Goetta Cincinnati Chili

Goetta Cincinnati Chili

Print Recipe
Course Main Course


  • 6 ounces Tomato Pasta
  • 8 ounces Tom
  • 5 cups Water
  • 2 lbs. Glier's Goetta
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • 3/4 tsp Ground Allspice
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Cayenne Pepper
  • 3/4 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 ounce Unsweetened Chocolate

Optional Toppings

  • Finely Shredded Mild Cheddar Cheese
  • Oyster Crackers
  • Hot Sauce
  • Onions
  • Red Kidney Beans


  • In a large pot over medium high heat start cooking the tomato paste.
  • Cook for 1-2 minutes while stirring with a soft spatula or a whisk.
  • The tomato paste will start to cook and brown on the bottom of the pan. 
  • This will add flavor, but make sure it isn’t burning. 
  • Next, remove the pan from the heat.
  • Add the water and tomato sauce, stir making sure to get all of the tomato paste off of the bottom of the pan.
  • Next cut or tear the Goetta into 1-2 inch pieces.
  • Add the Goetta to the pot (cooking the meat in the liquid is what leads to the classic Cincinnati Chili texture)
  •  Break down the meat until no large pieces remain (a potato masher works well).
  • Put the pot back on the heat.
  • Add: Onion Powder, Garlic Powder, Chili Powder, Cumin, Cinnamon, Ground Allspice, Ground Cloves, Cayenne, Salt, Ground Black Pepper, and Worcestershire Sauce. 
  • Stir until everything is combined.
  • Drop the heat to low and simmer for 2 hours, stirring occasionally (every 20-30 minutes).
  • Scrape the bottom to make sure there is no sticking.
  • Add the Chocolate and Apple Cider Vinegar in the last 5 minutes of cooking.
  • If the chili is thicker than you want add water, ¼ cup at a time.
  • Serve over spaghetti noodles or hot dogs.