Cincinnati Chili Spiced Meat Sauce (Printable version)
Spiced meat sauce over spaghetti with cheddar cheese and toppings
# What you need:
→ Meat & Dairy
01 - 2 lbs ground beef (80/20 ratio)
02 - 2 cups finely shredded cheddar cheese
→ Vegetables & Beans
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 can (15 oz) kidney beans, drained and rinsed
→ Tomato & Liquid
06 - 1 can (15 oz) tomato sauce
07 - 2 cups water
08 - 2 tablespoons tomato paste
→ Spices & Seasonings
09 - 2 tablespoons chili powder
10 - 1 teaspoon ground cinnamon
11 - 1 teaspoon unsweetened cocoa powder
12 - 1/2 teaspoon ground allspice
13 - 1/2 teaspoon ground cumin
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon cayenne pepper
16 - 1 bay leaf
17 - 1 tablespoon Worcestershire sauce
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper
20 - 1 tablespoon apple cider vinegar
21 - 1 tablespoon brown sugar
→ Pasta
22 - 1 lb spaghetti
# How to make it:
01 - Combine ground beef and water in a large stockpot. Break up meat thoroughly with a wooden spoon—do not brown.
02 - Stir in chopped onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, brown sugar, and all spices.
03 - Bring to a gentle boil over medium-high heat, then reduce to low. Simmer uncovered for 1 hour 30 minutes, stirring occasionally and skimming fat from surface.
04 - Remove bay leaf. Taste and adjust salt or spice levels as desired.
05 - While chili simmers, cook spaghetti according to package directions until al dente. Drain well in a colander.
06 - Layer cooked spaghetti in bowls. Ladle chili sauce over pasta. Top with cheddar cheese, onions, and beans as desired for two-way through five-way variations.
# Expert tips:
01 -
- The unexpected warmth of cinnamon and cocoa creates a depth of flavor that makes people ask what is your secret
- This chili comes together in one pot and actually tastes better the next day, making it perfect for meal prep
02 -
- Skip the browning step completely, the raw simmering method creates the authentic texture that makes this dish special
- The chili might look thin while cooking, but it will thicken slightly as it cools and the flavors meld overnight
03 -
- Grate your own cheese from a block rather than buying pre shredded, it melts so much better into the warm chili
- Cook the spaghetti just shy of al dente since it will continue softening when topped with hot sauce