Try this Cincinnati chilli or check out our easy chilli con carne, vegetarian chilli, vegan chilli, five-bean chilli and more chilli recipes.


  • 500g beef mince
  • olive oil
  • 3 cloves garlic, finely chopped
  • 1 bay leaf
  • 1/2 – 1 tsp chilli powder
  • 2 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • 1/2 tsp ground cumin
  • 5 tbsp tomato purée
  • 750ml light beef stock
  • 2 tbsp cocoa powder
  • 1 tbsp Worcestershire sauce
  • 1 tbsp red wine vinegar


  • 300g spaghetti
  • 400g tin kidney beans, rinsed and drained
  • 100g cheddar, grated
  • 4 spring onion, chopped


  • STEP 1

    Put the beef in a food processor and pulse until finely ground (you can also use a stick blender or a sharp knife if you prefer).

  • STEP 2

    Heat 2 tbsp oil in a casserole over a medium heat, then gently fry the garlic, herbs and spices for a couple of minutes, stirring regularly, until fragrant. Meanwhile, mix the tomato purée with a little stock to make a loose paste, then add to the pan along with the remaining stock, 250ml water and the beef.

  • STEP 3

    Bring to a simmer, breaking up any lumps, then simmer for 20 minutes. Meanwhile, whisk the cocoa into the Worcestershire sauce and vinegar to make a paste.

  • STEP 4

    Stir the cocoa paste into the pan and simmer gently for about 3 hours until thick, adding more water if it seems to be getting too dry. Season.

  • STEP 5

    When you’re ready to serve, cook the spaghetti in a large pan of salted water. Heat the beans in a small pan with a splash of water and season. Divide the spaghetti between 4 bowls and top with chilli, warmed beans, cheddar and onions.


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