Cincinnati chili over spaghetti
A finely textured beef sauce simmered without browning, served over spaghetti with finely grated cheddar.
Active time40 min
Cooking3 h 30 min
Total4 h
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Ingredients
- 12 g garlic
- 227 g sweet onions
- ≈ ¼ tsp ground cayenne
- 1 g ground allspice
- 340 g cheddar block
- 450 g raw minced beef with about twenty percent fat
- 2 g ground cinnamon
- 114 g tomato paste
- 1 g ground cumin
- 1000 ml water
- 0.5 g ground dried ginger
- 30 ml olive oil
- 0.3 g dried bay leaves
- 25 g active dry baker’s yeast
- 0.5 g dried oregano
- 8 g sweet paprika
- 1 g ground white pepper
- 8 ml classic anchovy Worcestershire sauce
- 8 g fine salt
- 340 g dried spaghetti
- 15 ml red wine vinegar
- 0.5 g ground cloves
- 8 g mild American chili powder spice blend
Preparation
Peel the onion and garlic and mince very finely. In a casserole, vigorously mix raw beef with 500 ml cold water using a stiff whisk or potato masher for about 2 min until a meat slurry forms without large clumps. Add the remaining 500 ml water, onion, garlic, 85 g tomato paste, all the vinegar, Worcestershire, bay, salt, active dry yeast, chili powder blend, paprika, allspice, cayenne, cinnamon, cumin, oregano, white pepper, cloves and ginger. Mix thoroughly. Neither meat nor aromatics are browned.
12 g garlic227 g sweet onions≈ ¼ tsp ground cayenne1 g ground allspice450 g raw minced beef with about twenty percent fat2 g ground cinnamon114 g tomato paste1 g ground cumin1000 ml water0.5 g ground dried ginger0.3 g dried bay leaves25 g active dry baker’s yeast0.5 g dried oregano8 g sweet paprika1 g ground white pepper8 ml classic anchovy Worcestershire sauce8 g fine salt15 ml red wine vinegar0.5 g ground cloves8 g mild American chili powder spice blend- knife
- board
- casserole
- stiff whisk or potato masher
Bring to a boil, stirring often, then lower to a gentle simmer and cook uncovered for about 180 min. Stir and scrape the bottom regularly until the sauce is finely textured and coherent, still spoonable without being watery or dry. Continue gently if needed. Remove bay leaves at the end.
- casserole
- spoon or spatula
Toward the end of simmering, cook spaghetti in a large pan of unsalted boiling water until soft, about 3 min beyond the packet’s al dente time. Meanwhile, finely grate cheddar on the small holes of a box grater and mix all the oil with the remaining 28.5 g tomato paste in a large bowl. Drain spaghetti without reserving water and toss with this coating. Divide all pasta, cover with all the beef sauce and then all the finely grated cheddar. Serve hot so the cheese melts.
340 g cheddar block30 ml olive oil340 g dried spaghetti- saucepan
- colander
- fine grater
- bowl
- tongs
- ladle
Allergens
- Fish
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration