Flavored with unexpected spices, serve this meaty Cincinnati Chili over cooked spaghetti with all classic garnishes: beans, onions, and tons of cheese! Scroll down for a video tutorial.
The first time I made Cincinnati Chili, I was pretty sure I wouldn’t like it.
Looking over a few different recipes as I went, I realized it was more meat sauce than soup. And the spices were weird! Cinnamon? Allspice? Cloves?
I was skeptical.
I persevered, though, and you should too.
By the time you spoon it over cooked spaghetti and bury it in shredded cheese, you’ll be a believer.
Or what Culvers is to Butterburgers.
In any case, Skyline has the ultimate Cincinnati Chili recipe and all the ways you might want to eat it. If you’re not living in Ohio, though, you can easily recreate this classic at home.
3-Way: Spaghetti, Chili, Cheese.
4-Way: Spaghetti, Chili, Cheese, Onions OR Beans.
5-Way: Spaghetti, Chili, Cheese, Onions AND Beans.
The beans are dark red kidney beans. The cheese is shredded cheddar. The onions are white and raw.
Not pictured but always a good idea: oyster crackers!
Save this Cincinnati Chili to your “Main Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Flavored with unexpected spices, serve this meaty Cincinnati Chili over cooked spaghetti with all classic garnishes: beans, onions, and tons of cheese!
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon ground cloves
- 2 cups chicken broth
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 pounds 85/15 ground beef
- Cooked spaghetti, for serving
- Shredded cheese, dark red kidney beans, finely chopped onions, and oyster crackers, for serving
In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
Stir in garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.
Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 15 to 20 minutes.
Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.