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Cincinnati Chili

Cincinnati chili was originally called "spaghetti chili". It was created back in 1922. This unique chili is made up of a wonderful blend of Middle Eastern spices and can be served in various ways. This version of the chili has been modified to make it more renal friendly while still maintaining the wonderful, unique flavor.

Cincinnati Chili


Serving size: 1 cup noodles, 1/2 cup sauce, 2 tbs cheese, 2 tbs onions
Change Servings:


1 pound
ground beef (lean)
1 clove
garlic (minced)
1 tablespoon
chili powder
1 teaspoon
allspice (ground)
1 teaspoon
cinnamon (ground)
1 teaspoon
cumin (ground)
1⁄4 teaspoon
cayenne pepper
1⁄2 ounce
chocolate (unsweetened)
6 ounces
tomato paste (low sodium)
1 1⁄2 teaspoon
worcestershire sauce
1 tablespoon
apple cider vinegar
2 cups
16 ounces
spaghetti noodles
1 1⁄4 cup
cheddar cheese (shredded)
1 1⁄4 cup
onion (chopped)



  • Place beef in a large sauce pan
  • Cover meat with water and bring to a boil
  • Stir and break meat up into small crumbles
  • Turn down to a simmer and cover
  • Keep cooking until meat is fully cooked and completely brown
  • Drain
  • Add garlic and chili powder to ground beef
  • Cook on low for 3-4 minutes
  • Add the remaining ingredients
  • Simmer on low, covered for 1-2 hours
  • Cook spaghetti noodles according to package
  • Dish up 1 cup spaghetti noodles onto plate
  • Top with 1/2 cup sauce
  • Top with 2 tablespoons cheddar cheese
  • Top with 2 tablespoons diced onions

Nutritional Analysis

Per serving
Calories: 352 kcal
Protein: 21 g
Carbohydrates: 46 g
Dietary Fiber: 3 g
Phosphorus: 290 mg
Potassium: 331 mg
Sodium: 194 mg