Studio 5 is live! Click here to watch.
farmer's market chili
Getty Images

Cincinnati Chili Over Spaghetti Noodles

Chili is a chilly weather dish we all love to serve up. This Cincinnati chili is plated in a way we’d never heard of, over spaghetti noodles!

Wendy Paul shares the award winning recipe.

Find more of Wendy’s recipes on Instagram, @therealwendypaul Click here to find Wendy’s other soup recipes.


Award Winning Cincinnati Chili


  • 3 lbs. ground turkey or lean ground beef or a combo of both
  • 2 sweet onions, diced
  • 3 bay leaves
  • 2 tsp. Kosher salt
  • ¼ cup chili powder
  • 1 pinch red pepper flakes
  • 1- 2 tbsp. cumin
  • 1 tbsp. roasted cinnamon
  • 1 tbsp. smoked paprika
  • 1 tbsp. dark cocoa
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 tbsp. oregano
  • 1 tsp. dried basil
  • 1 14 oz. can diced tomatoes
  • 28 oz. crushed tomatoes
  • 16 oz. beef bone broth


In a large stockpot, brown the meat, in the olive oil and add the diced onion. Then simmer for 4-5 minutes until the onions are tender and the meat is browned.

Add the seasonings, and stir to combine, allowing the seasonings to heat through and become fragrant, another 2-3 minutes. Then add the tomatoes, broth and bring to a gentle simmer, over low to medium heat for 2-3 hours, stirring occasionally. This chili tastes better the longer you simmer. The sauce should reduce and become thick as it cooks.

Serve it the “traditional” way, with spaghetti noodles, drained and rinsed kidney beans, green onions, cheddar cheese, and oyster crackers.

Add comment