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Thrive On

Cincinnati-Style Chili

Low SodiumLow PotassiumHigh Protein Egg-FreeNo ShellfishNut-FreeAmericanItalianMexicanSouthwestBeefDinner
4 cups chili and 4 cups spaghetti
Active time: 30 minutes
Total time: 30 minutes

Nutrition Per Serving

  • Calories399 cal
  • Total Fat18.3 g
  • Saturated Fat7.4 g
  • Cholesterol3 mg
  • Sodium405 mg
  • Carbohydrate Total28.9 g
  • Protein31.7 g
  • Phosphorus393 mg
  • Potassium799 mg
  • Fiber6.9 g
  • Calcium202 mg


  • 1 pound lean ground beef
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 14-ounce can diced tomatoes
  • ¼ cup water
  • 8 ounces whole-wheat spaghetti
  • ½ cup shredded cheese, such as Cheddar or pepper Jack


In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Offer a variety of toppings —sliced scallions, fresh cilantro or jalapeños will add a kick to the dish.


  1. Bring a pot of water to a boil.
  2. Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  3. Meanwhile, cook spaghetti according to package directions.
  4. Serve the spaghetti topped with the chili and cheese.


  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.