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Authentic Cincinnati Chili over Spaghetti (Skyline-Style)

Cincinnati chili over spaghetti pairs a long-simmered, warmly spiced beef chili with al dente pasta and finely shredded sharp cheddar. The chili is simmered uncovered until it reaches 160°F, then served over spaghetti in the classic Skyline-style combination.
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Prep Time 15 minutes
Cook Time 2 hours 42 minutes
Total Time 2 hours 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 2 lb ground beef 85% lean
  • 4 cup cold water
  • 1 can (15 oz) tomato sauce
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp cocoa powder unsweetened
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 0.5 tsp ground allspice
  • 0.25 tsp ground cloves
  • 0.5 tsp black pepper
  • 1 tsp kosher salt
  • 1 bay leaf
For the spaghetti
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb spaghetti
For the topping
  • 12 oz sharp cheddar cheese finely shredded

Equipment

  • 1 5-quart heavy pot
  • 1 6-quart pot

Method
 

Make the chili
  1. In a 5-quart heavy pot, use a whisk to break the ground beef into very fine particles in the cold water.
  2. Stir in the tomato sauce, garlic, Worcestershire sauce, vinegar, chili powder, cocoa, cinnamon, cumin, allspice, cloves, black pepper, salt, and bay leaf.
  3. Bring the chili to a boil over medium-high heat.
  4. Reduce the heat to low and simmer uncovered for 2 to 2 1/2 hours, stirring and scraping the bottom of the pot every 20 minutes.
  5. Skim excess fat as needed.
  6. Confirm the chili reaches 160°F.
  7. Remove the bay leaf.
Cook the spaghetti
  1. Bring the water to a boil in a 6-quart pot.
  2. Add the salt and spaghetti, and cook according to package directions, usually 8 to 12 minutes, until al dente.
  3. Drain the spaghetti.
Finish and serve
  1. Divide the spaghetti among six bowls.
  2. Ladle the chili over the spaghetti.
  3. Top each serving with shredded cheddar.

Notes

For finely textured chili, break the beef into very fine particles in cold water before heating. Refrigerate leftovers for 3 to 4 days or freeze the chili for up to 3 months; use gluten-free spaghetti for a gluten-free option.