This Cincinnati chili is my absolute favorite chili recipe of all time! I ate this all the time as a kid, and I still crave it to this day. It’s loaded with ground beef, beans, and onions cooked in the most unique chili sauce, and served on a pillow of spaghetti. Both savory and sweet, this chili spaghetti recipe is a must for any chili lover!

cincinnati chili over spaghetti on plates

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This Cincinnati chili spaghetti is something I grew up on and one of my Mom’s specialties. If you’ve never tried it, you’re truly in for a treat! It’s a little bit sweet (from sugar and yes, even cocoa powder!), a little bit savory (beef, cheese, beans…the good stuff), and a whole lotta yummy. The Cincinnati-style chili really acts as a hearty spaghetti sauce, and boy is it good! It’s one of my favorite forms of chili, and it always makes me a little nostalgic.

What’s in This Cincinnati Chili Recipe?

  • Ground Chuck: My mom’s method for perfectly separated morsels of ground beef involves boiling the beef separately to cook it all the way through. Trust me, it’s worth the extra effort!
  • Onion + Garlic: Create a savory base of flavor for the sauce. I also like a little raw onion on top for garnish!
  • Tomato Paste: Adds rich umami tomato flavor to the sauce.
  • Worcestershire Sauce: Adds a tangy and umami flavor.
  • Spices: Cloves, cayenne pepper, chili powder, cinnamon, and allspice create a warm and spicy flavor profile.
  • Williams Chicken Chili Seasoning: This seasoning blend contains dehydrated green chili and bell peppers, onion, garlic, and spices. It’s a secret ingredient for my mom’s flavorful chili.
  • Williams Original Chili Seasoning: This classic combination of chili peppers, seasonings, and garlic is a recipe staple. There’s just no other seasoning like it! I don’t often recommend specific brands, but this brand is integral to getting that nostalgic taste.
  • Sugar: A little bit of granulated sugar balances the flavor of this chili.
  • Cocoa Powder: This is another of my mom’s secret ingredients for depth and richness. You can also use a 1-ounce square of unsweetened chocolate. It will melt right in!
  • Molasses: Unsulphured molasses creates a beautiful depth of flavor.
  • Spaghetti: I know it sounds weird, but I promise there’s no better way to eat this Cincinnati chili than on a big bed of spaghetti.
  • Cheese: I like a bit of shredded cheddar cheese on top, but any cheese will do!
  • Beans: I am partial to black and red beans, but again, use your favorites. They add a great creaminess to the dish.
  • Oyster Crackers: Stay with me on this one– they’re salty, crunchy, and great whole or crushed on top!
cincinnati chili over spaghetti on plates
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Tips for Success

  • Boiling ground beef is an easy way to make sure the beef comes out into evenly cooked, small crumbles. I don’t do that for every recipe, but it’s great for this chili recipe.
  • Also, onions and garlic for the chili mixture should be sautéd first. Cook them in a skillet with 1 tablespoon of butter or olive oil until fragrant and translucent.
  • Always include cinnamon, cocoa, cloves, and allspice even if you choose to not use other ingredients. My mom uses molasses as well as 2 different kinds of Williams chili seasoning to give a rich, full flavor.

How to Store and Reheat

This Cincinnati chili spaghetti is even better the next day. The flavors all have time to mix together for the ultimate combination of savory and sweet. It’s pure heaven. It will keep well for up to 4 days in the fridge or 3 months in the freezer, so I love to make a big batch.

To reheat, let the chili thaw overnight in the refrigerator, then warm in a large pot or in individual bowls in the microwave. I recommend cooking up fresh pasta rather than freezing it with the chili.

cincinnati chili over spaghetti on plates

5-Star Review

“I have personally had this Cincinnati chili made by Susie (Becky’s mom)! It is wonderful and so full of flavor! I will attempt this recipe someday soon because I’ve been craving it!” -Angela Althide

Recipe Card

Cincinnati Chili Recipe

4.82 from 16 votes
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 8 bowls
Author: Becky Hardin
cincinnati chili over spaghetti on plates
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.
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Equipment

Ingredients 

For the Chili

  • 3 pounds boiled ground chuck drained (click for recipe!)
  • 1 tablespoon olive oil
  • cups diced onions
  • 1 teaspoon diced garlic
  • 1 quart water
  • 6 ounces tomato paste
  • 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 

  • 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

Becky’s Tips

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.
Serving: 1bowlCalories: 1065kcalCarbohydrates: 99gProtein: 54gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 149mgSodium: 1136mgPotassium: 1401mgFiber: 13gSugar: 11gVitamin A: 2565IUVitamin C: 10mgCalcium: 331mgIron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Cincinnati Chili Spaghetti Step by Step

Boil the Beef: Boil 3 pounds of ground chuck and drain.

Cook ground beef with a wooden spoon.

Sauté the Onion: Heat a large Dutch oven with 1 tablespoon of olive oil over medium heat. Sauté 1½ cups of diced onion until translucent, about 5 minutes. Add 1 teaspoon of diced garlic in the last minute of sautéeing.

onion and garlic cooking in a stainless skillet.

Add Everything to the Pot: Add the boiled ground beef, 1 quart of water, 6 ounces of tomato paste, 1½ tablespoons of apple cider vinegar, 1 teaspoon of Worcestershire sauce, ¼ teaspoon of ground cloves, ¼ teaspoon of ground cayenne pepper, 1 teaspoon of chili powder, 0.56 ounces (½ envelope) of Williams Chicken Chili Seasoning, 0.5 ounces (½ envelope) of Williams Original Chili Seasoning, 1 tablespoon of granulated sugar dissolved in ¼ cup of hot water, 3 teaspoons of ground cinnamon, 1 teaspoon of ground allspice, 2 tablespoons of unsweetened cocoa powder, and 1 tablespoon of unsulphured molasses, then bring to a boil.

cincinnati chili ingredients in a pot.

Simmer the Chili: 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.

Serve the Chili: In the last 15-20 minutes of simmering, cook 1 pound of spaghetti in a large pot of salted water according to the package instructions. Drain. Serve the chili over the spaghetti and top with cheese, beans, diced onion, and oyster crackers (or a combo of your faves).

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!

More Chili Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.82 from 16 votes (13 ratings without comment)
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11 Comments
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Laura
Laura
December 24, 2022 11:04 am

This sounds amazing! I wasn’t raised on skyline chili but I’ve been a fan from the get go. This recipe seems really involved. I don’t think I will ever boil hamburger for one. (I don’t care if it’s a little more chunky) but I’m also really stuck on the chili seasoning. For one, I don’t have a favorite since I never use it. It seems to have the usual seasoning. (I looked at your recipe). Things like cumin, chili powder, garlic and such. Can you help a girl out by giving me an idea of how much I would need of each spice? I know it’s a lot to ask. 🙈

Samantha Marceau
January 2, 2023 9:40 am
Reply to  Laura

We would start by making chili seasoning using these ratios: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper. Use about 2 tablespoons of this mixture in place of the seasoning packets!

Angela Althide
Angela Althide
December 28, 2018 11:19 pm

I have personally had this Cincinnati chili made by Susie! It is wonderful and so full of flavor! I will attempt this recipe someday soon because I’ve been craving it! Susie, coming to KV anytime soon.5 stars

Joyce Hannes
Joyce Hannes
September 17, 2016 2:55 pm

How do you boil ground beef ????

Sandra
Sandra
July 23, 2024 3:34 pm
Reply to  Joyce Hannes

Just put it in a pan, add water, bring to a boil, breaking up the hamburger into as small pieces as you like5 stars

Donna Pieron
Donna Pieron
January 24, 2015 2:51 pm

What is Williams seasoning? Never heard of it. We are in the Northeast part of the country so is there another similar item that can be substituted?

livinlifasnamaw
livinlifasnamaw
May 30, 2014 2:08 am

That Cincinnati Chili looks like it is to die for. I’m going to have to try this on the next cool evening. Heck who cares if it is cool. Maybe before that.5 stars

becky gall hardin
becky gall hardin
May 30, 2014 11:20 am

Ha!! I agree…it doesn’t have to be cool outside for me to love this one. Thanks for saying hi!