Cincinnati Chili Spiced Meat Sauce (Print Version)

Spiced meat sauce over spaghetti topped with cheese, onions, and beans featuring Mediterranean-inspired seasonings.

# What You'll Need:

→ Meat & Dairy

01 - 2 lbs ground beef (80/20)
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 (optional)

→ 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 without browning.
02 - Stir in chopped onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, brown sugar, and all spices. Mix well.
03 - Bring mixture to a gentle boil over medium-high heat. Reduce to low and simmer uncovered for 1 hour 30 minutes, stirring occasionally. Skim fat from surface as needed.
04 - Remove bay leaf. Taste and adjust salt or spice levels as desired.
05 - Prepare spaghetti according to package instructions while chili simmers. Drain well.
06 - Layer spaghetti in bowls and ladle chili sauce over pasta. Top as desired: two-way (spaghetti + chili), three-way (add cheese), four-way (add onions or beans), or five-way (add onions and beans).

# Expert Advice:

01 -
  • The warming spices create a depth that feels like a hug on cold Midwest evenings
  • Its the ultimate comfort food that brings people together around the table
  • The fourway and fiveway topping options make it endlessly customizable for everyone
02 -
  • Never brown the beef first, as simmering it raw creates the signature texture and allows the spices to penetrate the meat properly
  • The sauce will seem thin initially but thickens beautifully during the long simmer time
  • Skip the kidney beans if you want traditional twoway or threeway style
03 -
  • Grate your own cheese from a block instead of buying pre shredded for better melting
  • Use a slotted spoon to skim fat from the surface while simmering for a lighter sauce

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