Cincinnati-Style Chili Over Spaghetti with Cheddar

Why You’ll Love This Recipe

• Authentic sweet-spiced profile from cocoa, cinnamon, and allspice—classic Cincinnati character.
• Silky, saucy chili designed for spaghetti, not a chunky stew.
• Easy technique: no browning, just a gentle simmer for ultra-fine texture.
• Perfect for “2-way” to “5-way” bowls—customize every serving.

Grocery List

• Produce: 2 yellow onions (1 small for chili, 1 small for topping)
• Dairy: 8 oz mild cheddar (block or pre-shredded, finely shredded)
• Pantry: Lean ground beef, low-sodium beef broth, tomato sauce, tomato paste, Worcestershire, apple cider vinegar, light brown sugar, chili powder, unsweetened cocoa powder, ground cinnamon, allspice, cumin, paprika, ground cloves, cayenne, garlic powder, dried oregano, bay leaves, kosher salt, black pepper, spaghetti, canned kidney beans, oyster crackers (optional)

Full Ingredients

For the Chili

• 2 lb lean ground beef (90% lean)
• 4 cups low-sodium beef broth (or water)
• 1 small yellow onion, grated or minced very finely
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp light brown sugar
• 2 tbsp apple cider vinegar, divided (1 tbsp during simmer, 1 tbsp to finish)
• 2 bay leaves
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Spice Blend

• 3 tbsp chili powder (mild)
• 1 tbsp unsweetened cocoa powder
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp ground cloves
• 1/2 tsp cayenne pepper (optional, to taste)
• 1 tsp garlic powder
• 1 tsp dried oregano

For Serving

• 12 oz spaghetti
• 8 oz mild cheddar, finely shredded (about 2 packed cups)
• 1 small yellow onion, finely diced
• 1 (15 oz) can kidney beans, drained, rinsed, and warmed
• Oyster crackers (optional)

Step-by-Step Instructions

Step 1: Make the ultra-fine beef base

In a large Dutch oven or heavy pot, combine the ground beef, grated onion, and 4 cups cold beef broth. Use a whisk or potato masher to break the beef into very fine crumbles. Starting with cold liquid is key to that signature silky, saucy texture.

Step 2: Bring up to a gentle simmer

Set the pot over medium-high heat and bring just to a simmer. Skim any foam. Stir in the tomato sauce, tomato paste, Worcestershire, brown sugar, 1 tablespoon apple cider vinegar, bay leaves, salt, and pepper. Reduce heat to maintain a bare bubble (about 180–190°F) and do not boil hard.

Step 3: Bloom and add the spices

In a small bowl, mix the chili powder, cocoa, cinnamon, allspice, cumin, paprika, cloves, cayenne (if using), garlic powder, and oregano. Add 2–3 tablespoons of hot liquid from the pot to make a paste and stir it back into the chili. This blooming step deepens the spice flavor without harshness.

Step 4: Slow-simmer to silky

Simmer uncovered for 60–75 minutes, stirring every 10 minutes, until the chili is glossy and slightly thick but still pourable, like a rich sauce. If it gets too thick, add a splash of water; if too thin near the end, simmer a bit longer. Remove bay leaves.

Step 5: Cook spaghetti and warm beans

About 15 minutes before the chili is done, bring 4 quarts of water to a rolling boil. Add 1 tablespoon kosher salt and the spaghetti. Cook until al dente (usually 8–10 minutes), then drain. Warm the kidney beans gently with a splash of water over low heat, just until hot.

Step 6: Finish and serve “your way”

Stir the remaining 1 tablespoon apple cider vinegar into the chili and adjust salt to taste. To serve, place a bed of spaghetti in bowls, ladle on the chili, and top as desired: 2-way (spaghetti + chili), 3-way (+ cheese), 4-way (+ onions or beans), or 5-way (+ onions and beans). Add oyster crackers if you like.

Pro Tips

• Start cold: Whisking beef into cold liquid prevents clumps and creates that classic fine-grained texture.
• Keep it gentle: A bare simmer prevents tough meat and keeps the sauce silky, not greasy.
• Bloom spices: Mixing with hot liquid before adding avoids raw spice notes.
• Shred fine: Finely shredded cheddar melts into a lofty, cloud-like topping.
• Even better tomorrow: The spices meld beautifully overnight; this is a great make-ahead dish.

Variations

• Turkey or plant-based: Swap in lean ground turkey or plant-based crumbles; or use a combo of finely chopped mushrooms and lentils for a similar texture.
• Slow cooker: Combine all chili ingredients (except final vinegar) in the slow cooker and cook on Low for 6–7 hours. Stir in remaining vinegar before serving.
• Spice level: For extra heat, increase cayenne to 1 tsp or add a pinch of crushed red pepper when blooming spices.

Storage & Make-Ahead

Refrigerate chili (without pasta or toppings) in an airtight container for up to 4 days; it tastes even better on day 2. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if needed. Cook spaghetti fresh for best texture. Store toppings separately; dice onions just before serving for maximum crunch.

Nutrition (per serving)

Approximate for 1 portion (spaghetti + 1 cup chili + cheese + beans): 710 calories; 27 g fat; 60 g carbohydrates; 45 g protein; 7 g fiber; 1100 mg sodium. Values will vary based on brands and exact portions.