Cincinnati Chili Spaghetti

cincinnati chili over spaghetti on plates

4.82 from 16 votes

This Cincinnati chili spaghetti is loaded with ground beef, beans, and onions cooked in the most unique sweet and savory sauce.

Prep Time10

Cook Time2 25

Total Time2 35

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: bowls

Author: Becky Hardin

Equipment

Dutch Oven

Ingredients

For the Chili

3 lbs. boiled ground chuck drained
1 tbsp olive oil
1½ cups onions diced
1 tsp garlic diced
1 qt. water
6 oz. tomato paste
1½ tbsp apple cider vinegar
1 tsp Worcestershire sauce
¼ tsp ground cloves
¼ tsp ground cayenne pepper or crushed red pepper flakes
1 tsp chili powder
0.56 oz. Williams Chicken Chili Seasoning (½ envelope)
0.5 oz. Williams Original Chili Seasoning (½ envelope)
1 tbsp granulated sugar dissolved in ¼ cup of hot water
3 tsp ground cinnamon
1 tsp ground allspice
2 tbsp unsweetened cocoa powder or 1-oz. square of unsweetened chocolate
1 tbsp unsulphured molasses

For Serving

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

Instructions

Place the ground beef in a deep stovetop pan and add enough water to cover completely. Break the meat apart with a wooden spoon until it is in small crumbles, and slowly bring to a boil, stirring often so the meat stays separated. Lower the temperature, cover, and simmer until the meat is brown and cooked through. Drain well.
3 lbs. boiled ground chuck
Heat a large Dutch oven with 1 tbsp of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic in the last minute of sautéeing.
1 tbsp olive oil, 1½ cups onions, 1 tsp garlic
Add all of the remaining chili ingredients (including the boiled beef), then bring to a boil.
1 qt. water, 6 oz. tomato paste, 1½ tbsp apple cider vinegar, 1 tsp Worcestershire sauce, ¼ tsp ground cloves, ¼ tsp ground cayenne pepper, 1 tsp chili powder, 0.56 oz. Williams Chicken Chili Seasoning, 0.5 oz. Williams Original Chili Seasoning, 1 tbsp granulated sugar, 3 tsp ground cinnamon, 1 tsp ground allspice, 2 tbsp unsweetened cocoa powder, 1 tbsp unsulphured molasses
Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).
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 lb. 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 cheddar cheese, 15 oz. black beans, 15 oz. red beans, 1 onion, 9 oz. oyster crackers

Video

Notes

For this recipe, I like the texture I get from boiling the ground beef.
For a unique flavor, use both Williams Chicken Chili Seasoning and Williams Original Chili Seasoning
As a substitute for the prepared seasonings, use 2 tbsp of the following mixture: 1 tbsp chili powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/4 tsp freshly ground black pepper.
The cocoa powder adds a depth of flavor, so don't omit.
Spaghetti is the traditional way this chili is eaten, so don't substitute with something else.
Use your favorite canned beans.
The flavor combination of cinnamon, cocoa, cloves, and allspice gives this chili its unique flavor do don't compromise here.
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition