The Wild Story of How I Found Cincinnati Chili Spaghetti

So, here’s the thing. The first time I tried Cincinnati-style chili spaghetti, I thought—what have I gotten myself into? Chili on noodles? But you know what, I was hooked after the second bite (ok, maybe third, but who’s counting). My neighbor from down the street, a proud Ohio native, brought it to a backyard potluck, and, long story short, I’ve been making my own version ever since—sometimes to rave reviews, sometimes with the gentle skepticism only close family can deliver. Oh, and if you hear a clatter, that’s just my dog, Oliver, who always thinks he should help with dinner.

Why I Keep Coming Back to This Dish

I make this when everyone’s in that “what’s for dinner?” mood that makes you want to disappear into the pantry. It’s warm, has that weirdly addictive sweet-savory kick, and honestly, my partner goes a little bananas for the cheese mountain on top. If the day’s been rough, it’s the sort of meal that feels like a big Midwestern bear hug. And if you mess up a step (which…guess what, I have!), it’s usually still great. Plus, it’s a brilliant way to use up those random spaghetti noodles hanging out in the cupboard. Oh, and it’s a fun flex at potlucks—people don’t see it coming.

What You’ll Need (With a Few Optional Swaps)

1 lb ground beef (sometimes I sub in ground turkey—tastes lighter, still good, but don’t tell my uncle)
1 medium onion, diced (any color, though stashing a red onion in here has never failed me)
2 cloves garlic, minced (or a tablespoon of the jarred stuff if you’re post-work exhausted)
2 cups tomato sauce (I’ve used passata once—didn’t notice much difference)
2 tbsp tomato paste
2 cups beef broth (chicken broth in a pinch, but it changes the flavor, fair warning)
2 tsp cinnamon
1 tsp unsweetened cocoa powder (my grandma swears by Hershey’s, but hey, whatever’s affordable)
1 ½ tbsp chili powder
1 tsp ground allspice
1 tsp ground cumin
1/2 tsp cayenne pepper (optional—I like a kick, some don’t)
2 tbsp apple cider vinegar
2 tsp sugar
1 lb cooked spaghetti noodles (sometimes I use linguine, but you’d get side-eye in Cincy)
Finely shredded cheddar cheese (the more, the merrier…seriously)
Diced onion, beans, or oyster crackers (I usually leave beans out unless I’m feeling rebellious)

How I Throw This Together

Bust out your biggest pan and brown the ground beef on medium. Don’t rush—if you leave a little chunkiness, nobody will judge. Add your onion and garlic, cook till it smells amazing.
Add the liquids (tomato sauce, paste, broth), toss in all those crazy spices, cocoa, vinegar, and sugar. Stir till it’s sorta together. And honestly, it isn’t pretty at this stage, but hang in there.
Simmer away, uncovered, about 45 minutes. Keep an eye on it—this is usually when I wander off and almost forget to stir. Give it a taste halfway (I never regret sampling early, except once, when the cinnamon hadn’t mixed in—let’s just say yikes).
Boil up your spaghetti in another pot. I don’t salt the water; you absolutely can. Cook noodles till they’re just right for you—sometimes al dente, sometimes…well, a bit softer if the day’s run me ragged.
Layer it up! Noodles first, then chili, top with cheese—seriously, pile it up. Add beans or diced onion if you want, or those little oyster crackers if you’re feeling authentic. I skip the beans but always add too much cheese, and honestly, I have no regrets.

A Few Notes From My Many Test Runs

If you want it even thicker, leave the lid off a bit longer. But watch it—it’ll glue itself to the pot if you get distracted (speaking from inevitable experience).
The chili itself tastes better overnight—probable magic, maybe just time giving flavors a chance to mingle. Or maybe it’s just my imagination.
I’ve tried prepping the pasta and sauce the night before, but it always clumps together like a stubborn toddler, so…don’t recommend.
And yeah, don’t sweat the spice order. On second thought, just dump ‘em all in at once if your brain’s fried. No one will ever know.

How I’ve Changed It (Plus That One Miss)

I swapped ground chicken in once—kind of boring, to be honest. Beef or even turkey is better.
Threw in a can of kidney beans one night—my partner thought it was “interesting,” which is not exactly praise.
Made it meatless for a friend with lentils—it needed extra salt, but actually, not half bad.
Did a “deconstructed” version over fries—messy and not tradition, but oh man, perfect for late-night snacking. My arteries were less impressed, though.

Equipment—But Don’t Panic If You’re Short a Gadget

Honestly, a big pan, a wooden spoon, and a decent pot for the noodles is all you really need. But I swear by my heavy Dutch oven, except for the three times I used the regular ol’ stockpot and it worked just fine. So, don’t sweat the brand names here—use what you got. Colander if you’ve got, or just fish noodles out with tongs (done it plenty).

How to Store This—Though It Rarely Lasts

Wrap up leftovers (if there are any) in a sealed container and stash them in the fridge for up to three days. I really think it tastes better the next day—let’s the flavors bloom, you know? Freezer works too, but I always forget it’s in there…

Serving—The Family Table Way

We go big—big bowls, cheese avalanche, maybe a side of garlic bread if I’m feeling ambitious (or just have a tired loaf of bread hanging around). My family loves to argue over whether beans belong; I say follow your heart. My cousin dunks potato chips in hers, which probably isn’t legal anywhere but our house.

Pro Tips I Wish I’d Known Sooner

Don’t rush the simmer, no matter how hungry you are—I tried skipping it once; chili was weirdly sweet and thin. Just…don’t.
If you use pre-shredded cheese, it’s fine! Some folks will argue, but honestly, weeknight dinner demands shortcuts.
Sneak a spoonful of sauce after 20 minutes. If you can taste all the spices, maybe hold off—let it mellow longer.

FAQ—Your Questions, My Not-So-Perfect Answers

Can I make this in a slow cooker? Oh, for sure! Just brown everything first, then toss it all in the slow cooker on low for 4-5 hours. Set it and forget it is my kind of cooking some days.

Is it really okay to put cocoa in chili? Yep! Adds a subtle depth. If you’re nervous, start light (like 1/2 tsp). Honestly, I didn’t even tell my mom for a year.

Can I use different pasta? Sure thing, I’ve done it with penne when the spaghetti box was mysteriously empty. Tastes just as good, though my Cincinnati friend may disown me now.

Does it freeze well? Chili does, noodles not so much. Freeze sauce, make noodles fresh if you can remember. (I rarely do.)

Do I really need all those spices? It’s what makes it Cincinnati! But…sometimes I’ve skipped the allspice, and honestly, no one noticed except maybe the spice rack.

If you want more chili-cooking tips, I learned so much form this Serious Eats guide (Kennethji’s take rocks). Also, Budget Bytes’ version is super approachable! And yeah, there’s always the original Skyline Chili if you want to see where this all started.

Give it a try and let me know if your family opinions are as divided as mine (in the best way, obviously). And if you spill sauce on the counter, tell yourself it’s just part of the experience. Happy cooking!

Cincinnati Chili Spaghetti Recipe: My Cozy, Quirky Take