Cincinnati Chili Spaghetti Recipe

If you’re craving a dish that’s bursting with rich, warm spices and a comforting embrace of cheesy spaghetti, you’re going to love this Cincinnati Chili Spaghetti Recipe. It’s one of those dishes that feels like a hug on a plate—a little sweet, a little spicy, and absolutely packed with flavor. When I first tried this recipe, I was blown away by how different it was from your typical chili, and over time, it’s become a beloved family classic that I’m excited to share with you today.

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Ingredients You’ll Need

I’m going to walk you through why the ingredients in this Cincinnati Chili Spaghetti Recipe work so well together. You’ll notice a mix of classic and unexpected seasonings that bring out a rich, sweet-savory balance. Oh, and the ground chuck is key for juicy meatiness—don’t skip that step.

• Ground Chuck: Boiling the beef before seasoning it makes it tender and extra juicy, which is my secret to a perfect chili base.
• Olive Oil: Just enough to gently soften your onions without frying them crisp—helps build flavor layers.
• Onions: Diced onions add natural sweetness and depth when sautéed slowly.
• Garlic: Use fresh minced garlic for the best aroma and subtle kick.
• Water: Acts as your simmer base and thins the chili to a perfect consistency.
• Tomato Paste: Brings that rich tomato flavor without overpowering the spices.
• Apple Cider Vinegar: Adds a tangy brightness that balances the sweetness and richness.
• Worcestershire Sauce: Gives an umami depth that really rounds out the meat flavors.
• Ground Cloves & Cayenne Pepper: Just a touch for warming spice, don’t worry—it’s milder than it sounds!
• Chili Powder: Classic chili flavor without too much heat, perfect for all palates.
• Williams Chicken & Original Chili Seasonings: These are special blends that replicate that authentic Cincinnati chili taste.
• Granulated Sugar: Dissolved in hot water to subtly sweeten and harmonize the chili’s flavors.
• Ground Cinnamon: The secret star that adds warm depth and a slight sweetness.
• Ground Allspice: Complements the cinnamon for a true spice-layered experience.
• Unsweetened Cocoa Powder: Brings a rich earthiness that balances the chili’s acidity.
• Unsulphured Molasses: Adds a touch of deep molasses flavor and complexity.
• Dry Spaghetti: Your chili’s cozy base—cook until al dente for the best texture.
• Cheddar Cheese: Freshly shredded is key here, melting perfectly into the chili.
• Canned Black Beans & Red Beans: These add hearty, nutritious texture with minimal effort.
• Raw Onion (for topping): Dice finely for a fresh crunch on top.
• Oyster Crackers: The classic topping for that iconic Cincinnati chili crunch.

Variations

One of the things I love about this Cincinnati Chili Spaghetti Recipe is how adaptable it is. Whether you want to play with the spice level or add your own twist for dietary needs, this chili welcomes it all.

• Make it Vegetarian: Try swapping the ground chuck with textured vegetable protein or lentils for a meatless version that still satisfies.
• Spice it Up: If you like a little more heat, add extra cayenne or a splash of hot sauce—I’ve done this for game nights and it’s a hit!
• Cheese Swap: While cheddar is classic, I’ve also loved this with a sharp provolone or even pepper jack for a little kick.
• Beans Variety: Feel free to toss in kidney beans or pinto beans; I usually mix things up depending on what’s in my pantry.

How to Make Cincinnati Chili Spaghetti Recipe

Step 1: Boil the Ground Beef to Tender Perfection

This step is the game-changer. Before seasoning your beef, boil the ground chuck in water to drain out impurities and excess fat. It might sound odd at first (I was skeptical too), but I promise it makes your chili extra tender and less greasy—just like the authentic Cincinnati chili experts do!

Step 2: Sauté Aromatics and Build Your Base

Heat olive oil in a large Dutch oven over medium heat. Toss in your diced onions and cook slowly until they become translucent and soft—it takes about 5 minutes. Adding garlic at the last minute prevents burning but lets it release its fragrant aroma. This stage is where your chili’s soul starts to form.

Step 3: Combine and Simmer Your Chili

Dump in the boiled ground beef along with all the remaining ingredients, from tomato paste to molasses. Bring it to a gentle boil before turning down the heat low. Then, let it simmer uncovered for at least 2 hours, stirring every so often. Don’t forget to add a splash of water if it starts thickening too fast—you want a saucy consistency that clings beautifully to your noodles.

Step 4: Cook the Spaghetti

About 15-20 minutes before your chili is done, boil a big pot of salted water and cook the spaghetti according to package instructions until al dente. Drain well and get ready to assemble your masterpiece.

Step 5: Assemble and Serve

Plate the spaghetti first, then ladle a generous amount of chili over the top. Sprinkle with shredded cheddar cheese while it’s hot enough to melt, then add beans, diced raw onion, and finish with a handful of oyster crackers. I love how the crackers add a fun crunchy contrast right before you dig in!

How to Serve Cincinnati Chili Spaghetti Recipe

Garnishes

I’m a huge fan of the classic garnishes here—sharp cheddar cheese melts into the chili, and diced raw onion adds a fresh, crisp bite. Oyster crackers sprinkled on top provide that signature crunch that just makes the dish feel complete. Personally, I also sometimes add a dollop of sour cream if I want it extra creamy.

Side Dishes

Pair this with a simple green salad or some roasted vegetables to keep things balanced. I often serve it alongside cornbread or a crusty bread to scoop up every delicious drop. It reminds me of cozy family dinners where everyone’s licking their plates clean.

Creative Ways to Present

For game day or special gatherings, try serving the chili spaghetti in shallow bowls layered with toppings arranged neatly—beans on one side, cheese piled high, onions just so—letting your guests build their own bites. I once made mini chili cheese spaghetti cups using muffin tins, which was a fun finger-food twist that disappeared fast!

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftover chili and spaghetti into separate airtight containers. Keeping them separate prevents sogginess so your spaghetti won’t turn mushy when reheated. Stored like this, leftovers last safely in the fridge for up to 4 days.

Freezing

You can freeze Cincinnati chili (without spaghetti) in portions for up to 3 months. Spoon the cooled chili into freezer bags, flatten for quick thawing, and be sure to leave some space for expansion. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat chili gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if it’s too thick. For spaghetti, I prefer reheating it in a microwave with a sprinkle of water covered loosely with a damp paper towel to keep it from drying out.

FAQs

Final Thoughts

This Cincinnati Chili Spaghetti Recipe is one I keep coming back to because it delivers that perfect balance of cozy, flavorful comfort food that everyone loves. I hope you enjoy the process of making it as much as I do—that simmering aroma alone will fill your kitchen with warmth and anticipation. Give it a try soon; your family and friends will be asking for seconds, trust me!

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