Chili Spaghetti

This chili spaghetti puts a cheesy spin on the classic Cincinnati approach: ground beef and onions cook down with tomato sauce and chili powder, then cooked spaghetti and shredded cheddar get stirred directly into the pot until the cheese melts into the sauce.

The pimentos are a nice surprise here. They add a sweet, slightly smoky flavor and pops of red color throughout the dish. Combined with the chili powder and tomato sauce, the overall flavor is warm and mildly spiced rather than fiery.

Using low-fat cheddar keeps things lighter without sacrificing that melty, clingy cheese pull you want in chili spaghetti. It melts right into the sauce, coating every strand of pasta.

Pro Tips

• Drain the beef well after browning. Excess grease will make the sauce oily and prevent the cheese from melting smoothly.
• Simmer the sauce a full 10 minutes before adding cheese. This concentrates the tomato flavor and lets the chili powder bloom.
• Stir the cheese in over low heat. High heat makes cheddar seize up into clumps instead of melting evenly.
• Cook the spaghetti to al dente since it will soften further in the sauce.

Variations

• Cincinnati 5-way: Top with diced raw onions and kidney beans alongside the cheese for a full Cincinnati chili experience.
• Spicy: Add cayenne pepper or diced jalapeños to the meat while browning for more kick.
• Turkey swap: Use ground turkey instead of beef for a leaner version that still carries the chili flavor.