One-Pot Cincinnati Chili Spaghetti Bake

Calling all comfort food lovers!

This One-Pot Cincinnati Chili Spaghetti Bake is about to revolutionize your weeknight dinner game.

Imagine the rich, slightly sweet, cinnamon-spiced goodness of authentic Cincinnati chili combined with tender spaghetti – all cooked in ONE pot.

Yes, you read that right – no separate boiling of pasta required!

What makes Cincinnati chili special is its unique blend of warm spices like cinnamon and cocoa powder that create a depth of flavor you won’t find in traditional chili.

This one-pot version takes all those beloved flavors and transforms them into a hearty, cheese-topped bake that’s perfect for busy weeknights or weekend gatherings.

The pasta soaks up all that savory goodness while cooking right in the sauce – meaning more flavor and way fewer dishes!

Ingredients

For the base:

• 1 tablespoon canola oil
• 1 medium green pepper, seeded and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 oz can diced mild green chilies
• 6 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon sugar
• ½ teaspoon salt

For the chili and pasta:

• 1 lb raw 95% lean ground beef
• 1 (8 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 cup chunky salsa
• 1 cup low sodium beef broth
• 1 cup water
• 8 oz uncooked thin spaghetti, broken in half (use whole wheat spaghetti if following the myWW Purple plan)
• 3 oz 50% reduced fat sharp cheddar, shredded

Steps

1. Pour 1 tablespoon canola oil into a dutch oven or large, deep, oven-safe skillet or pot and bring to medium heat. Add the green pepper, onion and garlic and stir to coat. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and translucent. You’ll know they’re ready when the onions become slightly transparent and the peppers soften when pressed with a spoon.
2. Add the diced green chilies, 6 tablespoons chili powder, 1 tablespoon cocoa powder, 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon sugar and ½ teaspoon salt and stir to combine. This spice mixture should become fragrant within 30 seconds – this blooming of spices is crucial for developing flavor, but watch carefully to prevent burning.
3. Add the ground beef and stir to coat with the spice mixture. Cook, breaking up the meat with a wooden spoon until browned, about 8 minutes. The beef should be broken into small, uniform pieces with no pink remaining. A potato masher works wonderfully for breaking up ground meat if you’re having trouble getting fine pieces.
4. Pre-heat the oven to 350°F (175°C). Add the tomato sauce, diced tomatoes, salsa, beef broth and water to the pot and stir together, using your cooking spoon to scrape up any browned bits stuck to the bottom of the pan (these contain tons of flavor!). Bring the mixture to a rolling boil – you should see bubbles consistently breaking the surface.
5. Once boiling, add the broken spaghetti pieces. Stir to combine and make sure the pasta is fully submerged in the liquid – this ensures even cooking. Reduce heat to low and cover the pot. Simmer covered for 15 minutes, removing the lid to stir every five minutes to break up any clumping pasta and scrape anything sticking to the bottom. The pasta is done when it’s tender but still has a slight bite (al dente).
6. Stir the chili/pasta mixture again and place it uncovered into the pre-heated oven. Bake for 20 minutes until you see bubbling around the edges. Remove from oven – the mixture will still look somewhat soupy at this stage, which is normal.
7. Sprinkle the 3 oz shredded cheese evenly over the top of the chili and return it to the oven for another 5 minutes until the cheese is completely melted and the chili has firmed up, soaking up much of the excess liquid. Allow to sit for about 10 minutes before serving – this resting time is essential as it allows the dish to set up properly and flavors to meld.

Smart Swaps

• Use ground turkey instead of beef for a leaner option with similar texture
• Substitute black beans for half the meat to increase fiber and reduce calories
• Try gluten-free pasta (corn and rice blend works best) for a celiac-friendly version
• Use nutritional yeast (about 2 tablespoons) mixed with a little olive oil instead of cheese for a dairy-free topping

Make It Diabetes-Friendly

• Replace regular pasta with Fiber Gourmet light pasta to cut carbs by 40% (only 18g net carbs per serving instead of 30g)
• Use whole wheat pasta to lower the glycemic impact and add 3g fiber per serving
• Reduce sugar to 1/2 teaspoon and add 1/4 teaspoon additional cinnamon for sweetness without the glucose spike
• Serve with a side of non-starchy vegetables like 2 cups of steamed broccoli to help slow carbohydrate absorption

Pro Tips

• For the richest flavor, toast the spices until fragrant before adding the meat
• Don’t skip the resting time at the end – it’s crucial for the perfect texture
• The dish will thicken significantly as it cools, so don’t worry if it seems a bit soupy at first
• For authentic Cincinnati-style serving, offer toppings like diced onions, kidney beans, and extra cheese for people to add as desired
• Leftovers actually taste better the next day as flavors continue to develop overnight in the refrigerator