Dinner In the Kitchen

Cincy Chili

Cincy chili is Cincinnati Style Chili – a quick chili served with spaghetti noodles. It may sound odd like it did to my family…until they tried it and immediately fell in love!


To begin, start a pot of water for your spaghetti. Place a cover on the pot to help it boil quicker. Dice a half cup of onion and mince 3 cloves of garlic.

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In your Dutch oven, heat a tablespoon of extra virgin olive oil and sauté the onion and garlic until tender, about 2 minutes.

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Add in a pound of ground beef and cook until browned.

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Now for your seasonings. A tablespoon of chili powder, a teaspoon each of cumin and baking cocoa, a half teaspoon each of salt, fresh ground black pepper, and cinnamon. Stir these in and let them cook for just a minute.

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Add in a can (15 ounce) of fire roasted diced tomatoes. Cook for a minute.

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Right about now, your water should be ready. Add in 8 ounces of spaghetti.

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To your soup pot, add in a cup of beef broth.

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Stir in a can (15 ounce) of drained and rinsed kidney beans.

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Stir in a tablespoon of red wine vinegar.

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Stir the chili all together, bring it to a boil and reduce to a simmer. Cook for a few minutes, until the spaghetti is ready. Once the spaghetti is cooked, drain it and then add it to the chili.

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Serve topped with a little shredded cheddar cheese.



This chili only takes 25 minutes to make, start to finish. As simple as it is, maybe I should call it “Cinch-y Chili.”  Enjoy!



Click here for the printable version:  Cincy Chili



About the author


Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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