Cincinnati chili over pasta


This Cincinnati chili is prepared with Mediterranean herbs and spices such as oregano, cumin, and cloves, and served over pasta, topped with mountains of gratted cheese.


4 T cooking oil (olive oil or other cooking oil)
1 onion (medium sized, chopped)
3⁄4 c celery (chopped, about 2 stalks)
2 clv garlic (peeled and sliced)
1 lb beef (ground meat)
1⁄2 c broth (beef broth)
1 T chili powder (or to taste)
2 T honey
1 t cumin (ground)
1⁄4 t clove (ground, or 2-3 dried cloves)
1⁄2 t oregano (dried or ground)
1 cn beans (red kidney beans, drained, 15 oz can)
8 oz pasta (long thin pasta, cooked and drained)
1 c cheese (shredded Cheddar cheese)


  1. Preheat a large saucepan on medium heat for 2 minutes. Heat up the oil. Add the beef, onions, celery, and garlic and cook, stirring until the beef is brown and the vegetables are tender. Drain the fat from.
  2. Stir in the tomato sauce, beef broth, chili powder, honey, cumin, cloves, and oregano and bring to a boil. Lower the heat and cover. Simmer for 30 minutes. Add the kidney beans and cook 15 minutes more.
  3. Divide the spaghetti among 6 bowls. Top with the chili and shredded cheese. Serve immediately.


Although chili has been recognized is as a Texan dish, Cincinnati has a reputation for it. Only Some Greek cook adapted the traditional Texan recipe adding flavors from the Mediterranean region. The chili is traditionally served over pasta or over a hot dog.

It has become the local fast food and there are restaurant chains in the area specializing in this kind of chili. You'll hear talk of one, two, three or more ways meaning a bowl of chili only, chili over pasta, chili over pasta topped with cheese, and sliced onions, extra beans, and others for four, five or six-way.

4 servings
Preparation time
Cooking time
Total time
30 minutes

Cincinnati chili over pasta