This Cincinnati chili spaghetti is something I grew up on and one of my Mom’s specialties. If you’ve never tried it, you’re truly in for a treat! It’s a little bit sweet (from sugar and yes, even cocoa powder!), a little bit savory (beef, cheese, beans…the good stuff), and a whole lotta yummy. The Cincinnati-style chili really acts as a hearty spaghetti sauce, and boy is it good! It’s one of my favorite forms of chili, and it always makes me a little nostalgic.
How to Make Cincinnati Chili Spaghetti Step by Step
Boil the Beef: Boil 3 pounds of ground chuck and drain. To reheat, let the chili thaw overnight in the refrigerator, then warm in a large pot or in individual bowls in the microwave. I recommend cooking up fresh pasta rather than freezing it with the chili. Sauté the Onion: Heat a large Dutch oven with 1 tablespoon of olive oil over medium heat. Sauté 1½ cups of diced onion until translucent, about 5 minutes. Add 1 teaspoon of diced garlic in the last minute of sautéeing. Add Everything to the Pot: Add the boiled ground beef, 1 quart of water, 6 ounces of tomato paste, 1½ tablespoons of apple cider vinegar, 1 teaspoon of Worcestershire sauce, ¼ teaspoon of ground cloves, ¼ teaspoon of ground cayenne pepper, 1 teaspoon of chili powder, 0.56 ounces (½ envelope) of Williams Chicken Chili Seasoning, 0.5 ounces (½ envelope) of Williams Original Chili Seasoning, 1 tablespoon of granulated sugar dissolved in ¼ cup of hot water, 3 teaspoons of ground cinnamon, 1 teaspoon of ground allspice, 2 tablespoons of unsweetened cocoa powder, and 1 tablespoon of unsulphured molasses, then bring to a boil. Simmer the Chili: Reduce the heat to low and simmer for at least 2 hours (add a little water if it starts to thicken too much). Serve the Chili: In the last 15-20 minutes of simmering, cook 1 pound of spaghetti in a large pot of salted water according to the package instructions. Drain. Serve the chili over the spaghetti and top with cheese, beans, diced onion, and oyster crackers (or a combo of your faves).
