Entrée: United States – Cincinnati Four-Way Spaghetti with Chili, Cheese, and Onions

Name: Cincinnati Four-Way Spaghetti with Chili, Cheese, and Onions
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
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)

Cincinnati Four-Way Spaghetti with Chili, Cheese, and Onions recipe

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.

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Nutrition Information

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

Recipe Metadata

Recipe ID

1933

Country

United States

Region

Cincinnati, Ohio

URL

https://kitchen2mytable.com/view_recipe_data.php?id=1933

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!