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Cincinnati Chili Bowl
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1 tablespoon Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1 pound lean ground beef (not less than 80% lean)

1/2 cup water

1 (29-ounce) can tomato sauce

1 tablespoon unsweetened cocoa

1 tablespoon Worcestershire sauce

1 teaspoon instant beef bouillon

1 teaspoon ground cinnamon

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves


1 (16-ounce) package uncooked dried spaghetti


Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese, if desired

Chopped red onion, if desired

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan over medium-high heat until sizzling. Add onion and garlic; cook 2-3 minutes or until softened. Add ground beef; continue cooking, stirring occasionally, 4-5 minutes or until browned. Drain off fat, if necessary.

  2. STEP 2

    Stir in all remaining ingredients except spaghetti, cheese and red onion. Continue cooking 4-5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 50-60 minutes or until flavors are blended.

  3. STEP 3

    Cook spaghetti according to package directions. Drain.

  4. STEP 4

    Divide cooked spaghetti evenly among 6 bowls; spoon chili mixture over spaghetti. Top each serving with cheese and onion, if desired.

Tip #1

To serve in typical “Cincinnati-style,” pass bowls of chopped onion, chopped garlic and hot cooked pinto beans.

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