Cincinnati Chili

Serves 6
Prep Time:
Total Time:
A classic cincinnati chili version with beef and bean chili served over plain spaghetti with lots of great toppings like shredded cheese, scallions, and crackers. Chili never tasted so good!
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The classic cincinnati chili made with a beef and pinto bean chili and served over spaghetti with lots of awesome toppings. A hearty winter meal!


2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
Pinch of cayenne pepper
1 pound ground beef
1 (28 oz.) can diced tomatoes
1 bay leaf
1 oz. bittersweet chocolate
2 tablespoons Worcestershire sauce
1 (15 oz. can) pinto beans
Salt and pepper
1 pound spaghetti


Shredded cheddar cheese


1) In a medium pot, add oil over medium heat and cook onions and garlic until translucent, 3-4 minutes. Then add in all the spices and stir to combine.

2) Add beef to the pot and break up beef as it browns. Cook it for 5-6 minutes until it’s well browned and cooked through.

3) Add diced tomatoes and bay leaf and bring chili to a simmer. Turn heat down to low, cover and simmer for 15 minutes. Remove bay leaf.

4) Add chocolate, worcestershire sauce and drained and rinsed pinto beans to the chili. Season with salt and pepper and keep warm.

5) Cook spaghetti in salted boiling water until it’s al dente. Drain pasta and divide between plates.

6) Top each plate of spaghetti with a big heap of chili and all the toppings. Serve immediately!