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Cincinnati chili served on spaghetti with shredded cheese being sprinkled on to it; served in a white with blue trim detail bowl
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5 from 4 votes


Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time12 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: beanless chili, copycat, fall recipes, ground beef, pasta, soup recipes
Servings: 15 Servings
Calories: 206kcal
Author: Cindy Hopper


Meat and Spice Mixture

  • 4 medium onions finely chipped
  • 8 cloves garlic optional, finely minced
  • 4 pounds lean ground beef
  • 8 cups beef broth
  • 2 can 15-ounce cans tomato sauce
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 4 tablespoons cider vinegar
  • 1 ounce unsweetened chocolate
  • 1/2 teaspoon ground cloves

Chili Spice Paste Mixture

  • 3 tablespoons chili powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon flour
  • 2 tablespoons water


  • 2 boxes spaghetti noodles or rotini


  • In large pot brown hamburger, add in onions and garlic and cook until onions are translucent. Drain any fat.
  • Add the beef broth, tomato sauce, and allspice. Cook over low heat for about 30 minutes.
  • Add bay leaves, ground cloves, vinegar, chocolate, and salt, to taste.
  • Stir in the chili paste mixture. 
  • Cover and cook over low heat for about an hour. I like to let it simmer for about 3 hours. Don't let it get too thick. Add more broth if needed.
  • Prepare the spaghetti noodles when there are approximately 20 minutes remaining in the chili's cook time. When the chili and spaghetti are done, serve the chili ladled over the spaghetti.



Calories: 206kcal | Carbohydrates: 5g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 585mg | Potassium: 592mg | Fiber: 2g | Sugar: 1g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 4mg