Ohio Cincinnati Chili Spaghetti Bowl
Cincinnati chili parlor tradition reading a thin meat sauce simmered with cocoa, cinnamon, allspice, and clove poured over thin spaghetti and topped with mounded shredded cheddar, raw onion, and kidney beans for the Skyline-style five-way Queen City weeknight bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop onion, reserving 1/4 cup for topping. Mince 6 garlic cloves. Grate 120g sharp cheddar finely. Drain and rinse 300g canned kidney beans.
Build 1
Heat a heavy saucepan over medium-high. Add ground beef, larger onion portion, garlic, beef stock, tomato sauce, and tomato paste. Simmer 5 minutes, breaking beef apart with a wooden spoon until fine-textured.
Build 2
Stir in cocoa powder, chili powder, cumin, oregano, cinnamon, allspice, clove, cayenne, Worcestershire, apple cider vinegar, brown sugar, bay leaves, 1 tsp salt, and black pepper. Mix well.
Simmer
Reduce heat to low and simmer uncovered 35 minutes, stirring every 8 minutes, until sauce thins and becomes pourable. Discard bay leaves. While chili simmers, bring salted water to a boil over high 6 minutes and cook 240g spaghetti 9 minutes until al dente. Drain.
Warm
Heat kidney beans in a small saucepan over low 2 minutes with a splash of water and remaining 0.5 tsp salt until warmed through.
Plate
Mound spaghetti in deep bowls, ladle chili over until mostly covered, pile beans on one side, mound cheddar on top to melt on contact, scatter reserved raw onion over and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.