Cincinnati Chili Spaghetti

Cincinnati Chili Spaghetti


12 oz spaghetti
1 medium onion, chopped
1 tbs extra virgin olive oil
1 lb ground beef or turkey
1 tbs chili powder
2 tsp ground cinnamon
1 (6 oz) can tomato paste
1 cup chicken stock or water (chicken stock is better)
1 (15 oz) can kidney beans, drained and rinsed
1/4 oz sharp cheddar cheese, shredded

This is a chili recipe that is iconic in Cincinnati Ohio.

  • Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions. Drain.
  • Meanwhile, chop the onion and garlic.
  • In a 12 inch skillet, heat the oil on medium-high heat and add the onion and garlic.
  • Cook for about 3 minutes, stirring occasionally.
  • Add the ground meat, chili powder and cinnamon. Cook for 5-6 minutes longer, until meat is browned. Break up large pieces with the back of a wooden spoon.
  • Stir in the tomato paste and cook for 2 minutes.
  • Add the water or stock along with the beans and bring to a boil.
  • Reduce heat slightly and let mixture simmer for about 10 minutes.
  • Season with salt and pepper.
  • To serve, divide spaghetti among 4 plates, ladle the chili mixture over each plate, then sprinkle with shredded cheese.




10 min


20 min


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