Copycat Gold Star Chili 3-Way Cincinnati Chili Recipe
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| Twirl into tender spaghetti, warmly spiced Cincinnati chili, and a fluffy heap of cheddar for an easy copycat Gold Star dinner that tastes pure comfort. |
If you’ve ever craved that sweet-spiced, meaty, saucy bowl of Cincinnati chili piled over spaghetti and finished with a fluffy mountain of cheddar, this recipe is for you. This copycat Gold Star Chili 3-Way Cincinnati Chili recipe brings those cozy diner flavors home in a way that’s simple, budget-friendly, and easy enough for a weeknight dinner.
Unlike a classic Texas-style chili, Cincinnati chili is thinner, smoother, and packed with warm spices like cinnamon, cocoa, and allspice. Then it’s served over spaghetti instead of in a bowl by itself. If that sounds a little unusual, trust me, one bite makes it all click. It’s savory, slightly sweet, deeply seasoned, and unbelievably comforting.
A Little Background on Gold Star Chili and the Famous 3-Way
Gold Star Chili is one of the best-known names in the Cincinnati chili world. Since getting its start in Ohio in the 1960s, it has built a loyal following around its rich chili, friendly chili parlor feel, and iconic “ways.” If you grew up in Ohio, northern Kentucky, or nearby, there’s a good chance this dish feels like home.
A 3-Way Cincinnati Chili usually means:
- Spaghetti
- Cincinnati-style chili
- A big pile of finely shredded cheddar cheese
What makes it iconic? It’s the contrast. You get tender spaghetti, silky meat sauce, gentle spice, and cool cheesy richness in every bite. The aroma is warm and cozy, almost like chili crossed with a spiced meat sauce. It’s not fiery hot. Instead, it’s mellow, fragrant, a little tangy, and deeply comforting.
And just to be clear, this is a homemade copycat recipe inspired by Gold Star Chili. We are not claiming this is the restaurant’s exact recipe.
Why You’ll Love This Copycat Gold Star Chili Recipe
- Easy to make with simple grocery store ingredients
- Perfect for family dinners, game day, or meal prep
- Has that classic Cincinnati chili flavor with warm spices
- Great for customizing into 4-Ways and 5-Ways
- Tastes even better the next day
I love making this on a weekend afternoon when the house can fill with that rich, spiced chili smell. It feels a little like making spaghetti night and chili night at the same time.
Copycat Gold Star Chili 3-Way Ingredients
Serves: 6
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: About 1 hour 50 minutes
For the chili
- 2 pounds lean ground beef
- 1 medium yellow onion, finely chopped
- 4 cups beef broth
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1 bay leaf
- 1 teaspoon hot sauce, optional
For the 3-Way assembly
- 12 ounces spaghetti
- 3 to 4 cups finely shredded mild cheddar cheese
Optional toppings for 4-Way or 5-Way versions
- Finely diced onion
- Cooked kidney beans
- Oyster crackers
How to Make Copycat Gold Star Chili 3-Way
Step 1: Start the chili base
In a large heavy pot or Dutch oven, add the ground beef, chopped onion, beef broth, tomato sauce, and tomato paste. Break up the beef really well with a spoon or potato masher.
This is different from browning hamburger first, and it matters. Starting the beef in liquid helps create that fine, smooth texture Cincinnati chili is known for. Think of it like building a sauce instead of a chunky stew.
Step 2: Add the seasonings
Stir in the apple cider vinegar, Worcestershire sauce, cocoa powder, cinnamon, chili powder, paprika, salt, cumin, garlic powder, onion powder, allspice, black pepper, cloves, bay leaf, and optional hot sauce.
At this point, the smell may surprise you a little. It’s warm and spiced, almost like a savory winter kitchen. Don’t worry. Once it simmers, the flavors mellow and blend beautifully.
Step 3: Bring to a gentle simmer
Set the pot over medium heat and bring the chili to a gentle simmer. Stir often as it heats so the meat stays broken up and doesn’t clump together.
Once it begins to bubble lightly, reduce the heat to low.
Step 4: Simmer low and slow
Let the chili simmer uncovered for about 1 hour to 1 hour 15 minutes. Stir every 10 to 15 minutes. If it gets too thick, add a splash of beef broth or water.
You’re looking for a texture that is saucy and spoonable, not super thick. The beef should be very fine, and the sauce should drape over spaghetti rather than sit in stiff clumps.
Step 5: Taste and adjust
Remove the bay leaf. Taste the chili and adjust the salt if needed. If you want a little more tang, add another small splash of vinegar. If you want deeper spice, add a pinch more cinnamon or chili powder.
This is a good place to make the recipe your own while still keeping that classic copycat flavor.
Step 6: Cook the spaghetti
While the chili finishes simmering, bring a large pot of water to a boil. Add enough salt so the water tastes lightly seasoned. Cook the spaghetti according to the package directions until just tender.
Drain well. You can toss it with just a tiny bit of butter or cooking spray if you’re worried about sticking, but keep it light.
Step 7: Shred the cheese finely
If possible, shred your cheddar from a block using the small holes on a box grater or a food processor shred blade. Fine shreds give you that classic chili parlor look and melt-in-your-mouth texture.
Bagged shredded cheese works too, but freshly shredded usually tastes better and feels softer on top.
Step 8: Assemble the 3-Way
To build each serving, place a bed of spaghetti on a plate or shallow bowl. Spoon a generous ladle of hot chili over the top. Finish with a big mound of finely shredded cheddar cheese.
That’s your 3-Way Cincinnati Chili.
If you want more of the chili parlor experience, serve it with oyster crackers and hot sauce on the side.
Food Safety Tips
Safe cooking matters, especially with ground beef.
- Cook ground beef to an internal temperature of 160°F.
- Do not leave the chili at room temperature for more than 2 hours.
- Store leftovers in the refrigerator in a sealed container for up to 4 days.
- Reheat leftovers to 165°F before serving.
- If freezing, cool the chili first, then freeze for up to 3 months.
Easy Home Kitchen Shortcuts
Want to make this easier? You’ve got options.
Slow cooker method
Brown the onion lightly if you want a sweeter flavor, then add everything except the spaghetti and cheese to the slow cooker. Break up the beef very well before cooking. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir well before serving.
Make-ahead tip
The chili actually tastes better after a night in the fridge. The spices settle in, and the flavor gets rounder and smoother. So if you’re planning for guests, make the chili one day ahead and cook the spaghetti fresh before serving.
Freezer meal idea
Freeze the chili by itself in meal-size containers. Then all you need later is hot spaghetti and shredded cheddar. Dinner feels almost instant.
Allergy-Friendly and Dietary Modifications
One thing I love about a dish like this is how flexible it can be. Here are several ways to adapt this copycat Cincinnati chili recipe for different needs.
Gluten-free
- Use your favorite gluten-free spaghetti.
- Check the Worcestershire sauce label, since some brands contain malt vinegar or other gluten ingredients.
- Make sure your beef broth and spices are certified gluten-free if needed for sensitivity.
- Skip oyster crackers or use a gluten-free alternative.
Dairy-free
- Replace cheddar with a dairy-free shredded cheese.
- You can also top it with a sprinkle of nutritional yeast for a cheesy note.
- Double-check that your spaghetti and Worcestershire sauce are dairy-free, though most are.
Vegan
- Swap the ground beef for plant-based crumbles, finely chopped mushrooms, lentils, or a mix of walnuts and mushrooms.
- Use vegetable broth instead of beef broth.
- Choose vegan Worcestershire sauce.
- Top with vegan cheddar shreds.
If you use lentils, brown or green lentils hold their shape best. If you want a smoother sauce like the classic version, pulse cooked lentils and mushrooms a little before simmering.
Low-carb
- Serve the chili over spiralized zucchini, spaghetti squash, or steamed cauliflower rice instead of spaghetti.
- Keep the cheddar for richness and flavor.
Paleo-ish adjustment
- Use all-natural ground beef and a clean beef broth.
- Skip Worcestershire if needed or use a paleo-friendly version.
- Serve over spaghetti squash instead of pasta.
- Skip the cheese or use a topping that fits your needs.
Lower sodium
- Use unsalted or low-sodium beef broth.
- Reduce added salt at first, then season to taste at the end.
- Choose low-sodium tomato products if available.
Milder version for kids
- Leave out the hot sauce.
- Use mild cheddar.
- Serve extra cheese on top to soften the spice notes.
How to Serve Cincinnati Chili Like a Pro
If you want the full chili parlor feel, here’s how to do it:
- Serve the chili over spaghetti, not mixed in ahead of time
- Add a very generous amount of finely shredded cheddar
- Offer diced onions and beans on the side for 4-Way and 5-Way options
- Set out oyster crackers and hot sauce
And here’s a fun tip: some fans like to twirl or cut their bites instead of stirring the whole plate together. There’s no wrong way, but trying it the classic way is half the fun.
Approximate Nutrition Per Serving
Based on 6 servings, including spaghetti, chili, and cheese.
- Calories: 690
- Protein: 42g
- Carbohydrates: 36g
- Fat: 39g
- Fiber: 3g
- Sugar: 6g
- Sodium: 980mg
These values are only estimates and can change based on the brands you use.
Common Questions
Is Cincinnati chili supposed to be sweet?
It’s not exactly sweet like dessert, but it does have a gentle sweetness from the spices and tomato. That balance is part of what makes it so unique.
Can I make this ahead?
Yes, and it’s even better the next day. Just store the chili, spaghetti, and cheese separately if possible.
Can I use ground turkey?
You can. The flavor will be lighter, but the spice blend still works well. If you do this, make sure the turkey reaches a safe internal temperature of 165°F.
What’s the difference between a 3-Way, 4-Way, and 5-Way?
- 3-Way: spaghetti, chili, cheese
- 4-Way: adds onions or beans
- 5-Way: adds both onions and beans
Final Thoughts
This copycat Gold Star Chili 3-Way Cincinnati Chili recipe is one of those meals that starts conversations. Maybe someone at the table has never had chili over spaghetti before. Maybe someone grew up with it and lights up at the first bite. Either way, it’s a fun, cozy, memorable dinner.
If you make it, I’d love to hear how it turned out. Did you stick with the classic 3-Way, or did you go full 5-Way with onions and beans? Leave a comment and share your version. And if this recipe brought back a favorite restaurant memory, share it with a friend or save it for later.
Disclaimer
This recipe is a copycat recipe inspired by Gold Star Chili’s 3-Way Cincinnati Chili. It is not the original recipe, and no partnership, endorsement, or special knowledge of the restaurant’s actual recipe is implied. All trademarks and brand names belong to their respective owners.
Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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