Jessica Shelly, our Healthy Schools Program Ambassador in Cincinnati, OH, showcases her district’s “Cincinnati 3 way” recipe. For those of us not familiar with the dish she explains, “Cincinnati-style chili is a regional style of chili characterized by the use of seasonings such as cinnamon and chocolate. It is commonly served over spaghetti with cheese on top or as a hot dog sauce. Hands down, it is our most popular menu item.
When the new school meal regulations went into place last year, we had to stop serving our 3-way dish at the elementary schools due to the grain maximums. The loss was palpable with students very upset and even writing classroom ‘persuasive letter’ assignments about bringing back the 3-way to the menu. With the grain maximums lifted, the 3-ways are coming back to elementary menus this school year.”
- Preheat convection oven to 375 degrees Fahrennheit.
- Pour contents of bag into pans and cover
- Heat approximately 60 minutes, stirring occasionally
- Once product has reached internal tempaterature of 160 degrees ferenheit, remove and place on serving line.
- To avoid overcooking and product drying out, cook as close to serving as possible and use batch cooking best pratcies.
- Bring water to a boil in the kettle.
- Break spaghetti in half and slowly add to water.
- Continue to boil for 6 minutes.
- Drain and move to steam table.
- To avoid sticking, cook as close to serving as possible and use batch cooking best pratices.
Additional Serving Suggestions
- Measure 3/4 cup spaghetti onto plate with spaghetti server.
- Use 4 oz ladle to place chili over spaghetti.
- Top chili with 1/2 ounce of cheese.
- Offer with a package of oyster crackers.
- With offer versus serve, offer plate of plain spaghetti, bowls of the chili, and soufflé cups of cheese for those students who don’t want the whole item.
1 serving = 2 M/MA and 2 grain/bread