Love Italian cooking? Discover 775 classic recipes in The Italian Cookbook — from perfect pasta to irresistible desserts.
When I crave something hearty yet unique, I turn to Cinci-Chili Pasta—a comforting dish that merges Cincinnati’s iconic chili with the toothsome bite of spaghetti. The aroma of simmered spices mingles with savory beef and tangy tomatoes, while a generous topping of cheddar and onions offers a satisfying finish. There’s a subtle magic to this Midwestern staple, and if you’re curious about capturing that signature flavor at home, let’s get started.
Ingredients
- 1/2 pound extra lean ground beef
- 1 cup frozen diced onion
- 1/4 cup frozen diced green bell pepper
- 2 cans (14 1/2 ounces each) stewed tomatoes, do not drain
- 1 can (15 ounces) kidney beans, do not drain
- 8 ounces tomato sauce
- 1 tablespoon chili powder
- 8 ounces spaghetti, cooked and drained
- Shredded cheddar cheese, if desired
- Chopped onion, if desired
Now, before you sprint to the grocery store like you’re auditioning for a cooking game show, let’s chat about these ingredients. Sure, frozen onions and peppers save time, but if you’re feeling fancy, fresh ones add a little more crunch and flavor. The recipe calls for extra lean beef, but honestly, if you’ve only got regular ground beef hiding in your fridge, it’ll do the job—just drain the fat like you’re trying to impress your cardiologist. And those stewed tomatoes? Don’t even think about draining them; all that extra liquid is where the flavor magic happens. If you’re tempted to use black beans instead of kidney beans, go for it. No tomato sauce? A little water and tomato paste can pinch-hit in a saucy emergency. As for the cheese and extra onions on top, it’s optional, but why deny yourself a little extra joy? After all, nobody ever complained about too much cheese—except maybe your lactose-intolerant cousin, but that’s a story for another day.
Steps
- Grab a large saucepan and hit it with cooking spray, unless you love extra cleanup. A Dutch oven can be used instead for even heat distribution and slow simmering.
- Toss in 1/2 pound extra lean ground beef, 1 cup frozen diced onion, and 1/4 cup frozen green bell pepper.
- Cook over medium-high heat, stirring, until the beef turns brown and crumbly and the veggies start smelling awesome.
- Pause for a second—if your beef looks greasy, drain the fat, unless you’re in the mood for a slip-and-slide situation.
- Add 2 cans (14 1/2 ounces each) stewed tomatoes—don’t drain them; that’s the flavor jackpot.
- Pour in 1 can (15 ounces) kidney beans, juice and all—trust me, it’s not weird.
- Stir in 8 ounces tomato sauce and 1 tablespoon chili powder, adjusting the spice if your taste buds like to party.
- Crank the heat to high and bring everything to a nice, bubbly boil.
- Once it’s bubbling, reduce the heat to low, and let it simmer 10–15 minutes, stirring occasionally.
- Meanwhile, cook 8 ounces spaghetti according to package directions, drain, and resist the urge to eat half straight from the pot.
- When the chili’s thickened and your kitchen smells like a chili cook-off, you’re ready.
- Serve the chili over the spaghetti, like a Cincinnati local—no judgment if you take a moment to admire your work.
- Top with shredded cheddar cheese and chopped onion if you believe in living your best life.
- Grab a fork, dig in, and try not to start humming “WKRP in Cincinnati.”
- If you’re outfitting a busy kitchen or café, consider a durable commercial blender to speed prep and blend sauces quickly. A candy maker can be a fun addition to a home kitchen when exploring confectionery projects with a candy making machine.
Cooking Tips
Once you’ve ladled that rich, spicy chili over a bed of tender spaghetti, there are a few tricks that’ll coax out even more flavor and texture from your Cinci-Chili creation. I always recommend simmering the chili a bit longer for deeper complexity—let those spices bloom. Toss your spaghetti lightly in olive oil before plating; this helps the Cinci-Chili pasta resist sogginess and enhances mouthfeel. You can also customize the dish by adding complementary ingredients like shredded cheese or sautéed onions to build on the base flavors and textures found in many flexible recipes, including cheddar cheese used in similar preparations. For a lighter, diabetes-conscious option, consider serving with reduced sugar accompaniments and portioned toppings to keep the meal balanced.
Final Thoughts
How often does a humble bowl of pasta manage to capture the spirit of an entire city? When I twirl Cinci-Chili Pasta on my fork, I taste the savory blend of beef, aromatic spices, and the subtle sweetness of stewed tomatoes. Each bite delivers warmth and nostalgia. This dish isn’t just food—it’s Cincinnati’s heritage, shared at my table, inviting you to savor every hearty, comforting mouthful.