If you’re craving a dish that’s full of bold, unique flavors and truly comforting, you’re absolutely going to adore this Cincinnati Chili Spaghetti Recipe. I first stumbled upon this delight while visiting the Midwest, and I have to say, it quickly became a family favorite. It’s not your typical chili—this one has a sweet and savory kick with warm spices that dance on your tongue. Once you try this, you’ll find yourself reaching for that extra cheese and crackers every time!

❤️

Why You’ll Love This Recipe

Authentic Flavor Explosion: The blend of cinnamon, cocoa, and warm spices makes it unlike any chili you’ve tasted before.
Hearty and Filling: Packed with ground beef, beans, and spaghetti—you’ll never leave the table hungry.
Perfect for Gatherings: This recipe easily feeds a crowd, making it a go-to for family dinners or game days.
Customizable Toppings: You can tailor the toppings to suit your taste, from crunchy oyster crackers to fresh diced onions and loads of cheddar cheese.

The image shows a white plate with three main layers. The bottom layer is a pile of light brown spaghetti noodles arranged in a loose small mound. On top of the noodles, there is a thick layer of dark reddish-brown chili with visible kidney beans and a chunky texture. To one side of the noodles and chili, there is a small group of round, pale beige crunchy chips neatly placed. The noodles and chips sit on a white marbled surface with a soft grey cloth draped around the plate. In the corner of the photo, part of another similar plate with the same food is visible. Photo taken with an iphone --ar 2:3 --v 7 - Cincinnati Chili Spaghetti, Cincinnati Chili, Cincinnati Chili Spaghetti recipe, Midwest chili dish, Cincinnati-inspired pasta

Ingredients You’ll Need

Each ingredient in this Cincinnati Chili Spaghetti Recipe plays a crucial role in building the complex and cozy flavors. From the savory ground chuck to the unique chili seasoning blends, these ingredients work beautifully together. When shopping, look for good-quality beef and fresh spices to ensure the best taste.

Flat lay of a small mound of fresh raw ground chuck meat shaped naturally, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with diced white onions, a small white ceramic bowl with minced garlic cloves, a small white ceramic bowl of rich red tomato paste, a small white ceramic bowl of pale golden apple cider vinegar, a small white ceramic bowl with dark Worcestershire sauce, a small white ceramic bowl each holding tiny piles of ground cloves, ground cayenne pepper, chili powder, ground cinnamon, and ground allspice arranged symmetrically, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of unsweetened cocoa powder, a small piece of unsulphured molasses block, a neat bundle of uncooked dry spaghetti pasta, a small white ceramic bowl filled with freshly shredded bright orange cheddar cheese, a small white ceramic bowl with rinsed black beans, a small white ceramic bowl with rinsed red kidney beans, a whole uncracked brown onion, and a small white ceramic bowl full of oyster crackers, all carefully balanced and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cincinnati Chili Spaghetti, Cincinnati Chili, Cincinnati Chili Spaghetti recipe, Midwest chili dish, Cincinnati-inspired pasta

Ground chuck: I like to use 80/20 for a good balance of flavor and fat—plus, boiling it first helps drain excess grease.
Olive oil: A splash for sautéing onions adds subtle richness without overpowering the chili.
Diced onions: They soften into sweetness and build the base flavor.
Diced garlic: Fresh garlic is key for that punch of aroma.
Tomato paste: Adds depth and a slightly tangy richness to the sauce.
Apple cider vinegar: This gives a bright note that balances the sweetness.
Worcestershire sauce: Brings that umami boost that you can almost taste.
Ground cloves and cayenne pepper: These spices introduce warmth and a mild kick.
Chili powder: The chili’s name says it all—it’s the heart of the seasoning.
Williams Chicken and Original Chili Seasoning: These packets bring traditional Cincinnati chili flavor—if you can’t find them, a substitute blend works, but I love the authentic touch.
Granulated sugar: Dissolved in hot water to blend nicely, it sweetens the chili subtly.
Ground cinnamon and allspice: These cozy spices give the dish that unmistakable “Cincy chili” warmth.
Unsweetened cocoa powder (or unsweetened chocolate): A total game-changer that adds richness and a slight earthiness.
Unsulphured molasses: Punches up the sweet, deep notes.
Dry spaghetti: Traditionally served underneath the chili—don’t skip it!
Cheddar cheese: Freshly shredded is best for melting evenly on top.
Black beans and red beans: Rinsed and drained for added texture and heartiness.
Raw diced onion: For a crunchy, fresh contrast.
Oyster crackers: A classic topping that adds crunch and a bit of saltiness.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Cincinnati Chili Spaghetti Recipe is pretty versatile, and over time, I’ve had fun experimenting with it. Feel free to tweak the toppings and customize heat levels to make it your own comfort food classic.

Vegetarian Variation: I’ve swapped the beef for a mix of lentils and mushrooms before, and it still satisfies that chili craving beautifully.
Spice Level Adjustments: Add more cayenne or crushed red pepper flakes if you like it fiery, or cut back for a milder family-friendly meal.
Cheese Toppings: Try mixing cheddar with Monterey Jack for a creamier melt — my family loves mixing it up!
Beans Choice: I sometimes add kidney beans instead of black or red beans depending on what’s in my pantry.

How to Make Cincinnati Chili Spaghetti Recipe

Step 1: Boil Your Ground Chuck

Start by boiling the ground chuck in a large pot to drain off excess fat and impurities. This step really helps make the chili less greasy and gives you a more tender beef texture. When I first skipped this step, the end result felt too heavy, so give it a go—you’ll notice the difference!

Step 2: Sauté the Aromatics

Heat olive oil in a large Dutch oven over medium heat. Add the diced onions and cook them gently until translucent, about 5 minutes. In the last minute, toss in the garlic to keep its flavor fresh and vibrant without burning. This little attention to timing adds layers of flavor you don’t want to miss.

Step 3: Build the Chili Base

Now, add in the boiled ground beef along with all the other chili ingredients: tomato paste, apple cider vinegar, Worcestershire, spices, seasonings, sugar dissolved in hot water, cocoa powder, molasses, and water. Give everything a good stir and bring the mixture to a boil on medium-high heat.

Step 4: Simmer for Flavor

Reduce the heat to low, cover the pot, and let your chili simmer for at least 2 hours. This slow simmer is essential—it allows all those warm spices and ingredients to marry beautifully. If it starts to thicken too much, simply add a touch more water. Patience here really pays off!

Step 5: Cook the Spaghetti

During the last 15 to 20 minutes of your chili’s simmer time, cook the spaghetti in a large pot of salted boiling water according to the package directions. Then drain it well. Laying the chili over the hot spaghetti is key—it soaks up all that saucy goodness.

Step 6: Serve It Up

To serve, pile the chili generously over your spaghetti. Top with shredded cheddar cheese, spoon on some beans, add raw diced onions, and finish with crunchy oyster crackers. Trust me, these toppings make every bite an exciting experience!

👨‍🍳

Pro Tips for Making Cincinnati Chili Spaghetti Recipe

Boil the Beef First: This step removes fat for a cleaner chili and ensures a tender bite every time.
Low and Slow Simmer: Don’t rush the chili—letting it simmer for 2 hours really deepens the flavor.
Customize Your Toppings: Experiment with different cheeses and crackers to find your perfect combo.
Watch the Thickness: Add water as needed to keep the chili saucy and avoid drying out.

How to Serve Cincinnati Chili Spaghetti Recipe

A white plate holds a layer of cooked spaghetti pasta, light yellow and smooth in texture, arranged in a loose pile. On top of the pasta is a thick layer of chili made with ground meat and red kidney beans, rich brown in color with chunks and a slightly glossy texture. Sprinkled over the chili is a generous amount of shredded bright orange cheddar cheese, adding a soft but firm texture. Scattered around the plate's edges are small round oyster crackers, pale cream in color and crunchy. The plate rests on a white marbled surface partially covered by a gray cloth. Photo taken with an iphone --ar 2:3 --v 7 - Cincinnati Chili Spaghetti, Cincinnati Chili, Cincinnati Chili Spaghetti recipe, Midwest chili dish, Cincinnati-inspired pasta

Garnishes

I always go classic with a mountain of shredded cheddar cheese, a handful of diced raw onion, and a trusty handful of oyster crackers on the side. The cheese melts into the chili’s warmth beautifully, while the onions add that fresh crunch, and the crackers deliver a lovely salty crispness. Together, they make every spoonful extraordinary.

Side Dishes

When we eat Cincinnati Chili Spaghetti, I like to keep sides simple – think a big green salad or some steamed veggies. Cornbread also pairs wonderfully if you want to add something a little heartier on the side.

Creative Ways to Present

For special game nights, I’ve served this chili over spaghetti nests in individual bowls, topped with a cheese drizzle and scallions. It’s a fun way to impress guests and keeps portions neat and sharable.

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps beautifully in an airtight container in the fridge for up to 4 days. I like to store the chili and spaghetti separately to avoid soggy pasta when reheating.

Freezing

This chili freezes really well! Portion it out in freezer-safe containers, leaving out the spaghetti and toppings. When you’re ready, thaw it overnight in the fridge for the best texture.

Reheating

Reheat the chili gently on the stovetop with a splash of water to loosen it up. Heat spaghetti separately in hot water or microwave, then assemble. Add fresh cheese and onions for that just-made feel.

FAQs

What makes Cincinnati chili different from regular chili?

Cincinnati chili is unique because it’s a Mediterranean-spiced meat sauce served over spaghetti, often topped with cheddar cheese, onions, and oyster crackers—unlike the chunky Southwestern style chili most people know.
Can I use ground turkey instead of beef in this recipe?

Yes! Ground turkey works as a leaner option, though boiling might need adjusting since turkey tends to dry out faster. Just watch that your chili doesn’t get too thick and add extra water if needed.
How long can I store leftover Cincinnati chili?

Stored in the fridge, leftover chili lasts up to 4 days. For longer storage, freeze it for up to 3 months—just be sure to cool it completely before freezing.
What toppings do I absolutely need?

Traditional toppings include shredded cheddar cheese, diced raw onions, and oyster crackers. These add texture and flavor contrast, making the dish truly special.

Final Thoughts

I absolutely love how this Cincinnati Chili Spaghetti Recipe transforms a simple bowl of chili into a comforting feast with its sweet-spicy signature taste and hearty spaghetti base. Every time I make it, my family goes crazy for the layers of flavor and the satisfying texture. If you’re looking for something a little different, authentically American, and totally delicious, give this recipe a try—I promise it’ll quickly become a staple in your kitchen too!