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

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.

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Nutrition Information

To get nutritional information, press the Get Nutrition Info button below.

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!