Entrée: United States – Cincinnati Two-Way Spaghetti and Chili
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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)
Show original ingredient measurements
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. ---
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 417 kcal
Carbohydrates: 84 g
Protein: 14.7 g
Fat: 1.7 g
Saturated fat: 0.3 g
Fiber: 3.6 g
Sugar: 3 g
Sodium: 7 mg
Potassium: 251 mg
Calcium: 24 mg
Iron: 3.71 mg
Generated: 2026-11-05T19:36:36+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium and Iron are known subtotals. Missing contributions are unknown, not zero.