Cincinnati Chili | Kita Roberts

Cincinnati Chili

If I had known that Cincinnati style chili was commonly served as a sauce for hot dogs - this post would be very different. And 10 times more epic. 
Course Main Course
Cuisine American
Keyword chili
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 807
Author Kita Roberts


  • 12 oz dried spaghetti
  • 1 lbs ground beef
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1/4 tsp red pepper flakes
  • 1-2 tbsp chili powder
  • 1/4 tsp ground cinnamon
  • 15 oz cooked red kidney beans rinsed and drained
  • 14 oz marinara sauce
  • 14 oz diced tomatoes drained
  • 1/3 cup water
  • salt and pepper
  • shredded cheddar cheese


  • In a large pot of boiling salted water, cook the spaghetti according to directions on package.
  • Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until meat is cooked through and onion is tender. 
  • Add the garlic and tomato paste and cook 1 minute longer. 
  • Stir in the red pepper flakes, chili powder, cinnamon. Cook for two minutes. 
  • Add the beans, marinara sauce, diced tomatoes, and water. Bring to a boil. 
  • Reduce to simmer and let cook for a few minutes longer to allow the flavors to mingle. Season with salt and pepper as needed.
  • Serve over cooked spaghetti with a hefty portion of cheese on top.


BGH Special Interest Magazine Soups


Calories: 807kcal | Carbohydrates: 103g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 682mg | Potassium: 1577mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1235IU | Vitamin C: 21.8mg | Calcium: 133mg | Iron: 9mg