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chili over spaghetti (cincinnati chili)

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe is from Saveur. This has warm spices, cheese, onions,kidney beans and is said to be an enduring American Classic.Sounds good so I made it - my family loved it. So we will be having this again.

(1 rating)
yield 4 servings
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chili over spaghetti (cincinnati chili)

  • 2 Tbsp
    olive oil
  • 5 clove
    garlic, finely chopped
  • 2 md
    yellow onions, finely chopped
  • 1 1/2 lb
    lean ground beef
  • 2 Tbsp
    chili powder
  • 1 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    each -ground allspice,cloves, cumin, nutmeg
  • 1 tsp
    dried oregano
  • 1/2 tsp
    celery seed
  • 1
    dried bay leaf
  • kosher salt and freshly ground black pepper to taste
  • 2 c
    tomato sauce
  • 1 Tbsp
    unsweetened cocoa powder
  • 1 c
    water
  • 3/4 lb
    dried spaghetti
  • 15 oz
    can red kidney beans, rinsed under hot water and drained
  • 4 c
    finely grated cheddar cheese
  • oyster crackers

How To Make chili over spaghetti (cincinnati chili)

  • 1
    Heat oil in a large skillet over medium-high heat. Add garlic and 1/2 of the onions and cook, stirring occasionally, until lightly browned about 5-6 minutes. Add beef, and all seasoning and cook stirring occasionally, until well browned 6-8 minutes. Tilt skillet and spoon out any fat. Add tomato sauce, cocoa powder and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil.Add spaghetti and cook stirring occasionally, until tender about 8 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.
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