Cincinnati Chili Spiced Meat Sauce (Printable)
Spiced meat sauce over spaghetti with cheese toppings, featuring Mediterranean-inspired seasonings.
# What You’ll 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
04 - 2 cloves garlic, minced
05 - 1 can (15 oz) kidney beans, drained and rinsed
→ 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
# How To Make It:
01 - Combine ground beef and water in a large stockpot. Break meat apart thoroughly with a wooden spoon—do not brown the meat.
02 - Stir in chopped onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, vinegar, brown sugar, chili powder, cinnamon, cocoa powder, allspice, cumin, cloves, cayenne, salt, pepper, and bay leaf.
03 - Bring mixture to a gentle boil over medium-high heat. Reduce to low, cover partially, and simmer for 1 hour 30 minutes, stirring occasionally. Skim any excess fat from surface during cooking.
04 - Remove bay leaf and adjust salt or spice levels to taste.
05 - Prepare spaghetti according to package directions. Drain well in a colander.
06 - Portion cooked spaghetti into bowls. Ladle hot chili sauce over pasta. Top with shredded cheddar cheese, additional chopped onion, and kidney beans as desired. Serve immediately with extra toppings on the side.
# Expert Tips:
01 -
- The unique spice blend creates a rich, complex flavor that's nothing like traditional Texas chili
- It's incredibly forgiving and actually tastes better the next day, making it perfect for meal prep
02 -
- Resist every urge to brown the beef first—that raw-in-liquid technique creates the signature fine texture and deeper flavor profile
- The sauce will look impossibly thin at first but thickens beautifully as it reduces and the meat releases its starches
03 -
- Make a double batch and freeze portions—this reheats beautifully and saves you on those nights when cooking feels impossible
- If the sauce is too thick after reheating, add a splash of water or tomato sauce to loosen it back up