Cincinnati Chili with Pasta
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Cook time
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Cincinnati-style chili with a twist! If you've never had chili over pasta, I'm about to convert you.
Recipe type: Chili
Serves: 4 servings
  • 12 oz ground beef (80/20)
  • 12 oz ground pork
  • salt and pepper
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons sugar
  • 2- 14 oz cans chili-style kidney beans
  • 1-14 oz can diced tomatoes
  • 1- 4oz can diced green chiles, I prefer hot
  • 1- 12 oz stout beer, like Guinness
  • Cooked Acini di Pepe pasta, or pastina
  • Shredded cheddar cheese and diced onions for topping
  1. Heat a large pot over medium-high heat. Don't add any oil or butter, just put the beef and pork in the hot pan and let it brown, breaking it up into bits with a wooden spoon as it cooks. Season with a pinch of salt and pepper.
  2. Once the meat is brown, but not cooked through, add the onions and stir. Season with a pinch of salt and pepper. Add the minced garlic, stir.
  3. Season with 1 tablespoon of chili powder, ¼ teaspoon ground cinnamon, ¼ teaspoon cayenne, and 3 tablespoons of sugar. Stir and let cook 2 minutes.
  4. Add all 4 cans- do not drain- and stir the chili.
  5. Start by adding about half the bottle of Guinness, and add more later if the chili is too thick.
  6. Bring to a boil, then reduce to medium-low heat and let simmer at least 10 minutes, (the longer the better!)
  7. Serve over cooked Acini di Pepe pasta, and top with lots of shredded cheese and diced onion.
Recipe by Ally's Cooking at