Cincinnati Chili Spaghetti with Cheddar Cheese Mountain

A hearty and flavorful Cincinnati-style chili served over spaghetti, topped with a generous mound of shredded cheddar cheese. This recipe includes beans and onions for the classic 'five-way' experience.

Prep Time

15 minutes

Total Time

2 hours 15 minutes

Calories

775 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.49/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2lbsGround Beef(Use lean ground beef (85/15 or leaner))

£7.00

1largeOnion(Finely diced)

£0.60

4clovesGarlic(Minced)

£0.20

6ozTomato Paste

£0.50

4cupsBeef Broth(Low sodium is preferred)

£1.20

15ozTomato Sauce

£0.60

2tablespoonsUnsweetened Cocoa Powder

£0.15

2teaspoonsGround Cinnamon

£0.10

2teaspoonsGround Cumin

£0.10

0.5teaspoonGround Allspice

£0.05

0.3teaspoonGround Cloves

£0.05

0.3teaspoonCayenne Pepper(Adjust to taste for heat level)

£0.05

2tablespoonsWorcestershire Sauce

£0.15

1tablespoonApple Cider Vinegar

£0.05

1tablespoonDark Brown Sugar

£0.05

15ozKidney Beans(Drained and rinsed)

£0.70

1teaspoonSalt(To taste)

£0.01

0.5teaspoonBlack Pepper(To taste)

£0.05

1lbSpaghetti

£0.80

8ozCheddar Cheese(Shredded)

£2.50

Total Cost

£14.91

£2.49 per serving

Instructions

1.
In a large skillet or pot, brown the ground beef over medium-high heat. Crumble it as it cooks. Drain off any excess grease.
2.
Add the diced onion and minced garlic to the pot with the ground beef. Cook until the onion is softened, about 5 minutes.
3.
Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly.
4.
Add the beef broth, tomato sauce, cocoa powder, cinnamon, cumin, allspice, cloves, cayenne pepper, Worcestershire sauce, apple cider vinegar, and brown sugar to the pot. Stir well to combine.
5.
Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1.5 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
6.
During the last 30 minutes of simmering, add the drained and rinsed kidney beans to the chili.
7.
Season with salt and pepper to taste.
8.
While the chili is simmering, cook the spaghetti according to package directions. Drain well.
9.
To serve, place a portion of spaghetti on each plate. Ladle a generous amount of Cincinnati chili over the spaghetti.
10.
Top with a heaping mound of shredded cheddar cheese. For a true 'five-way', add chopped onions, beans, or oyster crackers, if desired.

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My Notes

Nutrition Information

Nutrition per serving (505g)

775 kcal / 3243 kJ

Carbs

60g

23% of RDA

Fat

38g

54% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

14 g

16% of RDA

Sodium

1025 mg

45% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, use a dark, robust beer instead of some of the beef broth.

Adjust the amount of cayenne pepper to control the spiciness of the chili.

The chili tastes even better the next day, so it's a great dish to make ahead of time.

For a vegetarian version, substitute the ground beef with a plant-based ground and vegetable broth for beef broth.

Add a dash of hot sauce for extra heat.

Cooking Equipment

Large pot or Dutch oven

Large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use a dark, robust beer instead of some of the beef broth.

Adjust the amount of cayenne pepper to control the spiciness of the chili.

The chili tastes even better the next day, so it's a great dish to make ahead of time.

For a vegetarian version, substitute the ground beef with a plant-based ground and vegetable broth for beef broth.

Add a dash of hot sauce for extra heat.

Cincinnati Chili Spaghetti with Cheddar Cheese Mountain

Ingredients

Instructions