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Cincinnati Chili (Gluten-Free)

  • Author: One Lovely Life
  • Total Time: About 1 hour
  • Diet: Gluten Free


  • 3/4 lb. ground beef (I used extra lean)
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp. cocoa powder
  • 1 tsp. brown sugar
  • 1/2 tsp. oregano
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cayenne pepper
  • 1 (8oz) can tomato sauce
  • 1 cup chicken broth
  • 1 cup water
  • 1 Tbsp cider vinegar


  • Cooked spaghetti or hot dogs and buns
  • diced onion
  • shredded cheese
  • 1 (15oz) can kidney beans, drained and rinsed


  1. In a large pot, cook ground beef and onions in a small drizzle of olive oil and cook over medium heat until beef is cooked through and onions are tender–about 5-7 minutes. Drain any fat.
  2. Add garlic, and cook 1-2 minutes more, or until fragrant.
  3. Add chili powder, cocoa powder, brown sugar, oregano, cinnamon, allspice, and cayenne. Stir to coat beef/onion mixture.
  4. Add tomato sauce, broth, water, vinegar, and beans. Stir to combine (mixture will look rather watery).
  5. Bring chili to a boil over medium-high heat. Reduce heat to medium-low, and simmer 30-40 minutes, or until thickened and deeper in color.
  6. Serve over spaghetti or hot dogs with diced onion, cheese, and kidney beans as desired.


*Gluten and Dairy Free Notes: Just be sure your broth is gluten free. I like Pacific Naturals brand.

Ways To Serve Cincinnati Chili:

  • Cincinnati two-way: chili over spaghetti
  • Cincinnati three-way: chili over spaghetti with shredded cheese
  • Cincinnati four-way: chili over spaghetti with cheese and either kidney beans or diced onion
  • Cincinnati five-way: chili over spaghetti with cheese, kidney beans, AND diced onion
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: cincinnati chili, skyline chili, skyline chili copycat,