Entrée: United States – Cincinnati Two-Way Spaghetti and Chili

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Cincinnati Two-Way Spaghetti and Chili recipe
Serving Size: 2
Approximate Time
Prep 5 min
Cook 10 min
Total 15 min

Ingredients

8 oz / 225 g dried spaghetti
Salt to taste for pasta water
2 cups (480 ml) Cincinnati-style chili (prepared)
Grated cheddar cheese (optional for guests)

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente; drain.
2. Reheat the Cincinnati chili gently in a saucepan until hot.
3. Divide cooked spaghetti among plates and ladle the hot chili over the top (two-way is just spaghetti and chili). Serve immediately.

---
Estimated Nutritional Information*

Per serving | Servings: 2

Calories: 417 kcal
Carbohydrates: 84 g
Protein: 14.7 g
Fat: 1.7 g
Saturated fat: 0.3 g
Fiber: 3.6 g
Sugar: 3 g
Sodium: 7 mg
Potassium: 251 mg
Calcium: 24 mg
Iron: 3.71 mg

Generated: 2026-11-05T19:36:36+00:00

*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.

Recipe Metadata
Recipe ID
1931
Country
United States
Region
Cincinnati, Ohio
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1931

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!