Print

Easy Cincinnati Chili with Spaghetti Recipe

cincinnati chili with spaghetti - featured image
Print Recipe

This Easy Cincinnati-Style Football Chili with Spaghetti features warm spices, rich beef, and a surprising hint of cinnamon and chocolate, served over spaghetti and topped with shredded cheddar and beans. It’s a unique, comforting, and crowd-pleasing dish perfect for game days or cozy dinners.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder (mild recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon unsweetened cocoa powder
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth (low sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 pound spaghetti (or gluten-free pasta)
  • Shredded sharp cheddar cheese (for serving)
  • Oyster crackers (for serving)
  • Chopped white onion (for serving)
  • Kidney beans, warmed (optional, for serving)

Instructions

  1. Brown the beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté the aromatics: Add the chopped onion to the pot with the beef. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the spices: Add the chili powder, cumin, cinnamon, allspice, smoked paprika, and cayenne (if using). Stir constantly for about 1 minute. Add the cocoa powder and stir for another 15 seconds.
  4. Build the sauce: Stir in the tomato paste and cook for 1 minute. Pour in the tomato sauce, beef broth, apple cider vinegar, and Worcestershire sauce. Add the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally. For deeper flavor, simmer up to 45 minutes to an hour.
  6. Cook the spaghetti: About 10 minutes before the chili is done, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside. Toss with a little olive oil to prevent sticking.
  7. Finish the chili: Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If too thick, add a splash of beef broth. If too thin, let it simmer uncovered for 5-10 minutes.
  8. Assemble the bowls: Place a portion of spaghetti in each bowl. Ladle the chili over the top. Top with shredded cheddar, chopped onion, oyster crackers, and warm kidney beans if using. Serve immediately.

Notes

Don’t skip the cinnamon and cocoa powder—they are essential for the authentic Cincinnati flavor. For best results, brown the beef well and bloom the spices. The chili tastes even better the next day. For a slow cooker version, brown the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Add cooked spaghetti just before serving.

Nutrition

Keywords: Cincinnati chili, spaghetti chili, football chili, game day chili, easy chili recipe, Cincinnati-style chili, chili with spaghetti

Find it online: https://tablemira.com/easy-cincinnati-chili-with-spaghetti-recipe/