If you’ve never tried it before, this Cincinnati Chili Over Spaghetti Recipe might just surprise you in the best way possible. It’s a unique spin on chili that’s sweet, warmly spiced, and served over spaghetti instead of the usual chili bowl setup. I absolutely love how this turns out every time—it’s cozy comfort food with a little Midwestern charm. Once you make it, you’ll find it becomes a go-to for family dinners and casual gatherings alike.

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Why You’ll Love This Recipe

Rich Flavors with a Twist: This chili is unlike the traditional kind—sweet, fragrant, and full of cozy spices like cinnamon and cocoa.
Family Favorite: My family goes crazy for this dish every time I make it; it’s a guaranteed crowd-pleaser.
Simple Ingredients: You don’t need fancy or hard-to-find items—just some pantry staples and a few special seasonings to get authentic taste.
Perfect for Meal Prep: It stores and reheats beautifully, so it’s great for leftovers or feeding a crowd.

The image shows a white plate with three main layers. The bottom layer is a pile of light brown spaghetti noodles arranged in a loose small mound. On top of the noodles, there is a thick layer of dark reddish-brown chili with visible kidney beans and a chunky texture. To one side of the noodles and chili, there is a small group of round, pale beige crunchy chips neatly placed. The noodles and chips sit on a white marbled surface with a soft grey cloth draped around the plate. In the corner of the photo, part of another similar plate with the same food is visible. Photo taken with an iphone --ar 2:3 --v 7 - Cincinnati Chili Over Spaghetti, Cincinnati Chili Recipe, Spaghetti Chili, Midwest Chili Dish, Easy Cincinnati Chili Serving Ideas

Ingredients You’ll Need

When you gather everything for this Cincinnati Chili Over Spaghetti Recipe, you’ll notice it’s a blend of warm spices and familiar pantry staples that come together in a magical way. The key is a good quality ground beef and the special chili seasonings that make this recipe stand out.

Flat lay of a small mound of fresh raw ground chuck meat shaped naturally, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with diced white onions, a small white ceramic bowl with minced garlic cloves, a small white ceramic bowl of rich red tomato paste, a small white ceramic bowl of pale golden apple cider vinegar, a small white ceramic bowl with dark Worcestershire sauce, a small white ceramic bowl each holding tiny piles of ground cloves, ground cayenne pepper, chili powder, ground cinnamon, and ground allspice arranged symmetrically, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of unsweetened cocoa powder, a small piece of unsulphured molasses block, a neat bundle of uncooked dry spaghetti pasta, a small white ceramic bowl filled with freshly shredded bright orange cheddar cheese, a small white ceramic bowl with rinsed black beans, a small white ceramic bowl with rinsed red kidney beans, a whole uncracked brown onion, and a small white ceramic bowl full of oyster crackers, all carefully balanced and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cincinnati Chili Over Spaghetti, Cincinnati Chili Recipe, Spaghetti Chili, Midwest Chili Dish, Easy Cincinnati Chili Serving Ideas

Boiled Ground Chuck: Boiling the beef first removes the excess fat and gives the chili a cleaner texture—trust me, it makes a big difference!
Olive Oil: For sautéing the onions gently without overpowering the flavors.
Diced Onions: Adds that essential sweetness and texture to the sauce.
Diced Garlic: Only a little to keep things balanced and fragrant.
Tomato Paste: Gives the chili its vibrant color and rich base.
Apple Cider Vinegar: Adds the perfect tang to balance the sweetness and spices.
Worcestershire Sauce: Deepens the umami flavors.
Spices (Cloves, Cayenne, Chili Powder, Cinnamon, Allspice): This unique blend is what gives Cincinnati chili its signature warm and slightly sweet kick.
Williams Chili Seasonings: These special blends ramp up the authentic flavor profile—worth hunting down or substituting carefully.
Sugar (Dissolved in Hot Water): Sweetness is key here, but dissolving ahead ensures it mixes in smoothly.
Cocoa Powder or Unsweetened Chocolate: You’ll be amazed how this subtle chocolate note enhances the chili’s depth.
Unsulphured Molasses: Adds richness and a hint of earthiness.
Dry Spaghetti: The base for serving this chili—make sure to salt your pasta water well.
Cheddar Cheese: Freshly shredded is best for that gooey, melty topping.
Canned Black and Red Beans: Adds texture and heartiness; rinsing helps keep the chili from getting too thick or salty.
Diced Raw Onion: For a fresh crunch when serving.
Oyster Crackers: The classic finish! Adds a fun crunch that everyone loves.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Cincinnati Chili Over Spaghetti Recipe depending on the season or who I’m feeding. Feel free to adjust the spice levels or swap beans for vegetarians in your group—this recipe is flexible and forgiving.

Spice it up: When I want a bit more heat, I add extra cayenne or toss in a pinch of smoked paprika—it’s a personal favorite twist.
Vegetarian Version: I’ve made this with lentils instead of meat, which works surprisingly well for soaking up the bold flavors.
Seasonal Touch: Sometimes in winter, I add a splash of dark beer to deepen the richness—it makes the chili taste even cozier.
Cheese Options: While cheddar is classic, I’ve also used Monterey Jack or even a sharp provolone for a different melty finish.

How to Make Cincinnati Chili Over Spaghetti Recipe

Step 1: Boil the Ground Chuck to Remove Excess Fat

This might feel a bit unconventional if you’re used to browning your ground beef, but boiling is a game changer here. I start by putting my ground chuck into boiling water, breaking it apart with a spoon until it’s cooked through. Then I drain it well to remove all the excess fat. This step ensures the chili sauce won’t be oily and allows the spices to shine without being overpowered by grease.

Step 2: Sauté Onions and Garlic Gently

Heat olive oil in a large Dutch oven over medium heat. I love to cook the onions until they’re soft and translucent, usually about 5 minutes, adding garlic at the very end so it doesn’t burn or get bitter. This creates a flavorful base for your chili.

Step 3: Add the Beef and All Other Ingredients

Once your onions and garlic are ready, pour in the boiled ground chuck and then add tomato paste, vinegar, Worcestershire sauce, sugar dissolved in hot water, chili seasonings, cloves, cayenne, cinnamon, allspice, cocoa powder, molasses, and water. Stir everything together and bring to a boil. This is where the magic starts—every spice melds into a rich, complex sauce.

Step 4: Simmer Low and Slow

Reduce heat to low, cover, and let it simmer for at least 2 hours. Stir occasionally and add a little water if it starts to get too thick—you want a sauce that’s rich but still saucy enough to coat the spaghetti nicely. This slow simmering unlocks deep flavors you won’t get rushing it.

Step 5: Cook Spaghetti and Prepare Toppings

About 20 minutes before your chili is ready, cook the spaghetti in plenty of salted water until just al dente. Drain and set aside. Meanwhile, prep your shredded cheese, drained and rinsed beans, diced raw onion, and oyster crackers to have everything ready for building your plate.

Step 6: Assemble and Serve

Serve a hearty scoop of the chili over a bed of spaghetti, then pile on cheddar cheese, black and red beans, diced onions, and finish with oyster crackers. The combination of textures—soft pasta, meaty chili, creamy cheese, crunchy onions, and crackers—makes every bite a delight. It’s such a satisfying meal I love sharing with friends!

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Pro Tips for Making Cincinnati Chili Over Spaghetti Recipe

Don’t Skip Boiling the Beef: It might feel extra work, but boiling removes the bitterness and grease that can overwhelm the chili’s spices.
Slow Simmer Pays Off: I learned that rushing simmering kills the complexity—give it those full two hours for the flavors to deepen beautifully.
Use Freshly Shredded Cheese: The difference in melt and flavor from freshly shredded cheddar compared to pre-shredded is worth the little extra effort.
Balance Sweet and Spicy: If it tastes too sweet or spicy, a splash more vinegar or water can adjust it—tasting as you go is key.

How to Serve Cincinnati Chili Over Spaghetti Recipe

A white plate holds a layer of cooked spaghetti pasta, light yellow and smooth in texture, arranged in a loose pile. On top of the pasta is a thick layer of chili made with ground meat and red kidney beans, rich brown in color with chunks and a slightly glossy texture. Sprinkled over the chili is a generous amount of shredded bright orange cheddar cheese, adding a soft but firm texture. Scattered around the plate's edges are small round oyster crackers, pale cream in color and crunchy. The plate rests on a white marbled surface partially covered by a gray cloth. Photo taken with an iphone --ar 2:3 --v 7 - Cincinnati Chili Over Spaghetti, Cincinnati Chili Recipe, Spaghetti Chili, Midwest Chili Dish, Easy Cincinnati Chili Serving Ideas

Garnishes

When I serve this, I pile on shredded sharp cheddar cheese that melts perfectly into the chili. Diced raw onions add a sharp crunch, and finishing with oyster crackers gives that satisfying crisp texture that’s a signature of Cincinnati chili. Some people love to add jalapeños or hot sauce as well if you’re looking for extra heat.

Side Dishes

I like pairing the chili spaghetti with simple sides like a fresh green salad or roasted veggies to balance the rich flavors. Cornbread or soft dinner rolls are perfect for soaking up any extra sauce, and a cold beer or iced tea rounds it all out nicely.

Creative Ways to Present

For a fun twist, I’ve served this Cincinnati Chili Over Spaghetti Recipe in individual crock pots at parties, keeping it warm and letting everyone customize their own bowls. You can also create layered chili spaghetti cups in ramekins with cheese and beans for a stylish, portable option. Perfect for game days or casual entertaining.

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool completely before storing it in an airtight container in the fridge. It keeps well for up to 4 days, and honestly, the flavors taste even better the next day after the spices have melded more deeply.

Freezing

I’ve frozen this chili multiple times, dividing it into single-use portions. Freeze it in freezer-safe bags or containers, and it stays great for up to 3 months. The texture stays intact, and it’s a lifesaver for quick meals later.

Reheating

I reheat leftover chili gently on the stove over low heat with a splash of water to loosen up the sauce. The spaghetti cooks fresh each time when possible, but if you need to reheat it with the chili, add a little extra water or broth to prevent it from drying out.

FAQs

What makes Cincinnati chili different from regular chili?

Cincinnati chili is distinct for its unique blend of warm spices like cinnamon, cloves, allspice, and cocoa powder, giving it a sweeter, more aromatic flavor. Instead of chunky chili with beans alone, it’s traditionally served over spaghetti and topped with cheese, onions, and oyster crackers for a very different experience.
Can I make this recipe without the special Williams chili seasonings?

While Williams seasonings provide authentic flavor, you can substitute with a mix of chili powder, cinnamon, allspice, cloves, and a bit of cocoa powder to mimic the profile. It won’t be exactly the same, but still delicious!
How spicy is Cincinnati chili?

This recipe has a mild to medium heat level due to the cayenne and chili powder. You can easily adjust the spice by reducing or increasing cayenne pepper or red pepper flakes to suit your taste.
Can I use a different pasta instead of spaghetti?

Spaghetti is traditional and works best for this recipe, but you can experiment with other long pasta like linguine or even elbow macaroni. The key is a pasta that holds up well under the saucy chili.
Do I need to boil the beef before adding it to the chili?

Boiling the beef helps remove excess fat and impurities, resulting in a cleaner, less greasy chili. It’s a worthwhile step that improves the texture and flavor balance.

Final Thoughts

This Cincinnati Chili Over Spaghetti Recipe holds a special place in my heart because it combines comfort, nostalgia, and a surprising flavor punch all in one dish. When I first tried it, I was hooked by how the warm spices and sweet cocoa blended so beautifully with beef and beans. I genuinely believe you’ll enjoy making (and eating!) this recipe just as much as I do—so grab those ingredients, invite someone over, and get ready for a fun twist on chili night!