Description
This Cincinnati Chili recipe features tender boiled ground chuck simmered in a uniquely sweet and savory sauce layered with warm spices like cinnamon, allspice, cloves, and cocoa powder. Served over spaghetti and topped with cheddar cheese, beans, diced onions, and oyster crackers, this dish offers a comforting and hearty meal with a distinct regional flair.
Ingredients
Scale
Meat and Base
- 3 pounds boiled ground chuck (drained)
- 1 tablespoon olive oil
- 1½ cups diced onions
- 1 teaspoon diced garlic
Chili Sauce
- 1 quart water
- 6 ounces tomato paste
- 1½ tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cayenne pepper or crushed red pepper flakes
- 1 teaspoon chili powder
- 0.56 ounces Williams Chicken Chili Seasoning (½ envelope)
- 0.5 ounces Williams Original Chili Seasoning (½ envelope)
- 1 tablespoon granulated sugar (dissolved in ¼ cup hot water)
- 3 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 2 tablespoons unsweetened cocoa powder or 1-ounce square unsweetened chocolate
- 1 tablespoon unsulphured molasses
Pasta and Toppings
- 1 pound dry spaghetti (1 package)
- 2-4 cups freshly shredded cheddar cheese
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned red beans (drained and rinsed)
- 1 onion, diced raw
- 9 ounces oyster crackers (1 package)
Instructions
- Boil the Ground Chuck: Begin by boiling the ground chuck as per the referenced recipe. Once boiled, drain the meat thoroughly to prepare it for the chili.
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the diced garlic during the last minute of sautéing, allowing the flavors to develop without burning.
- Add Chili Ingredients and Simmer: Stir in all remaining chili ingredients including the boiled ground chuck into the Dutch oven. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. Allow the chili to simmer uncovered for at least 2 hours, stirring occasionally. Add additional water if the chili thickens too much during cooking.
- Cook Spaghetti: In the last 15 to 20 minutes of the chili simmering, cook the dry spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain the spaghetti well.
- Assemble and Serve: Serve the hot chili ladled over the cooked spaghetti. Top each serving generously with shredded cheddar cheese, drained black and red beans, diced raw onions, and oyster crackers for added texture and flavor. Feel free to adjust toppings as per your preferences.
Notes
- This Cincinnati chili spaghetti is packed with ground beef, beans, and onions in a unique sweet and savory sauce enriched by warming spices and cocoa.
- For best results, simmer the chili slowly to allow flavors to meld deeply.
- Step-by-step photos are available below the recipe card for visual guidance.
- Adjust the cayenne or crushed red pepper flakes to control the chili’s spiciness.
- The topping combination can be customized; traditional oyster crackers add a delightful crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 1065 kcal
- Sugar: 11 g
- Sodium: 1136 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 99 g
- Fiber: 13 g
- Protein: 54 g
- Cholesterol: 149 mg
