp chili powder
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tbsp allspice
  • 1 tbsp cumin seed
  • 1 tbsp cayenne pepper
  • 16 oz fine shredded mild cheddar cheese
  • 2 cans of kidney beans
  • bag of oyster crackers
  • bottle of favorite hot sauce
  • large onion, fine chopped
  • 1 tbsp white pepper
  • 1 tbsp ground cocoa powder
  • 1 tbsp garlic powder
  • 1/2 tbsp curry powder
  • 1/2 tbsp ground ginger
  • 1/2 tbsp ground nutmeg

Add ground beef, tomato paste and water to large pot, DO NOT BROWN MEAT! Add these 3 ingredients and bring to a boil. Add seasoning packets and/or all the other spices. Slow simmer until the chili mixture is very thick. Add water as necessary, will probably need to simmer 2-3 hours. Add fresh ground pepper and salt to taste. Add more chili powder and other spices to taste.

Cook the chili the day before and refrigerate. Also cook spaghetti day before and refrigerate. The morning of your tailgate party, put chili in cast iron Dutch oven and heat thru. Wrap the Dutch oven in towels and put in a box to transport to game--it will stay warm. At the tailgate site: Heat a pot of water on a camp stove and add the cooked spaghetti--you just need to warm it. Meanwhile, open the cans of beans to a small pot and heat thru on the camp stove.

Arrange all of the other ingredients (cheese, chopped onions, oyster crackers, hot sauce) and let your tailgaters serve themselves!!!

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