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  • 3/4 pound ground beef
  • 1 cup diced onion
  • 1 garlic clove, pressed
  • 1 (15-ounce) can reduced-sodium tomato sauce
  • 1 1/2 cups water
  • 2 teaspoons unsweetened cocoa
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper, or to taste
  • 1 1/2 teaspoons cider vinegar
  • 3 cups hot cooked spaghetti (about 6 ounces dry)
  • 1 (15-ounce) can red kidney beans, heated
  • 1 medium onion, chopped
  • 1/2 cup shredded Cheddar cheese


  1. Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.
  2. Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.
Recipe by Jean Kressy

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The recipe was originally published as Cincinnati Chili on

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