Entrée: United States – Cincinnati Four-Way Spaghetti with Chili, Cheese, and Onions
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
10 min
Total
15 min
Ingredients
8 oz / 225 g dried spaghetti Salt for pasta water 2 cups (480 ml) Cincinnati-style chili (prepared) 1 1 / 2 cups (170 g) finely shredded sharp cheddar cheese 1 / 2 cup (75 g) finely diced raw onion (white or yellow)
Instructions
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Heat the chili gently until hot. 3. Arrange spaghetti on plates, spoon chili over, top with shredded cheddar, and sprinkle with diced raw onions. Serve immediately. ---
Nutritional Information*
Per serving | Servings: 2
Calories: 779 kcal**
Carbohydrates: 89.6 g**
Protein: 34.9 g**
Fat: 30.6 g**
Saturated fat: 16.6 g**
Trans fat: 1 g**
Cholesterol: 85 mg**
Sodium: 564 mg**
Potassium: 371 mg**
Calcium: 633 mg**
Iron: 3.93 mg**
Vitamin A: 269 µg RAE**
Generated: 2026-11-05T19:36:36+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary.
**This value excludes unavailable contributions for this nutrient and is not a complete total.