American · main

Cincinnati-Style Chili over Spaghetti

Cincinnati-Style Chili over Spaghetti reads umami 7.3, richness 5.3 and sourness 4.5 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 4.8 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 7.3 · Richness 5.3 · Sourness 4.5 · Salinity 4.2 · Allium 4.0 · Sweetness 2.9 · Warm Spice 2.9 · Fruity 2.7 · Bitterness 2.6 · Funk & Ferment 2.2 · Heat 2.0 · Floral 1.9 · Earthy 1.7 · Herbaceous 1.5 · Citrus 1.0 · Nutty 0.7

What's in it (16)

• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• beef — 907 g
• low-sodium beef broth — 710 g
• tomato sauce — 425 g
• chili powder — 30 g
• unsweetened chocolate — 14 g
• cinnamon — 10 g
• allspice — 5 g
• cloves — 3 g
• apple cider vinegar — 30 g
• worcestershire sauce — 15 g
• salt — 5 g
• thin spaghetti — 454 g
• shredded sharp process cheese — 227 g

Time & effort: about 1 hr 23 min · effort: involved

Nutrition (per 100 g, engine-estimated): 111.1 kcal, 9.7 g protein, 5.8 g fat, 5.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the ground beef and beef broth together, breaking the beef into fine crumbles with a wooden spoon as it cooks directly in the liquid — this keeps the texture silky rather than clumped, the hallmark of real Cincinnati chili. Cook, stirring constantly, until the beef is cooked through (160°F) and the broth is simmering, about 5 minutes.
3. Stir in the tomato sauce, chili powder, cocoa powder, cinnamon, allspice, cloves, vinegar, Worcestershire sauce, and salt. Bring to a boil.
4. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the chili is deep reddish-brown, silky, and thickened to a ladle-able consistency, about 60 minutes.
5. About 12 minutes before the chili finishes, bring a large pot of generously salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, 10-11 minutes. Drain.
6. Taste the chili and season with more salt if needed.
7. Divide the spaghetti among bowls and ladle the chili over. Top each bowl with a generous heap of shredded cheddar and serve immediately.

Dishes with a similar flavor shape

• Cajun Meatloaf with Tomato Gravy — Cajun/Creole · Cajun
• Lomo a la Chorrillana — Peruvian
• Gołąbki (Stuffed Cabbage Rolls) — Polish
• Lamb Vindaloo — Indian
• Kofta-Spiced Beef and Rice Stuffed Zucchini — Middle Eastern

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.