Cincinnati Chili is a distinctive American comfort dish that transforms traditional chili into a flavorful, spiced meat sauce served over spaghetti. Unlike classic chili, it is thinner in texture and seasoned with warm spices such as cinnamon, cumin, and cloves, creating a savory and slightly aromatic flavor. Topped with shredded cheddar cheese, beans, and onions, this hearty meal is both unique and satisfying, making it a favorite for family dinners.
Why You’ll Love This Recipe
Cincinnati Chili stands out because of its rich blend of spices and its unexpected pairing with spaghetti. The slow simmering process allows the flavors to develop deeply, resulting in a comforting and flavorful dish.
You’ll love how simple the ingredients are while still delivering a complex taste. The recipe also allows for customizable toppings, so everyone at the table can build their bowl exactly the way they like it. It’s also perfect for meal prep since the chili tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chili sauce
2 pounds lean ground beef
4 cups water (or 2 cups water and 2 cups beef broth)
6 ounces tomato paste
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
For serving
12 ounces spaghetti noodles
2 cups shredded cheddar cheese
1 cup cooked kidney beans, drained and rinsed
1/2 cup finely diced onion
Directions
In a large pot or Dutch oven, add the ground beef and water. Break the beef apart with a spoon so it forms a fine texture. This step helps create the signature smooth consistency of Cincinnati chili.
Stir in the tomato paste, chopped onion, minced garlic, chili powder, cumin, cinnamon, cocoa powder, allspice, cloves, vinegar, Worcestershire sauce, salt, pepper, and bay leaf.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Reduce the heat to low and let the chili simmer uncovered for about 1 hour to 1 hour and 30 minutes. Stir occasionally until the sauce thickens and the flavors deepen.
While the chili simmers, cook the spaghetti according to the package instructions in salted boiling water. Drain and set aside.
Remove the bay leaf from the chili before serving.
To assemble, place a serving of spaghetti on a plate, ladle the hot chili sauce over the noodles, and top with shredded cheddar cheese.
Add optional toppings such as kidney beans and diced onions for a traditional Cincinnati-style presentation.
One popular way to serve this dish is known as the “three-way,” which includes spaghetti, chili, and shredded cheese. A “four-way” adds either beans or onions, while a “five-way” includes spaghetti, chili, cheese, beans, and onions.
You can also make a lighter version by using ground turkey instead of beef. For a slightly sweeter balance, some cooks add a small amount of brown sugar.
Another variation is to serve the chili over hot dogs instead of spaghetti, creating a classic chili dog inspired by Cincinnati flavors.
Storage/Reheating
Allow the chili to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days.
For longer storage, place the chili in freezer-safe containers and freeze for up to 3 months.
To reheat, warm the chili in a saucepan over medium heat, stirring occasionally until heated through. You may add a small splash of water or broth if the sauce becomes too thick. It can also be reheated in the microwave in short intervals, stirring between each heating cycle.
FAQs
What makes Cincinnati chili different from traditional chili?
Cincinnati chili is thinner and more like a seasoned meat sauce. It also contains warm spices such as cinnamon, cloves, and cocoa, which are not typical in traditional chili.
Why is Cincinnati chili served over spaghetti?
The dish was created by immigrants who combined Mediterranean-style spiced meat sauces with American chili, resulting in the unique pairing with pasta.
Can I make this recipe in advance?
Yes. Cincinnati chili actually tastes better the next day as the spices continue to develop.
What type of cheese is best for topping?
Finely shredded mild cheddar cheese is the traditional and most commonly used topping.
Do I have to add beans and onions?
No. These toppings are optional and depend on personal preference.
Can I make this recipe spicy?
Yes. You can add cayenne pepper or crushed red pepper flakes if you prefer more heat.
Can I use a slow cooker for this recipe?
Yes. After combining the ingredients, cook the chili on low for 6 to 8 hours or on high for about 4 hours.
What pasta works best with Cincinnati chili?
Classic spaghetti is traditionally used, but other long pasta like linguine can also work.
Can I freeze Cincinnati chili?
Yes. The chili freezes well for up to three months when stored in airtight freezer containers.
How do I thicken the chili if it’s too thin?
Allow it to simmer uncovered for longer so excess liquid evaporates and the sauce thickens naturally.
Conclusion
Cincinnati Chili over Spaghetti is a comforting and flavorful dish that brings a unique twist to classic chili. With its warm spices, rich meat sauce, and customizable toppings, it offers a satisfying meal that is both simple to prepare and full of character. Whether you serve it as a traditional three-way, four-way, or five-way, this dish is sure to become a memorable favorite at your dinner table.
Cincinnati Chili is a unique spiced meat sauce served over spaghetti, flavored with warm spices like cinnamon, cocoa, and cumin, then topped with cheddar cheese, beans, and onions for a hearty and comforting meal.
Total Time:1 hour 45 minutes
Yield:6 servings
Ingredients
2 pounds lean ground beef
4 cups water (or 2 cups water and 2 cups beef broth)
6 ounces tomato paste
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
12 ounces spaghetti noodles
2 cups shredded cheddar cheese
1 cup cooked kidney beans, drained and rinsed
1/2 cup finely diced onion
Instructions
In a large pot or Dutch oven, combine the ground beef and water. Break the beef apart with a spoon so it forms a fine texture.
Stir in the tomato paste, chopped onion, minced garlic, chili powder, cumin, cinnamon, cocoa powder, allspice, cloves, apple cider vinegar, Worcestershire sauce, salt, black pepper, and bay leaf.
Bring the mixture to a gentle boil over medium heat while stirring occasionally.
Reduce the heat to low and simmer uncovered for 1 to 1½ hours, stirring occasionally until the sauce thickens and flavors develop.
Meanwhile cook the spaghetti according to package instructions in salted boiling water. Drain and set aside.
Remove the bay leaf from the chili before serving.
Place a portion of spaghetti on a plate and ladle the hot chili sauce over the noodles.
Top with shredded cheddar cheese and add optional toppings such as kidney beans and diced onions.
Serve immediately while hot.
Notes
Cincinnati chili is traditionally served as a “three-way” (spaghetti, chili, and cheese).
A “four-way” adds either onions or beans, while a “five-way” includes spaghetti, chili, cheese, beans, and onions.
Ground turkey can be substituted for beef for a lighter version.
The chili tastes even better the next day as the spices continue to develop.
If the sauce becomes too thick when reheating, add a small splash of water or broth.
