Cincinnati Chili Spaghetti is a tasty mix of spaghetti and a unique chili that’s full of flavor. It’s usually topped with cheese, onions, and beans for extra goodness!
This dish is all about comfort. I love how it’s a little different from regular spaghetti—it’s like a cozy hug in a bowl! Serve it with some cornbread, and you’re all set! 😊
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works best here, but you can substitute with any pasta you have on hand, like linguine or even gluten-free options if needed.
Ground Beef: You can use ground turkey or chicken as a lighter option. For a vegetarian dish, try using lentils, textured vegetable protein (TVP), or black beans instead.
Onion and Garlic: Fresh onions and garlic create great flavor, but you can use onion powder or garlic powder in a pinch. I always prefer the fresh versions for that lovely aroma!
Spices: The unique flavors come from the mix of spices. If you don’t have all of them, a good chili mix can work, or just adjust according to what you like. I’ve even added some smoked paprika for a twist!
Cheddar Cheese: Sharp cheddar is classic, but feel free to use Monterey Jack or Colby cheese. Vegan cheese is another great substitute if you’re keeping it dairy-free.
How Do You Achieve the Perfect Chili Texture?
The key to a thick and flavorful Cincinnati chili is all in the simmering. Allowing the chili to simmer helps everything meld together beautifully. Here’s how to do it:
- Start by browning the meat and softening the onions and garlic. This is your flavor base!
- When you add the tomato sauce and beef broth, keep it at a low simmer—this allows it to thicken gradually.
- Don’t rush it! Let it cook for about 30 minutes, stirring occasionally. If it seems too watery, just leave it on the heat a bit longer.
- Taste and adjust seasonings towards the end; this makes a big difference!
Trust me, taking this time will give you that perfect, hearty texture everyone loves in a good chili!
How to Make Cincinnati Chili Spaghetti
Ingredients You’ll Need:
For the Spaghetti:
- 1 lb spaghetti
For the Chili:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- Salt and pepper, to taste
For Toppings:
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced onions (optional, for topping)
- 1 (15 oz) can kidney beans or navy beans, drained and rinsed (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 30 minutes for cooking. In total, you should plan for about 45 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Begin by cooking the spaghetti according to the package directions. You want it to be al dente, meaning it should be firm to the bite but cooked through. Once done, drain the spaghetti and set it aside.
2. Brown the Ground Beef:
In a large skillet or saucepan, heat over medium heat. Add the ground beef and break it up with a spoon as it cooks until it’s browned and no longer pink. This will take about 5-7 minutes.
3. Add Onion and Garlic:
Next, add the finely chopped onion and minced garlic to the pan. Cook these together for about 5 minutes, or until the onion is softened and translucent. The aroma will be fantastic!
4. Incorporate the Tomato Sauce and Broth:
Now, stir in the tomato sauce and beef broth (or water). This creates the base for your chili.
5. Mix in the Spices:
It’s time to add in all the spices: chili powder, ground cinnamon, allspice, cloves, cumin, nutmeg, apple cider vinegar, Worcestershire sauce, and brown sugar. Stir well to blend all the ingredients together.
6. Simmer the Chili:
Reduce the heat to low and let the mixture simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking. You want to see the sauce thicken slightly. Season with salt and pepper according to your taste.
7. Assemble the Dish:
To serve, plate a good portion of the cooked spaghetti. Spoon a generous amount of Cincinnati chili over the top, and don’t hold back on the shredded cheddar cheese—pile it on!
8. Optional Toppings:
If you’d like, top your dish with some diced raw onions and drained beans for added texture and flavor.
9. Enjoy!
Serve your Cincinnati Chili Spaghetti warm. It’s fantastic on its own, but you can also add some oyster crackers or hot sauce on the side for an extra kick. Enjoy your comforting, delicious meal!
Can I Use a Different Type of Meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based ground meat for a vegetarian option. Just keep in mind that this might alter the flavor slightly, so adjust your spices accordingly!
Can I Freeze Leftovers?
Yes, Cincinnati Chili Spaghetti freezes well! Just store the chili in an airtight container for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stove or microwave. Cooked spaghetti can be frozen too, but it may be softer when thawed.
Can I Make This Dish Vegetarian?
Definitely! To make it vegetarian, simply replace the ground beef with lentils or any plant-based meat substitute. Use vegetable broth instead of beef broth for extra flavor. You can also go vegan by omitting the cheese or using a vegan cheese alternative.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’ve combined the spaghetti and the chili, it’s best eaten within that time. To reheat, warm gently on the stove with a splash of water to loosen up the chili, or use the microwave.
