Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that it’s always served over spaghetti. A touch of sweet spices (such as cinnamon or allspice) are added as well. The result: a hybrid recipe that’s uniquely American. Photo by Hannah Kaminsky.

Serves: 6 or more

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 medium green or red bell pepper, diced
  • 1–2 small fresh hot chile peppers, seeded and minced, or 1 (4 oz) can mild diced green chilis
  • 1 (14–16 oz) can diced tomatoes
  • 1 (14–16 oz) can crushed tomatoes
  • 2 (15–16 oz) cans red or pinto beans, drained and rinsed
  • 1 cup fresh (from 1 large ear) or frozen corn kernels
  • 2 tsp good-quality chili powder, to taste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice, optional
  • 8–10 oz whole-grain spaghetti
  • finely chopped cilantro or…

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