Cincinnati Chili

Cincinnati Chili is served like a sauce over cooked pasta, and then topped with onion and cheese.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 2 lbs. lean ground beef
  • 3 large yellow onions, diced
  • 3 cloves garlic, minced
  • 1 can (16 oz.) tomato sauce
  • 1 cup beef broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. semisweet chocolate chips
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cans (16 oz.) kidney beans, rinsed and drained
  • 1 lb. spaghetti, cooked and drained
  • 4 cups Cheddar cheese, shredded
  • 1 cup oyster crackers


  • Add the ground beef and ¾ of the diced onion to a 4½-quart Dutch oven over medium-high heat; stir-fry until the beef is browned and the onion is transparent. Drain off and discard any excess fat. Stir in the garlic and stir-fry for 30 seconds. Add the tomato sauce, broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardamom, cloves, salt, and pepper; mix well. Bring to a simmer; lower the heat to maintain the simmer, and cook for at least 30 minutes to let the flavors mix. Shortly before serving, heat the kidney beans in a pot and cook until they’re heated through.
  • When you are ready to serve pour the sauce over the pasta and top with shredded cheese, beans, and diced onions. Serve with crackers on the side.