Cincinnati chili from The Complete Cook's Country TV Show Cookbook (2017), 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons (page 101) by America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gamulholland on July 05, 2025

    I’ve been making this for years, and it’s delicious. I send it with a package of spaghetti and some shredded Cheddar for anyone who’s had a baby or surgery or any other reason to need a meal— it freezes well. Notes: I doubled the garlic. The onions take longer to cook than it says. And for anyone who says it’s not chili: you’re correct. It’s a northern Greek/ Macedonian meat sauce brought to the U.S. by immigrants in the late 1800’s/ early 1900’s and labeled as chili to sell to American customers. It’s just a really good spaghetti sauce, basically. :)

  • sarahawker on September 02, 2023

    Pretty good rendition of the chili I've had in Cincinnati but I had forgotten quite how mild it is. My family added chopped hot peppers and hot sauce. Not quite what we think of as chili but a decent pasta sauce.

  • Rinshin on May 18, 2015

    Was intrigued by this recipe after watching the show. Never lived in Midwest so never heard of this unique American style of combing chili and pasta. Loved it. I made it Chili 5 ways.

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