Cincinnati chili over spaghetti is a thin, deeply spiced meat sauce that tastes nothing like a Texas bowl of red, with cinnamon, allspice, and cocoa leading the flavor. The beef simmers in water and tomato sauce until it breaks down into a fine, saucy texture that clings to every strand of pasta.
It is an unusual method because the beef is never browned first. The meat simmers slowly in liquid, which keeps it tender and soft.
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Why This Cincinnati Chili Over Spaghetti Recipe Works
Cooking the beef in water instead of browning it gives the chili its signature fine, almost velvety texture. Mashing the meat with a fork as it heats keeps the crumbles small.
Warm spices such as cinnamon, allspice, and cloves add a gentle sweetness that balances the tomato sauce. A little cocoa and apple cider vinegar bring depth and a touch of tang.
A long, low simmer lets the sauce reduce until it is saucy but not watery. Stirring now and then prevents sticking and helps the flavors blend.
Ingredients for Cincinnati Chili Over Spaghetti
- 2 pounds ground beef
- 1 large onion, finely diced
- 3 cups water
- One 15 ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 bay leaves
- 12 ounces spaghetti
Ground beef. Regular ground beef works well because the long simmer renders the fat, which you can skim off the top before serving.
Warm spices. Cinnamon, allspice, and cloves are what make this pot taste unlike any other chili, so measure them carefully instead of guessing.
Cocoa powder. A teaspoon deepens the color and adds a savory bitterness, similar to the effect it has in other long simmered sauces.
Apple cider vinegar. A small splash brightens the finished sauce and keeps the sweet spices from feeling heavy.
Spaghetti. Thin spaghetti is the classic base, and it should be cooked until just tender so it holds up under the sauce.
How to Make Cincinnati Chili Over Spaghetti
1. Combine the beef and onion Place the ground beef, diced onion, and water in a large pot and mash the meat with a fork as it warms so it breaks into very fine crumbles.
2. Add the seasonings Stir in the tomato sauce, chili powder, cinnamon, paprika, cocoa, allspice, cumin, cloves, garlic, Worcestershire, vinegar, salt, sugar, and bay leaves until smooth.
3. Bring to a boil Heat the pot over medium high heat until it reaches a boil, stirring often and mashing any large pieces of beef that remain.
4. Simmer low and slow Reduce the heat to low and simmer uncovered for about two hours, stirring every fifteen minutes, until the sauce is thick but still pourable.
5. Skim and adjust Skim the fat from the surface with a spoon, remove the bay leaves, and taste for salt, adding a little water if the sauce reduced too far.
6. Cook the spaghetti Boil the spaghetti in salted water for the time on the package, then drain it and divide it among bowls.
7. Ladle the chili Spoon the hot chili generously over each portion of spaghetti and add your choice of toppings right before serving.
How to Serve Cincinnati Chili Over Spaghetti
Pile the chili over the spaghetti and top each bowl with shredded cheddar, diced onion, or warmed kidney beans, whichever you like. Soft garlic cheese rolls are good for soaking up the sauce, and an Italian house salad cuts through the richness. A side of air fryer broccoli with Parmesan and a basket of soft and buttery homemade rolls finish the meal.
How to Store and Reheat Cincinnati Chili Over Spaghetti
Store the chili separately from the spaghetti in airtight containers in the refrigerator for three to four days. Freeze the sauce alone for up to three months, since cooked pasta turns soft when frozen. Reheat the chili on the stove until it reaches 165 degrees F and boil fresh spaghetti to serve.
Tips and Variations for Cincinnati Chili Over Spaghetti
Mash early. Break up the raw beef while it is still cold in the water, because it is much harder to separate once it starts to cook.
Skim the fat. A thin layer of fat rises as the chili simmers, and lifting it off with a spoon keeps the sauce light.
Cook the beef safely. Ground beef is safe at 160 degrees F, and the long simmer keeps the pot far above that temperature.
Layer the toppings. Add cheese, onion, or beans on top of the sauce so the heat of the chili melts the cheese gently.
Make it ahead. The spices blend even more after a night in the refrigerator, so the chili tastes rounder the next day.
Swap the beef. Ground turkey works if you cook it to 165 degrees F, though the sauce will taste a little lighter.
Flag the allergens. Spaghetti contains wheat and cheese contains milk, so label the toppings and pasta for guests.
Check trusted guidance. The University of Minnesota Extension guide to storing leftovers offers general advice on cooling and reheating leftovers safely.
Frequently Asked Questions About Cincinnati Chili Over Spaghetti
Why is Cincinnati Chili Over Spaghetti not browned first?
The beef simmers raw in liquid so it stays fine and tender rather than forming firm crumbles, which is the traditional texture.
Can I freeze Cincinnati Chili Over Spaghetti?
Freeze the sauce alone for up to three months and cook fresh spaghetti when you reheat it.
How thick should Cincinnati Chili Over Spaghetti be?
It should be saucy and pourable, not as thick as a stew, so it coats the pasta without turning dry.
Can I skip the cloves?
Yes, the chili still tastes good without them, though the cloves add a warm background note.
What toppings go on this chili?
Shredded cheddar, diced onion, and warmed kidney beans are the usual choices.
Cincinnati Chili Over Spaghetti
Equipment
- Large heavy pot
- Fork for mashing
- Measuring spoons
Ingredients
Main Ingredients
- 2 lb ground beef
- 1 large onion finely diced
- 3 cup water
- 15 oz tomato sauce one can
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp unsweetened cocoa powder
- ½ tsp ground allspice
- ½ tsp ground cumin
- ¼ tsp ground cloves
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 2 bay leaves
- 12 oz spaghetti dry
Instructions
Cooking
- Combine. Mash the beef into the water with the onion in a pot until it forms fine crumbles, then stir in the tomato sauce and all seasonings.
- Boil. Bring the pot to a boil over medium high heat, then reduce the heat to low.
- Simmer. Simmer uncovered for 2 hours, stirring every 15 minutes, until thick and saucy, then skim the fat and remove the bay leaves.
- Cook the pasta. Boil the spaghetti for 10 to 12 minutes until tender and drain well.
- Serve. Spoon the chili over the spaghetti and add toppings right before serving.
