Cincinnati chili casserole takes the iconic Greek-inspired chili of southwestern Ohio—ground beef simmered with warm spices, chocolate, and a touch of cinnamon—and bakes it into a hearty, family-friendly dinner. Instead of layering chili over spaghetti as in a traditional 5-way, this version combines the chili with pasta, then tops it with cheddar cheese and bakes until bubbly. It’s a practical, one-dish meal that delivers all the sweet-and-savory depth of the original with far less fuss.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (about 1 ½ cups / 200 g)
- 4 cloves garlic, minced
- 2 pounds (900 g) ground beef (85% lean)
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 (15-ounce / 425 g) can tomato sauce
- 2 cups (480 ml) beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon brown sugar (optional, to balance acidity)
- 12 ounces (340 g) spaghetti or linguine, broken in half
- 2 cups (225 g) shredded sharp cheddar cheese
- 1 cup (110 g) shredded Monterey Jack cheese
- Salt and black pepper to taste
- For serving: oyster crackers, chopped raw onion, kidney beans (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef, breaking it up with a spoon. Cook until no longer pink, about 8–10 minutes. Drain off excess fat if needed, leaving about 2 tablespoons in the pot for flavor.
- Stir in the chili powder, cinnamon, allspice, cumin, and cayenne (if using). Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly.
- Pour in the tomato sauce, beef broth, vinegar, Worcestershire sauce, bay leaf, and brown sugar (if using). Bring to a simmer, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally, until the chili is thick and flavorful. Remove the bay leaf and season with salt and pepper to taste.
- While the chili simmers, cook the spaghetti in a large pot of salted boiling water until just shy of al dente (about 2 minutes less than package directions). Drain well.
- Preheat your oven to 375°F (190°C).
- Combine the cooked spaghetti with the chili in a large bowl, tossing well to coat the pasta evenly.
- Transfer the mixture to a 9×13-inch (23×33 cm) baking dish. Mix the two cheeses together and sprinkle evenly over the top.
- Bake uncovered for 20–25 minutes, until the casserole is hot and the cheese is melted and lightly browned in spots. Let rest for 5 minutes before serving.
- Serve with oyster crackers, raw chopped onion, and kidney beans if desired.
Tips
- Use lean ground beef: 85% lean works best; if you use 70% lean, drain off the fat thoroughly after browning to avoid a greasy casserole.
- Don’t overcook the pasta: Since the casserole bakes, cook the spaghetti 2 minutes less than the package directs. This prevents it from becoming mushy in the oven.
- Make the chili ahead: The chili base can be made up to 3 days in advance and refrigerated. Assemble the casserole when ready to bake, adding 5–10 minutes to the baking time if the chili is cold.
- Freeze for later: Assemble the casserole without the cheese, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, add the cheese, and bake as directed.
Serving Suggestions
Serve this casserole with a crisp green salad dressed with a simple vinaigrette to cut through the richness. Steamed green beans or roasted broccoli also pair well. For a true Cincinnati experience, set out small bowls of oyster crackers, chopped raw onion, and warm kidney beans so everyone can top their portion. A cold glass of milk or a light lager complements the spiced beef nicely.
Variations
- Turkey or chicken: Substitute ground turkey for beef. Since turkey is leaner, add 1 tablespoon of olive oil to the pot when browning to prevent sticking. Cook turkey to 165°F (74°C) safe minimum internal temperature.
- Vegetarian: Use 2 (12-ounce) packages of plant-based ground meat substitute. Cook it according to package directions, then proceed with the recipe. Add 1 cup (200 g) cooked lentils for extra texture.
- Spicy kick: Increase the cayenne to ½ teaspoon or add 1 finely chopped jalapeño with the onion.
- Cheese swap: Use all sharp cheddar, or try a blend of cheddar and pepper jack for a spicy twist.
- Gluten-free: Use gluten-free spaghetti or a gluten-free pasta blend. Check that your Worcestershire sauce is gluten-free.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place a portion in the microwave and heat in 1-minute intervals, stirring halfway, until steaming (165°F / 74°C). For a crispier top, reheat in a 350°F (175°C) oven for 10–15 minutes. The casserole also freezes well; wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different pasta shape? Yes, elbow macaroni, penne, or rotini all work well. Adjust cooking time according to the package, still undercooking by 2 minutes.
What makes Cincinnati chili different from regular chili? It’s thinner in texture, with a distinctive sweet-spicy flavor from cinnamon, allspice, and often a touch of chocolate. It’s traditionally served over spaghetti with cheese, onions, and beans.
Can I skip the chocolate? This recipe doesn’t include chocolate, but some traditional versions do. If you want that flavor, add 1 ounce (28 g) unsweetened chocolate along with the tomato sauce. It adds depth without making the dish taste sweet.
Is it necessary to pre-cook the pasta? Yes, because the baking time is short. If you use uncooked pasta, it won’t soften properly and the casserole will be dry.
Can I make this in a slow cooker? Yes. Brown the beef and onions on the stovetop, then transfer to a slow cooker with the remaining chili ingredients. Cook on low for 6–8 hours. Cook the pasta separately, combine, top with cheese, and broil briefly to melt.
What temperature should the ground beef reach? Ground beef must reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines. Check with a food thermometer after browning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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