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
Scale
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
