Cincinnati Chili Over Spaghetti
A thin, warmly spiced beef chili simmered in water and tomato sauce, then ladled over cooked spaghetti.
Equipment
- Large heavy pot
- Fork for mashing
- Measuring spoons
Ingredients
Main Ingredients
- 2 lb ground beef
- 1 large onion finely diced
- 3 cup water
- 15 oz tomato sauce one can
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp unsweetened cocoa powder
- ½ tsp ground allspice
- ½ tsp ground cumin
- ¼ tsp ground cloves
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 2 bay leaves
- 12 oz spaghetti dry
Instructions
Cooking
- Combine. Mash the beef into the water with the onion in a pot until it forms fine crumbles, then stir in the tomato sauce and all seasonings.
- Boil. Bring the pot to a boil over medium high heat, then reduce the heat to low.
- Simmer. Simmer uncovered for 2 hours, stirring every 15 minutes, until thick and saucy, then skim the fat and remove the bay leaves.
- Cook the pasta. Boil the spaghetti for 10 to 12 minutes until tender and drain well.
- Serve. Spoon the chili over the spaghetti and add toppings right before serving.
Notes
Substitutions: Use ground turkey for a lighter sauce and cook it to 165 degrees F.
Tips: Mash the raw beef early for a fine texture. Toppings are not included in the nutrition numbers.
Storage: Refrigerate the sauce for 3 to 4 days or freeze for up to 3 months and reheat to 165 degrees F.