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Cincinnati Style Chili Over Spaghetti

This Cincinnati style chili over spaghetti is pure comfort in a bowl, rich, sweet, and full of spice, making it a cozy family meal perfect for sharing.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 780
Ingredients Method Notes

Ingredients
  

Chili Base Ingredients
  • 1 can 16 oz tomato sauce
  • 1 can 12 oz tomato paste
  • 1 medium yellow onion, grated
  • 2 tbsp chili powder
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp garlic salt
  • 1/2 tsp ground allspice
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 2 each bay leaves
  • 2 lb ground beef chuck, raw
  • 2 cups water
  • 1 tbsp white wine vinegar
Serving Ingredients
  • 1 lb spaghetti
  • 1 tbsp olive oil, for tossing the cooked spaghetti
  • 1 can 15 oz kidney beans, drained and warmed
  • 1 medium white onion, diced
  • 16 oz sharp Cheddar (2 blocks of 8 oz), finely shredded
  • to taste hot sauce, optional
  • to serve oyster crackers, optional

Method
 

Preparation
  1. In a large Dutch oven or heavy pot, combine the tomato sauce, tomato paste, grated onion, chili powder, cocoa powder, sugar, salt, cinnamon, cumin, garlic salt, allspice, black pepper, cayenne, cloves, bay leaves, and water. Stir well until the mixture looks smooth and even.
Cooking
  1. Add the raw ground beef directly into the sauce. Do not brown it first. Instead, use a wooden spoon to break it up very well as you stir, until there are no large clumps and the beef is evenly suspended in the liquid.
  2. Bring the pot to a gentle boil, then lower the heat to medium-low. Cover and simmer for about 2 hours, stirring every 20 to 30 minutes.
  3. Remove the bay leaves, then stir in the white wine vinegar. Simmer the chili uncovered for 30 more minutes, until it looks thick and glossy. Taste it and adjust the salt if needed.
  4. While the chili finishes, boil the spaghetti in well-salted water according to the package directions until al dente. Drain it well, then toss with the olive oil.
Serving
  1. Divide the spaghetti among 8 bowls and ladle the chili over the top. Customize with shredded Cheddar, diced onion, or kidney beans.
  2. Serve the bowls with hot sauce and oyster crackers on the side.

Notes

This chili is hearty and filling and also reheats well, making it great for make-ahead cooking. Serve with oyster crackers or a salad for a complete meal.