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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!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
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