Cincinnati Chili Spiced Meat Sauce (Print Version)
Spiced meat sauce with Mediterranean influences served over spaghetti, topped with cheese, onions, and beans for a hearty Midwestern classic.
# What You Need:
→ Meat & Dairy
01 - 2 lbs ground beef (80/20 blend)
02 - 2 cups finely shredded cheddar cheese
→ Vegetables & Beans
03 - 1 medium yellow onion, finely chopped (plus extra for topping)
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 tbsp tomato paste
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 1 tsp ground cinnamon
11 - 1 tsp unsweetened cocoa powder
12 - 1/2 tsp ground allspice
13 - 1/2 tsp ground cumin
14 - 1/4 tsp ground cloves
15 - 1/4 tsp cayenne pepper
16 - 1 bay leaf
17 - 1 tbsp Worcestershire sauce
18 - 1 tsp salt
19 - 1/2 tsp black pepper
20 - 1 tbsp apple cider vinegar
21 - 1 tbsp 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 the beef as this affects the authentic texture.
02 - Add chopped onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, brown sugar, chili powder, cinnamon, cocoa powder, allspice, cumin, cloves, cayenne pepper, bay leaf, salt, and black pepper. Stir until well combined.
03 - Bring mixture to a gentle boil over medium-high heat, then reduce to low. Simmer uncovered for 1 hour 30 minutes, stirring occasionally. Skim any fat from surface as needed.
04 - Taste chili and adjust salt or spice levels as desired. Remove and discard bay leaf.
05 - While chili simmers, cook spaghetti according to package directions until al dente. Drain well in a colander.
06 - Layer cooked spaghetti in bowls and ladle chili sauce over pasta. Top as desired: two-way (spaghetti + chili), three-way (add cheddar cheese), four-way (add onions or beans), or five-way (add onions and beans).
# Handy Tips:
01 -
- The Mediterranean spice blend turns ordinary ground beef into something that feels like a discovery
- This is the ultimate comfort food that secretly comes together in one pot
- Everyone gets exactly what they want at the table, from two-way purists to five-way adventurers
02 -
- Do not brown the beef first, that raw simmering technique creates the signature texture
- The sauce should be thin and soupy, thickening is not the goal here
- This actually tastes better the next day, if you can plan ahead
03 -
- Shred your own cheese from a block, it melts so much better
- Use a potato masher to break up the beef really finely in the water