Cincinnati-Style Beef Chili

with Spaghetti & White Cheddar Cheese

30 MIN

4 Servings

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From the Test Kitchen

You’ll celebrate a Cincinnati specialty by cooking up beef chili with warm spices like cumin, coriander, and cinnamon. In classic, crowd-pleasing fashion, the saucy chili is served over a bed of spaghetti and garnished with cheddar cheese.

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Nutrition

PER SERVING
Calories

930 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
1 Yellow Onion
2 cloves Garlic
1 15-Ounce Can Crushed Tomatoes
2 Scallions
2 Tbsps Vegetarian Worcestershire Sauce
1 Tbsp White Wine Vinegar
1 lb Spaghetti
2 oz White Cheddar Cheese
2 Tbsps Tomato Paste
2 Tbsps Tomato Paste
¼ cup Sour Cream
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater.

2 Cook the spaghetti:

Add the spaghetti to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and a drizzle of olive oil; stir to thoroughly coat. Cover to keep warm.

3 Start the chili:

While the spaghetti cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the beef and spice blend; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.

4 Finish the chili:

Add the tomato paste to the pan. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the tomatoes and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the chili is thickened to your desired consistency and the beef is cooked through. Turn off the heat and stir in the Worcestershire sauce and vinegar. Season with salt and pepper to taste.