Description

Cincinnati Chili is a rich and uniquely spiced chili recipe served over spaghetti and topped with cheddar cheese, onions, and beans. Made with warm spices like cinnamon and cocoa, this classic comfort food is a beloved regional favorite packed with bold flavor.

Ingredients

2 pounds ground beef
4 cups beef broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
12 ounces spaghetti
1 can (15 ounces) kidney beans, warmed
2 cups shredded cheddar cheese

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Instructions

In a large pot, combine ground beef and beef broth over medium heat. Break the beef apart until finely crumbled.
Add onion and garlic. Cook until softened.
Stir in tomato sauce, tomato paste, apple cider vinegar, and Worcestershire sauce.
Add chili powder, cumin, cinnamon, cocoa powder, allspice, cayenne pepper, salt, and black pepper.
Bring to a gentle boil, then reduce heat and simmer uncovered for 1 to 1½ hours, stirring occasionally, until thickened.
Meanwhile, cook spaghetti according to package directions. Drain and set aside.
Warm kidney beans if using.
To serve, place spaghetti on plates and top with chili sauce.
Add shredded cheddar cheese and optional toppings like onions or beans.
Serve hot.

Notes

For the most authentic texture, break the beef into very fine crumbles while cooking. Cincinnati Chili tastes even better the next day after the flavors have blended. Traditional serving styles include “three-way” with spaghetti, chili, and cheese or “five-way” with onions and beans added.