Smoked Cincinnati-Style Chili Recipe

Traeger Smoked Over The Top Cincinnati Chili

For this smoked version we borrowed the best elements from a classic Over The Top no-bean chili and combined them with the distinctive flavor profile of Cincinnati chili. The result is a bold, layered dish with aromatic spices, bright tomato, and subtle smoke. Serve it the Cincinnati way—over spaghetti with cheese and onions—or spoon it onto hot dogs for coney-style dogs.

Where Cincinnati Chili Originated

Cincinnati chili began as a regional specialty in the early 20th century. It was popularized by Tom and John Kiradjieff, immigrants who founded Empress Chili in 1922 and introduced a chili inspired by Macedonian and Greek seasonings. Unlike typical chili, Cincinnati chili often uses ground beef combined with spices such as cinnamon, cloves, allspice, and sometimes a hint of cacao, producing a unique, layered flavor and a smooth, slightly sweet finish.

“The Ways” of Serving Cincinnati Chili

One of the most distinctive aspects of Cincinnati chili is the serving system called “ways.” Each “way” adds a layer:

• 1-way: Chili on its own.
• 2-way: Chili served over spaghetti.
• 3-way: Chili, spaghetti, and shredded cheddar cheese.
• 4-way: Add diced onions or beans (onions are the traditional choice).
• 5-way: Chili, spaghetti, cheese, onions, and beans.

These combinations let diners customize texture and flavor. Cincinnati chili is also the topping used for coney dogs: a hot dog with chili, mustard, onions, and cheese.

Whether you’re an experienced griller or trying Cincinnati chili for the first time, this smoked version is an approachable way to experience the dish’s characteristic spices while adding a pleasant smoked depth from the pellet grill.

Recipe Shopping List

Below is a consolidated shopping list for this smoked Cincinnati chili. Quantities and full instructions are provided in the recipe card later in the page.

• Ground beef
• Kosher salt
• Chili powder
• Onion powder
• Granulated garlic
• Black pepper
• Cumin powder
• Yellow or white onion
• Neutral cooking oil
• 28-oz can whole peeled tomatoes
• 10-oz can Rotel (diced tomatoes & chiles)
• Apple cider vinegar
• Cinnamon
• Allspice
• Cloves
• Fresh garlic
• Cocoa powder (optional)

How to Make This Smoked Cincinnati Chili (Overview)

This overview summarizes the steps. Follow the full recipe card below for exact measurements and detailed timing.

1. Preheat: Preheat your smoker or pellet grill to 225–250°F.
2. Prepare the meatball: Combine seasoned ground beef, form into a single loaf or large meatball. Sear or place on a rack above the sauce.
3. Sauté the aromatics: In a Dutch oven on the stovetop, sauté diced onions in oil until softened, then add tomatoes, Rotel, water, vinegar, spices, and garlic. Stir to combine.
4. Smoke: Place the wire rack with the meatball on top of the Dutch oven and put the whole pot in the smoker. Smoke at 225°F for about an hour, stirring the sauce occasionally so it doesn’t scorch.
5. Raise the heat: Increase smoker temperature to 350°F and cook until the meatball reaches ~150°F internal temperature. Break up the meatball into the sauce with a masher until it’s evenly distributed.
6. Finish: Continue cooking for another 30–45 minutes, stirring periodically. Serve hot over spaghetti with shredded cheddar and diced onion.

Recipe FAQ

Can this be made more traditionally?

Yes. Traditional Cincinnati chili often does not brown the ground beef first; the raw beef is added directly to the simmering sauce and mashed as it cooks, which creates a distinct, velvety texture. In this smoked version we prefer forming and cooking a meatball first to capture more smoke flavor. If you want a more traditional texture, add raw ground beef to the sauce and simmer until fully broken down.

What’s the best way to store and reheat this dish?

Store chili and spaghetti separately for best results. Refrigerate in airtight containers for up to 3–4 days. Reheat the chili gently on the stove or in the microwave. For leftover spaghetti, place noodles in a sealed freezer bag and reheat in simmering water or microwave the sealed bag briefly to steam and rehydrate the pasta—this helps retain moisture.

Smoked Cincinnati Chili — Recipe Card

Yield: 8 servings

Ingredients

Meatball

• 4 pounds ground beef
• 1 ½ teaspoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 ½ teaspoons granulated garlic
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

Sauce

• 1 large diced onion
• 1 tablespoon oil
• 1 (28-oz) can whole peeled tomatoes
• 1 (10-oz) can Rotel
• 10 ounces water
• 3 tablespoons apple cider vinegar
• 3 tablespoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 1 ½ teaspoons onion powder
• 1 tablespoon chopped garlic
• Optional: 1–2 teaspoons unsweetened cocoa powder

Instructions

1. Preheat your pellet grill or smoker to 225–250°F.
2. Mix the meatball ingredients together, form into a single loaf or large ball, and place on a wire rack sized to sit on top of a Dutch oven.
3. In a Dutch oven over medium-high heat, add oil and sauté the diced onion until softened and starting to brown. Add the tomatoes, Rotel, water, vinegar, chili powder, cumin, cinnamon, allspice, cloves, onion powder, and garlic. Stir and bring to a simmer.
4. Place the wire rack with the meatball over the Dutch oven and transfer the whole Dutch oven (with meatball on the rack) into the smoker.
5. Smoke at 225°F for about 60 minutes, stirring the sauce occasionally to prevent sticking.
6. Increase smoker temperature to 350°F and continue cooking until the meatball reaches 150°F internally. Move the meatball into the sauce and use a meat masher to break it up and blend it thoroughly into the sauce.
7. Simmer for another 30–45 minutes, stirring frequently to develop flavor and thicken the chili.
8. Serve over hot spaghetti with shredded cheddar and diced onions. Enjoy.

Nutrition (approx. per serving)

Calories: 681 | Total Fat: 42g | Saturated Fat: 15g | Protein: 63g | Carbohydrates: 10g | Sodium: 725mg