Cincinnati Spaghetti

Cincinnati Spaghetti

Rated 5.00 out of 5 based on 2 customer ratings
(2 customer reviews)

10,500

Rated 5.00 out of 5

Makes 2-3 Servings

Cincinnati spaghetti (also called Cincinnati chili) is an American recipe created in the humble state of Ohio, but it has very international roots. The dish was created by Greek immigrants using traditional flavours from their cuisine, such as clove and cinnamon. Our recipe uses quinoa, which is one of the planet’s superfoods.

Quinoa is gluten-free, high in protein, low calorie, and is one of the few plant foods that contain all nine essential amino acids that are crucial for human nutrition. It is also high in fiber and contains various beneficial antioxidants.

Tasting nothing like either traditional Italian spaghetti or American chili, Cincinnati spaghetti is a unique and delicious treat.

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Mogo recommends a nice pile of fresh cheddar cheese on top of your spaghetti with a garden salad or garlic bread as a perfect side dish.

Details

Cooking TimeApproximately 25-30 minutes
Makes2-3 servings
Spice LevelLow
AllergensGluten (None if Rice Pasta is Substituted)

Ingredients

Quinoa Spanish Paprika 
Vietnamese Cinnamon Allspice
Cacao Powder Himalayan Pink Sea Salt
Bay Leaf Brown Sugar
Tomato Powder Tellicherry Black Pepper
Vegetable Bouillon Cayenne Pepper
Onion Powder Garlic Powder
Cloves Spaghetti 

How to Cook

Our meals are designed to be extremely easy to cook. Follow the directions on this page or from the included recipe card included in your kit, or follow along with the video.

Please note that directions may vary based on your cooking equipment and more water may need to be added and/or cooking times may need to be slightly adjusted. We here at Mogo like induction heating for it’s accuracy and even cooking, but we actually designed all our meals on a standard range-top so don’t worry if you are using a standard stove-top because it will work just fine.

Also note that since we don’t use any preservatives, that some of your ingredients may clump in the bags and need a little shake to loosen up. This is natural, so don’t worry!

1

Bring 3 cups (710ml) of water to a boil.

2

Once the water is boiling, add the bouillon. Stir until it is completely dissolved into the water.

3

Add the tomato powder and quinoa and stir well.

4

Add the remaining ingredients and stir until dissolved.

5

Simmer the mixture on medium-high heat for 25 minutes. Stir constantly to avoid clumping. The sauce will be ready when it has a consistency similar to porridge.

6

While the sauce is simmering, bring water to a boil in a separate pot and add the spaghetti. Boil spaghetti for 10 minutes or until al dente.

7

After the sauce and spaghetti are finished, drain spaghetti and serve with sauce on top.

Note: Remember to remove the bay leaf from the sauce before serving, it’s only for flavour, not for eating!

Reviews(2)

  1. Rated 5 out of 5

    This is wonderfully delicious!! Throwing in the ingrediets I was a bit skeptical because who puts cinnamon and cocoa powder in spaghetti?? I thought it would give it a strange sweet flavor, BUT I WAS WRONG! This is a nice spicy savory dish and I will order this again and again 🙂

  2. Rated 5 out of 5

    This has been my favorite from Mogo by far.
    Cincinnati Chili has a unique spice profile — particularly from the cinnamon — and this is an incredible version of it. I say this as an Ohioan. Particularly with double quinoa, the kits can make a hearty three portions.

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