Cincinnati Chili Spiced Meat Sauce (Printable)
A unique spiced meat sauce over spaghetti, topped with cheese, onions, and beans—a beloved Midwestern classic with Mediterranean-inspired flavors.
# What You Need:
→ Meat & Dairy
01 - 2 lbs ground beef (80/20 fat ratio)
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 for four-way style)
→ 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
# Steps:
01 - In a large stockpot, combine ground beef and water. Use a wooden spoon to break up the meat thoroughly into small pieces. Do not brown the meat—the authentic texture comes from simmering raw beef.
02 - Add chopped onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, brown sugar, chili powder, cinnamon, cocoa powder, allspice, cumin, cloves, cayenne, bay leaf, salt, and black pepper. Stir well until fully incorporated.
03 - Bring mixture to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 1 hour 30 minutes. Stir occasionally and skim any fat from the surface as needed.
04 - Remove bay leaf and discard. Taste the chili and adjust salt or spice levels as desired.
05 - While chili simmers, cook spaghetti according to package directions until al dente. Drain well in a colander.
06 - Layer cooked spaghetti in bowls and ladle chili sauce generously over pasta. Top with cheddar cheese, additional onions, and kidney beans as desired. Serve immediately with extra toppings on the side.
# Expert Hints:
01 -
- Its a conversation starter dinner that nobody expects but everyone keeps eating
- The spice blend creates this incredible aroma that fills your whole kitchen
- Customizable toppings mean picky eaters and adventurous ones both get exactly what they want
02 -
- The no-browning technique is nonnegotiable—simmering raw beef in water creates that distinctive texture that sets this apart from regular chili
- This sauce actually tastes better the next day, so consider making it ahead and letting those spices mingle overnight
- Skimming the fat as it simmers keeps the sauce from feeling too heavy, but dont obsess over getting every last bit
03 -
- If the sauce seems too thick after simmering, add water a quarter cup at a time until you reach the right consistency
- The cocoa powder and cinnamon might seem strange together, but trust the process and taste before you doubt