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cincinnati chili over spaghetti on plates
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4.82 from 16 votes

Cincinnati Chili Recipe

This Cincinnati chili spaghetti is loaded with ground beef, beans, and onions cooked in the most unique sweet and savory sauce!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 8 bowls
Author: Becky Hardin

Equipment

  • Dutch Oven

Ingredients

For the Chili

  • 3 pounds boiled ground chuck drained (click for recipe!)
  • 1 tablespoon olive oil
  • 1½ cups diced onions
  • 1 teaspoon diced garlic
  • 1 quart water
  • 6 ounces tomato paste
  • 1½ tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cayenne pepper or crushed red pepper flakes
  • 1 teaspoon chili powder
  • 0.56 ounces Williams Chicken Chili Seasoning (½ envelope)
  • 0.5 ounces Williams Original Chili Seasoning (½ envelope)
  • 1 Tablespoon granulated sugar dissolved in ¼ cup of hot water
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 2 tablespoons unsweetened cocoa powder or a 1-oz. square of unsweetened chocolate
  • 1 tablespoon unsulphured molasses

For Serving

  • 1 pound dry spaghetti (1 package)
  • 2-4 cups freshly shredded cheddar cheese
  • 15 ounces canned black beans drained and rinsed (1 can)
  • 15 ounces canned red beans drained and rinsed (1 can)
  • 1 onion diced, raw
  • 9 ounces oyster crackers (1 package)

Instructions

  • Boil the ground chuck (click for recipe!)
    3 pounds boiled ground chuck
    Cook ground beef with a wooden spoon.
  • Heat a large Dutch oven with 1 tablespoon of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic in the last minute of sautéeing.
    1 tablespoon olive oil, 1½ cups diced onions, 1 teaspoon diced garlic
    onion and garlic cooking in a stainless skillet.
  • Add all of the remaining chili ingredients (including the boiled beef), then bring to a boil.
    1 quart water, 6 ounces tomato paste, 1½ tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon ground cloves, ¼ teaspoon ground cayenne pepper, 1 teaspoon chili powder, 0.56 ounces Williams Chicken Chili Seasoning, 0.5 ounces Williams Original Chili Seasoning, 1 Tablespoon granulated sugar, 3 teaspoons ground cinnamon, 1 teaspoon ground allspice, 2 tablespoons unsweetened cocoa powder, 1 tablespoon unsulphured molasses
    cincinnati chili ingredients in a pot.
  • Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).
    thickened cincinnati chili in a pot.
  • In the last 15-20 minutes of simmering, cook the spaghetti in a large pot of salted water according to the package instructions. Drain.
    1 pound dry spaghetti
  • Serve the chili over the spaghetti and top with cheese, beans, onion and crackers (or a combo of your faves).
    2-4 cups freshly shredded cheddar cheese, 15 ounces canned black beans, 15 ounces canned red beans, 1 onion, 9 ounces oyster crackers
    Cincinnati Chili is a delicious and unique Mediterranean Style Chili atop spaghetti noodles. This Cincinnati Chili Recipe is both savory and sweet in all the right ways. This Cincinnati Style Chili is a must make for any Chili lover!

Video

Notes

Storage: Store leftover Cincinnati chili spaghetti in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 1065kcal | Carbohydrates: 99g | Protein: 54g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 1136mg | Potassium: 1401mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2565IU | Vitamin C: 10mg | Calcium: 331mg | Iron: 10mg