This Cincinnati chili is my absolute favorite chili recipe of all time! I ate this all the time as a kid, and I still crave it to this day. It’s loaded with ground beef, beans, and onions cooked in the most unique chili sauce, and served on a pillow of spaghetti. Both savory and sweet, this chili spaghetti recipe is a must for any chili lover!
This Cincinnati chili spaghetti is something I grew up on and one of my Mom’s specialties. If you’ve never tried it, you’re truly in for a treat! It’s a little bit sweet (from sugar and yes, even cocoa powder!), a little bit savory (beef, cheese, beans…the good stuff), and a whole lotta yummy. The Cincinnati-style chili really acts as a hearty spaghetti sauce, and boy is it good! It’s one of my favorite forms of chili, and it always makes me a little nostalgic.
What’s in This Cincinnati Chili Recipe?
- Ground Chuck: My mom’s method for perfectly separated morsels of ground beef involves boiling the beef separately to cook it all the way through. Trust me, it’s worth the extra effort!
- Onion + Garlic: Create a savory base of flavor for the sauce. I also like a little raw onion on top for garnish!
- Tomato Paste: Adds rich umami tomato flavor to the sauce.
- Worcestershire Sauce: Adds a tangy and umami flavor.
- Spices: Cloves, cayenne pepper, chili powder, cinnamon, and allspice create a warm and spicy flavor profile.
- Williams Chicken Chili Seasoning: This seasoning blend contains dehydrated green chili and bell peppers, onion, garlic, and spices. It’s a secret ingredient for my mom’s flavorful chili.
- Williams Original Chili Seasoning: This classic combination of chili peppers, seasonings, and garlic is a recipe staple. There’s just no other seasoning like it! I don’t often recommend specific brands, but this brand is integral to getting that nostalgic taste.
- Sugar: A little bit of granulated sugar balances the flavor of this chili.
- Cocoa Powder: This is another of my mom’s secret ingredients for depth and richness. You can also use a 1-ounce square of unsweetened chocolate. It will melt right in!
- Molasses: Unsulphured molasses creates a beautiful depth of flavor.
- Spaghetti: I know it sounds weird, but I promise there’s no better way to eat this Cincinnati chili than on a big bed of spaghetti.
- Cheese: I like a bit of shredded cheddar cheese on top, but any cheese will do!
- Beans: I am partial to black and red beans, but again, use your favorites. They add a great creaminess to the dish.
- Oyster Crackers: Stay with me on this one– they’re salty, crunchy, and great whole or crushed on top!
Tips for Success
- Boiling ground beef is an easy way to make sure the beef comes out into evenly cooked, small crumbles. I don’t do that for every recipe, but it’s great for this chili recipe.
- Also, onions and garlic for the chili mixture should be sautéd first. Cook them in a skillet with 1 tablespoon of butter or olive oil until fragrant and translucent.
- Always include cinnamon, cocoa, cloves, and allspice even if you choose to not use other ingredients. My mom uses molasses as well as 2 different kinds of Williams chili seasoning to give a rich, full flavor.
How to Store and Reheat
This Cincinnati chili spaghetti is even better the next day. The flavors all have time to mix together for the ultimate combination of savory and sweet. It’s pure heaven. It will keep well for up to 4 days in the fridge or 3 months in the freezer, so I love to make a big batch.
To reheat, let the chili thaw overnight in the refrigerator, then warm in a large pot or in individual bowls in the microwave. I recommend cooking up fresh pasta rather than freezing it with the chili.
5-Star Review
“I have personally had this Cincinnati chili made by Susie (Becky’s mom)! It is wonderful and so full of flavor! I will attempt this recipe someday soon because I’ve been craving it!” -Angela Althide
Cincinnati Chili Recipe
Equipment
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
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3 pounds boiled ground chuck
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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
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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
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Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).
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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
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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
Video
Notes
Nutrition
How to Make Cincinnati Chili Spaghetti Step by Step
Boil the Beef: Boil 3 pounds of ground chuck and drain.
Sauté the Onion: Heat a large Dutch oven with 1 tablespoon of olive oil over medium heat. Sauté 1½ cups of diced onion until translucent, about 5 minutes. Add 1 teaspoon of diced garlic in the last minute of sautéeing.
Add Everything to the Pot: Add the boiled ground beef, 1 quart of water, 6 ounces of tomato paste, 1½ tablespoons of apple cider vinegar, 1 teaspoon of Worcestershire sauce, ¼ teaspoon of ground cloves, ¼ teaspoon of ground cayenne pepper, 1 teaspoon of chili powder, 0.56 ounces (½ envelope) of Williams Chicken Chili Seasoning, 0.5 ounces (½ envelope) of Williams Original Chili Seasoning, 1 tablespoon of granulated sugar dissolved in ¼ cup of hot water, 3 teaspoons of ground cinnamon, 1 teaspoon of ground allspice, 2 tablespoons of unsweetened cocoa powder, and 1 tablespoon of unsulphured molasses, then bring to a boil.
Simmer the Chili: Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much).
Serve the Chili: In the last 15-20 minutes of simmering, cook 1 pound of spaghetti in a large pot of salted water according to the package instructions. Drain. Serve the chili over the spaghetti and top with cheese, beans, diced onion, and oyster crackers (or a combo of your faves).
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