Cincinnati Chili with Spaghetti and Kidney Beans

Cincinnati Chili

Cincinnati-style chili goes over spaghetti, but the saucy beef and beans take center stage in these bowls. Browning the beef creates distinct crumbles, and a short simmer brings together tomato, chili powder, cinnamon, and a touch of allspice. The finished chili should spoon easily over the pasta without leaving a watery pool.

This bean-containing version is topped generously with yellow and white cheddar, diced white onion, and fresh cilantro. It makes 6 bowls in about 50 minutes, including 15 minutes of prep.

Ingredients for Cincinnati Chili

• 1 lb lean ground beef, preferably 90% lean (about 450g)
• 1 medium white onion, divided: about 3/4 cup finely chopped for the chili and 1/2 cup diced for topping (about 170g total)
• 2 garlic cloves, minced
• 2 tablespoons chili powder (about 15g)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons tomato paste (about 30g)
• 1 can (15 ounces) tomato sauce (about 425g)
• 3/4 cup water, plus more as needed
• 1 can (15 ounces) kidney beans, drained and rinsed (about 255g drained)
• 1 teaspoon kosher salt to start, plus more to taste
• 12 ounces dry spaghetti (about 340g)
• 1 1/2 cups shredded yellow and white cheddar (about 170g)
• 1/4 cup loosely packed fresh cilantro leaves

How to Make Cincinnati Chili

1. Prepare the toppings: Reserve about 1/2 cup diced onion for serving and finely chop the remaining onion for the chili. Mince the garlic and have the cheese and cilantro ready.
2. Brown the beef: Warm a 5-quart Dutch oven or heavy pot over medium heat. Add the beef and cook for 6 to 8 minutes, breaking it into small but distinct crumbles, until no pink remains. Drain excess fat, leaving a light coating in the pot for the onion.
3. Cook the onion and spices: Add the finely chopped onion and cook until softened. Stir in the garlic, chili powder, cinnamon, allspice, and tomato paste; cook briefly, stirring, until aromatic. This should take about 3 to 4 minutes total after adding the onion. Lower the heat if the paste begins to catch.
4. Simmer the chili: Stir in the tomato sauce, 3/4 cup water, kidney beans, and 1 teaspoon salt. Bring to a gentle bubble, then reduce the heat to medium-low or low. Simmer uncovered for 20 to 25 minutes, stirring occasionally and scraping the bottom. Check the thickness after about 15 minutes; if the sauce is drying out, add water a few tablespoons at a time. Taste and adjust the salt.
5. Cook the spaghetti: While the chili simmers, cook the spaghetti in a separate pot of boiling water according to the package directions. Drain well.
6. Assemble the bowls: Divide the hot spaghetti among 6 shallow bowls. Spoon on enough chili to mostly cover the pasta, leaving some beef and whole beans visible around the edges. Pile on the cheddar, add the reserved diced onion, and scatter cilantro over the top. Serve immediately.

Why This Chili Has a Chunkier Texture

Browning the beef before adding liquid gives this version separate crumbles. Break the meat up as it cooks, but do not whisk it into the sauce or mash the beans. Dispersing raw beef in water produces a much finer sauce and requires a different, longer cooking method.

How Thick Should the Sauce Be?

The sauce should look glossy and coat the beef and beans while still spooning easily over spaghetti. If it reduces into a dry mound, lower the heat and add water a few tablespoons at a time. If it looks watery, simmer it gently a little longer. Pot width and simmer strength affect how quickly the sauce thickens.

Optional Chocolate Finish

Chocolate is not needed for this version. For a subtle variation, stir 1/2 ounce unsweetened chocolate into the hot chili near the end of simmering until melted, then taste before adding more.

For a more conventional bowl-style option, try this beef chili. For a meatless option, make this black bean chili with sweet potato.

Storage and Make-Ahead

Refrigerate leftover chili in an airtight container for up to 3 days. Keep the spaghetti and fresh toppings separate so the pasta does not become soggy. Reheat the chili until hot, adding a splash of water if it has thickened, then serve with separately heated spaghetti and fresh toppings.

The chili can be made ahead. If fat solidifies on top after overnight refrigeration, lift it off before reheating. Freeze the chili alone for up to 3 months; serve it with freshly prepared spaghetti and toppings.

Nutrition

Approximate nutrition per bowl, based on 6 bowls with spaghetti and toppings: 550 calories, 34g protein, 18g fat, and 60g carbohydrates. Estimated per 100g of finished dish: 135 calories, 8g protein, 4g fat, and 15g carbohydrates. Values will vary with the beef, cheese, canned ingredients, and finished weight.