If you’ve ever craved a dish that’s both comforting and bursting with bold, unique flavors, you’re going to love this Easy Cincinnati Chili Spaghetti Recipe. I absolutely love how this classic Ohio specialty blends warm spices with hearty beef and beans, all served over simple spaghetti. When I first tried making Cincinnati chili at home, I struggled a bit with the balance of spices—but don’t worry, this version nails it perfectly and is surprisingly easy to pull together. Stick with me, and I’ll show you all the insider tips to get it just right!
Why You’ll Love This Recipe
- Unique Flavor Combination: Sweet cinnamon, cocoa, and spices create a chili unlike any other.
- Hearty and Filling: With ground chuck, beans, and spaghetti, this meal satisfies big appetites.
- Perfect for Crowd-Pleasing: Everyone in my family goes crazy for this dish at gatherings and weeknight dinners alike.
- Made From Scratch: Using real ingredients and simple steps ensures the best homemade taste you won’t get from canned chili.
Ingredients You’ll Need
Each ingredient in this Easy Cincinnati Chili Spaghetti Recipe plays a key role in balancing flavor and texture. The spices create a warm and slightly sweet profile, while the ground chuck brings rich, beefy depth. I suggest using fresh diced onions and good-quality cocoa powder — they really make a difference!
- Ground chuck: Boiled first to keep the chili tender and reduce grease; click for a quick boiling method I love.
- Olive oil: For sautéing onions and garlic to develop that sweet aroma.
- Diced onions: Fresh and translucent, they add great texture and flavor.
- Garlic: Just a touch, to take the savory notes up a notch.
- Tomato paste: Adds richness and subtle acidity without overpowering.
- Apple cider vinegar: To brighten and balance the chili’s sweetness.
- Worcestershire sauce: A flavor booster that adds umami depth.
- Ground cloves, cayenne pepper, chili powder, cinnamon, and allspice: These spices are the heart of the unique Cincinnati chili taste.
- Williams Chicken and Original Chili Seasonings: Key seasonings if you can find them, otherwise substitute your favorite chili spice blends.
- Granulated sugar dissolved in hot water: Sweetens the sauce just right—don’t skip this step!
- Unsweetened cocoa powder or chocolate square: Adds a mysterious depth and rounds out the spices beautifully.
- Unsulphured molasses: For extra sweetness and complexity.
- Dry spaghetti: The base for your chili, cooked al dente.
- Shredded cheddar cheese: Freshly shredded melts best and adds that creamy, tangy finish.
- Canned black and red beans: Drained and rinsed to keep the chili hearty and healthy.
- Raw diced onion: Adds a crisp bite on top.
- Oyster crackers: A classic crunchy garnish that’s so fun to spoon in.
Variations
I love encouraging home cooks to make this Easy Cincinnati Chili Spaghetti Recipe their own. You might want to lighten it up or ramp up the heat depending on your taste buds. Every time I’ve played around with this recipe, I’ve discovered new favorites!
- Add More Heat: I once stirred in extra cayenne and red pepper flakes for a spicy kick that my husband adored.
- Vegetarian Version: Skip the ground beef and boost beans or add lentils for a meaty texture without meat.
- Swap the Cheese: Pepper jack or a sharp white cheddar can bring a new twist to the classic topping.
- Seasoning Swaps: If you can’t find Williams seasonings, try a blend of cumin, paprika, and a pinch of ginger to mimic the flavor.
How to Make Easy Cincinnati Chili Spaghetti Recipe
Step 1: Boil the Ground Chuck
Start by boiling 3 pounds of ground chuck—yes, boiling! I know it sounds strange, but this step firms the meat and removes excess grease, giving your chili a cleaner flavor and better texture. Just bring a large pot of water to a boil, add the ground chuck in small batches, and cook until browned and cooked through. Drain well before adding to your chili pot.
Step 2: Sauté Aromatics
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Toss in the diced onions and sauté until they’re translucent—about 5 minutes. Add the minced garlic in the last minute to keep it from burning but still get that fragrant kick.
Step 3: Add Chili Ingredients and Simmer
Now, add all your remaining ingredients—tomato paste, vinegar, Worcestershire sauce, the unique blend of cinnamon, cloves, cocoa, molasses, seasonings, and of course the boiled ground beef. Stir everything together and bring to a boil. Once boiling, reduce the heat to low and let it simmer gently for at least 2 hours. This slow simmer lets the spices meld and the chili thicken beautifully. Keep an eye on the consistency and add a splash of water if it looks like it’s getting too thick before time’s up.
Step 4: Cook Spaghetti and Prepare Toppings
In the last 15-20 minutes of simmering, cook your spaghetti in plenty of salted boiling water according to the package directions until al dente. Drain well. While the spaghetti cooks, get your garnishes ready: shred the cheese, dice some fresh onion, and grab those oyster crackers. These little details make the dish come alive.
Step 5: Assemble & Serve
Plate a generous bed of spaghetti, ladle the chili over top, and sprinkle with shredded cheddar cheese, black and red beans, diced raw onions, and oyster crackers for crunch. I love seeing the colorful layers come together—a true feast for the eyes and palate. Grab a fork and dig in!
Pro Tips for Making Easy Cincinnati Chili Spaghetti Recipe
- Don’t Skip Boiling the Ground Beef: This step really helps reduce greasiness and keeps your chili sauce from feeling heavy.
- Low and Slow is Key: I learned that simmering for two full hours builds those deep layers of flavor you want.
- Freshly Shred Your Cheese: Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly on top.
- Add Water Sparingly: Check the chili’s thickness now and then, but don’t add too much water at once—you want a sauce that clings to spaghetti, not pools on your plate.
How to Serve Easy Cincinnati Chili Spaghetti Recipe
Garnishes
For me, the garnishes are what really bring this dish home. I swear by piling on freshly shredded sharp cheddar—it melts perfectly into the chili. I also like a sprinkle of diced raw onion for crunch and a touch of fresh brightness. Of course, no Cincinnati chili is complete without oyster crackers to stir in; they add a nostalgic texture I adore.
Side Dishes
I often serve this chili spaghetti with a simple green salad dressed in tangy vinaigrette, which helps balance the richness. Sometimes I add a side of cornbread or garlic bread for mopping up every last drop. Oh, and a cold beer or iced tea pairs beautifully to round out the meal.
Creative Ways to Present
When I’ve made this recipe for gatherings, I like to present it “ways style”—serving the spaghetti, chili, cheese, beans, onions, and crackers each in separate bowls so everyone can top their plate just how they like. It’s fun, interactive, and feels extra special for friends and family.
Make Ahead and Storage
Storing Leftovers
After a hearty dinner, you’ll likely have leftover chili. I store it in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers are perfect for next-day lunches or quick dinners.
Freezing
I’ve frozen this chili without the spaghetti successfully—freeze in portions in freezer-safe containers or bags for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the chili slowly over low heat, adding a splash of water if it seems too thick. For the spaghetti, I prefer to reheat separately in the microwave or quickly in boiling water to keep it from getting mushy. Then, assemble with fresh cheese and garnishes for that just-made feel.
FAQs
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What makes Cincinnati chili different from regular chili?
Cincinnati chili stands out because it’s not your typical chunky, spicy chili. It’s a smooth meat sauce with a unique blend of warm spices like cinnamon, cloves, cocoa, and allspice, making it slightly sweet and very aromatic. Served over spaghetti with cheese and distinctive toppings, it’s more of a chili-spaghetti hybrid than a stew.
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Can I make this Easy Cincinnati Chili Spaghetti Recipe without Williams seasonings?
Absolutely! Williams seasonings add authentic Cincinnati flavor, but if you can’t find them, you can substitute a homemade mix of chili powder, cumin, paprika, cinnamon, and a pinch of clove or allspice. The key is balancing the warmth and sweetness, so mix and taste as you go.
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Is it okay to use regular ground beef instead of boiling it first?
You can skip boiling, but boiling the ground chuck first helps reduce excess fat and makes the texture of the chili smoother and less greasy. If you choose not to boil, drain the cooked beef thoroughly before adding it to the sauce.
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What’s the best way to serve Cincinnati chili spaghetti for a family gathering?
I love serving it “ways,” which means setting out bowls of spaghetti, chili, cheese, beans, onions, and oyster crackers separately so guests can customize their bowls. It’s fun, interactive, and lets everyone enjoy Cincinnati chili just how they want it.
Final Thoughts
This Easy Cincinnati Chili Spaghetti Recipe holds a special place in my kitchen—it’s a dish that turns busy weeknights into cozy celebrations and brings smiles at any meal. I hope by sharing my tips and the full step-by-step, you feel confident to make this delicious dish your own. Give it a try, invite some friends or family over, and enjoy the wonderful layers of flavor together. Trust me, you’ll be making this again and again!
Print
Easy Cincinnati Chili Spaghetti Recipe
- Prep Time: 10 min
- Cook Time: 120 min
- Total Time: 130 min
- Yield: 8 servings (8 bowls)
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Midwestern
Description
This classic Cincinnati Chili recipe features a rich and unique savory-sweet sauce loaded with ground beef, beans, and aromatic spices served over spaghetti. Topped with cheddar cheese, onions, and oyster crackers, this hearty dish combines comforting textures and bold flavors for an authentic Midwestern experience.
Ingredients
Meat and Base
- 3 pounds boiled ground chuck (drained)
- 1 tablespoon olive oil
- 1½ cups diced onions
- 1 teaspoon diced garlic
Chili Sauce Ingredients
- 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
Serving Ingredients
- 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
- Boil Ground Chuck: Begin by boiling the ground chuck according to your preferred method until fully cooked. Drain off any excess fat to prevent grease in the chili.
- Sauté Onions and Garlic: Heat a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Add the diced onions and sauté until translucent, about 5 minutes. Add the garlic during the last minute of cooking and sauté until fragrant.
- Add Chili Ingredients: To the pot, add the boiled ground beef and all remaining chili sauce ingredients including water, tomato paste, apple cider vinegar, Worcestershire sauce, spices, seasonings, sugar dissolved in hot water, cocoa powder or chocolate, and molasses.
- Simmer Chili: Bring the mixture to a boil, then reduce heat to low. Allow the chili to simmer gently for at least 2 hours, stirring occasionally. Add a little water if the chili thickens too much during simmering to maintain a saucy consistency.
- Cook Spaghetti: In the last 15-20 minutes of the chili simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions. Once cooked, drain well.
- Assemble and Serve: Serve the hot chili spooned over a bed of cooked spaghetti. Top with shredded cheddar cheese, rinsed canned black and red beans, diced raw onions, and oyster crackers. Customize the topping amounts according to your preference for a truly classic Cincinnati experience.
Notes
- This Cincinnati chili spaghetti combines a uniquely sweet and savory meat sauce with beans and onions, creating a signature Midwest chili experience.
- Be sure to simmer the chili slowly to develop depth of flavor, and don’t hesitate to add water if it becomes too thick.
- Step-by-step photos can typically be found below the recipe card for visual guidance.
- Use fresh cheddar cheese and oyster crackers as traditional toppings to enhance authenticity.
Nutrition
- Serving Size: 1 bowl
- Calories: 1065 kcal
- Sugar: 11 g
- Sodium: 1136 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 99 g
- Fiber: 13 g
- Protein: 54 g
- Cholesterol: 149 mg
