Cincinnati Chili with Lamb

Cook Time

60 mins

Cooking Method






Prep Time

10 mins




½ tsp allspice

2 tbsp Apple Cider Vinegar

3 cups Beef Broth

1 - 15 oz. cans kidney beans, rinsed and drained

¼ tsp Cayenne Pepper

Cheddar Cheese, Shredded

¼ cup Chili Powder

1 tsp cinnamon

1 tsp Cumin

1 tsp Garlic Powder

¼ tsp ground cloves

1 lb ground lamb

1 tbsp Louisiana Grills Chop House Steak Seasoning

2 tbsp Olive Oil

1 large Onion, Diced

Oyster Crackers, saltines, etc

1 tsp Pepper

1 tsp Red Pepper Flakes

1 tsp Salt

1 lb. spaghetti

10 oz Tomato Paste

2 tbsp Worcestershire

Cooking Instructions

A new take on the classic from the Buckeye state, this aromatic Cincinnati Chili with Lamb is cooked on the grill to infuse a delicious smokiness.

What is Cincinnati Chili

Authentic Cincinnati chili is a rich and meaty chili filled with warm, Mediterranean spices and served over a bed of spaghetti. We elevated our version with ground lamb to complement the aromatic blend of cinnamon, allspice and clove. Serve topped with the traditional cheddar cheese and oyster crackers for a hearty meal the whole family will love.

Smoking Chili

Smoking Chili on a grill gives it a wonderfully robust and rustic wood fired flavor. If you would like to add that flavor to this recipe, simply set your grill for 250°F and pre smoke your lamb until it reaches 120°F internal temperature. The smoky flavor from the lamb will infuse with the chili sauce as it cooks later on.

Note: It is recommended to use Wisconsin Hickory Hardwood Pellets with this recipe.

This recipe uses Chop House Steak Seasoning.

  1. Heat olive oil in a medium Dutch oven over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add lamb and cook until browned, breaking into pieces, about 15 minutes.
  2. Add chili powder, red pepper flakes, cinnamon, cumin, pepper, salt, garlic powder, allspice, ground cloves, cayenne pepper, Chop House Seasoning, apple cider vinegar, tomato paste, Worcestershire, kidney beans, and the 3 cups beef broth.
  3. Fire up your Louisiana Grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat. Preheat with lid closed for 10-15 minutes.
  4. Cover the Dutch oven and transfer to the grill. Cook for 1 hour until the mixture is thick and bubbling. Add remaining ½ cup of beef stock to thin out mixture if needed and stir until combined.
  5. While the chili cooks, bring a large pot of water to a boil. Add spaghetti and cook 8-10 minutes or until al dente. Strain transfer to a large serving bowl.
  6. Spoon chili over spaghetti and top with kidney beans, shredded cheese, and oyster crackers. Enjoy!

Special Tools

  • Dutch Oven
  • Large stock pot
  • Slotted spoon
  • Tongs


For a gluten free option, use jasmine rice in place of the spaghetti noodles.

Diet Info

  • Flexible Dieting