Ready in 45 minutes
Here is how to make Incredible Cincinnati Chili-2-Way, 3-Way, 4-Way, and 5-Way. This is not your "Texas-Style" chili, but rather a regional dish that is well-known and loved in Ohio, Indiana, and Kentucky, and the surrounding states. The recipe was originated by a Greek immigrant, Tom Kiradjieff in 1922. He called the dish "spaghetti chili," and added a Middle Eastern flavor to the dish. Since that time, the recipe has had many revisions and versions, This is the version that is popular in the area where I live. It sounds unusual--but most people love it!
Fettucini, cooked according to package directions and drained
(2) 15 oz. cans kidney beans, drained, washed, and heated
4 cups shredded sharp Cheddar cheese
i medium onion, chopped
For the following combinations, it is crucial that you use the order given:
2-Way Chili: Chili served over fettucini
3-Way Chili: Additionally topped with shredded Cheddar cheese
4-Way Chili: Additionally topped with chopped, fresh onions
5-Way Chili: Additionally topped with kidney beans
The only cracker properly served with Cincinnati chili is the oyster cracker. To serve your chili, pick the style you want, layer it on a plate, and surround it with oyster crackers. Enjoy!!!