Growing up in the Greater Cincinnati area makes it hard not to love “Cincinnati Style” Chili. It’s not like your traditional hearty chili recipes, Cincinnati chili has a bit of sweetness to it and it’s perfect atop noodles and smothered with cheese. We have our local preference on where to dine for Cincinnati Style Chili, but sometimes we like to eat it at home. On nights like that I either put together a pot of chili using Michael’s grandfather’s recipe or I make Cincinnati Chili Spaghetti Pie. It’s super easy to make and it’s always a hit!
Cincinnati Chili Spaghetti Pie
**Recipe makes two pies – one for dinner tonight and one to freeze for later!
Ingredients:
12 oz uncooked Spaghetti
4 Eggs
2/3 cup Parmesan Cheese
2 lbs. Ground Beef
1 medium sized Onion, chopped
15 oz. can Tomato Sauce
2 tsp. Chili Powder
2 tsp. Pumpkin Pie Spice
1 tsp. Cumin
1 tsp. Garlic Salt
1/2 tsp. Cinnamon
15 oz. can Red Kidney Beans
1 cup shredded Cheddar Cheese
Directions:
Heat oven to 350°. Grease two pie plates (I use olive oil spray and aluminum pie plates for less clean up). Cook spaghetti and drain. Beat the eggs and then mix in Parmesan Cheese. Mix egg mixture and spaghetti together in the pot that you cooked the spaghetti in. Then divide the spaghetti mixture into the two pie plates. Using a spatula, press the spaghetti into the sides and bottom of the pan, leaving space to put the beef.
Cook beef and onion over medium heat, stirring frequently, until beef is brown and then drain. Stir in spices and tomato sauce and reduce heat to low. Simmer for about 5 minutes and then stir in beans. Spoon the beef mixture into spaghetti crust and sprinkle with cheese.
Here’s the pie ready to bake:
Bake uncovered about 25 minutes, until the cheese melts and the edges begin to brown.
Here’s what the finished product looks like…please excuse the terrible picture, the sun had set last night before I could get a good shot of dinner.
- **Recipe makes two pies - one for dinner tonight and one to freeze for later!
- Ingredients:
- 12 oz uncooked Spaghetti
- 4 Eggs
- ⅔ cup Parmesan Cheese
- 2 lbs. Ground Beef
- 1 medium sized Onion, chopped
- 15 oz. can Tomato Sauce
- 2 tsp. Chili Powder
- 2 tsp. Pumpkin Pie Spice
- 1 tsp. Cumin
- 1 tsp. Garlic Salt
- ½ tsp. Cinnamon
- 15 oz. can Red Kidney Beans
- 1 cup shredded Cheddar Cheese
- Heat oven to 350°. Grease two pie plates (I use olive oil spray and aluminum pie plates for less clean up). Cook spaghetti and drain. Beat the eggs and then mix in Parmesan Cheese. Mix egg mixture and spaghetti together in the pot that you cooked the spaghetti in. Then divide the spaghetti mixture into the two pie plates. Using a spatula, press the spaghetti into the sides and bottom of the pan, leaving space to put the beef.
- Cook beef and onion over medium heat, stirring frequently, until beef is brown and then drain. Stir in spices and tomato sauce and reduce heat to low. Simmer for about 5 minutes and then stir in beans. Spoon the beef mixture into spaghetti crust and sprinkle with cheese.
- Bake uncovered about 25 minutes, until the cheese melts and the edges begin to brown.
** This recipe originally came from a Betty Crocker cookbook I got years and years ago, but I can’t find it online to link to. The Betty Crocker website has tons of great recipes though, so check it out!
