Description
A hearty, comforting Cincinnati chili recipe served over spaghetti, topped with a generous cascade of shredded cheddar cheese. This family-friendly classic promises authentic flavor and satisfying ease for a special weeknight meal.
Ingredients
- 1.5 lbs lean ground beef (85/15)
- 1 yellow onion, finely chopped (about 1.5 cups)
- 2 cloves garlic, minced (about 1 tsp)
- 2 tbsp chili powder (mild or spicier blend)
- 1 tsp ground cumin
- 0.5 tsp ground allspice
- 0.25 tsp ground cinnamon
- Pinch of ground cloves
- 15 oz tomato sauce
- 6 oz tomato paste
- 4 cups beef broth (low-sodium option)
- 2 tbsp Worcestershire sauce (or tamari for a gluten-free swap)
- 1 tbsp apple cider vinegar
- 1 lb uncooked spaghetti (whole wheat option)
- 2 cups finely shredded sharp cheddar cheese (freshly grated)
Instructions
- Brown the Beef: In a large Dutch oven or 10-inch skillet, brown 1.5 lbs lean ground beef over medium-high heat, breaking it up until no pink remains, about 5-7 minutes. Drain any excess fat thoroughly.
- Build the Flavor Base: Add 1 chopped yellow onion and 2 cloves minced garlic to the pot. Sauté until the onion softens and becomes translucent, about 5 minutes. Stir in 2 tbsp chili powder, 1 tsp cumin, 0.5 tsp allspice, 0.25 tsp cinnamon, and a pinch of ground cloves; cook for 1 minute until wonderfully fragrant.
- Simmer the Chili: Stir in 15 oz tomato sauce, 6 oz tomato paste, 4 cups beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp apple cider vinegar. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 60 minutes, stirring occasionally, until the flavors meld beautifully and the chili thickens slightly. For a deeper flavor, simmer up to 3 hours. If it looks too thick, splash in 1-2 Tbsp more broth to maintain a perfect consistency.
- Cook the Spaghetti: While the Cincinnati chili simmers, cook 1 lb spaghetti according to package directions until perfectly al dente. Drain well to ensure it doesn’t become watery.
- Assemble and Serve: Ladle a generous portion of hot spaghetti onto plates. Top generously with the rich Cincinnati chili, then shower with a magnificent (Cheddar Cascade) of finely shredded cheddar cheese, watching it melt over the warmth.
Notes
For a deeper flavor, simmer the chili up to 3 hours. If chili is too thin, remove lid and simmer longer; if too thick, add a little more broth or water, 0.25 cup at a time. Enhance flavor with a pinch more salt, a dash of hot sauce, or an extra splash of apple cider vinegar. Freshly grated cheddar cheese melts smoother and tastes richer. Low-Carb option: Serve over zucchini noodles, cauliflower rice, or steamed green beans. Vegetarian/Vegan option: Replace ground beef with cooked lentils or a plant-based crumble and use vegetable broth, ensuring Worcestershire sauce is vegan. Gluten-Free option: Use certified gluten-free spaghetti.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups chili over spaghetti
- Calories: 620 calories
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 43 g
- Cholesterol: 145 mg
Keywords: Cincinnati chili, spaghetti, cheddar cascade, comfort food, weeknight meal, family-friendly, savory, beef, easy recipe