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!!!
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8|
|Calories from Fat: 216 (63%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 79.5mg||24 %|
|Sodium 412.1mg||14 %|
|Potassium 579.8mg||15 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9.4g|
|Protein 20.9g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 344
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