Cincinnati Chili

READY IN: 35mins
Recipe by Stacky5

This is a wonderful chili that is a personal favorite of mine! I usually get this from "Skyline Chili" in KY, or from "GoldStar Chili" in OH...This is excellent used for chili dogs (with a mound of shredded cheddar cheese on top) or as a 3-Way (which is poured OVER a mound of spaghetti and then topped with a mound of shredded cheddar cheese.) Either way, YUM!!! One of my very favorites, and my kids love it too...HINT: The cinnamon makes all the difference!

Top Review by littleturtle

We'd never had chili with spaghetti before. I made this as directed except I added a little extra garlic. Pretty good. DH didn't think cheese went with sweet chili. Next time I may try it with cocoa powder, allspice, and a little more chili powder as another reviewer suggested.

Ingredients Nutrition

Directions

  1. Cook the beef, onions and garlic in a large (6 qt.) stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat. Drain any fat.
  2. Add the chili powder, cinnamon, nutmeg and cloves. Cook and stir for 2-3 minutes.
  3. Add tomato juice and heat to a boil. Reduce heat to low and simmer for 30 minutes.
  4. Stir in beans. Cover and cook for 15 minutes on low, stirring occasionally.
  5. Serve over spaghetti and top with shredded cheddar cheese.

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