That looks quite legit. I’m from Ohio. My recipe for Cinn Chili is decades old. I break thick spaghetti in half before I boil it. Then the savory beef sauce, diced raw onion, drained kidney beans (not cooked) and shredded cheddar. So we have have 5-way chili (as it’s called in the chili parlors where I grew up).
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yay, legit!
i had just looked up 5 way - that’s what this was - noodz, chili, beans, cheese and onions. I was just missing the oyster crackers i saw in pics.
I gathered that the chili itself in Cinn has a Greek immigrant influence; i saw cinnamon as an ingredient, and even chocolate in one!
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oh my heart… i really have to just commit to making chile rellenos again soon. like maybe this weekend.
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Yeah - oyster crackers were a later add on and we’ve never considered them part of the experience.
I think the history of Cinn chili does come from Greek immigrents. I’ve participated on other foodie sites where there have been intense battles about the label “chili”. It’s spiced meat - just get over it. When I make it, we have a hard time not shoveling into our mouths!!
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This is definitely a Daylight Savings Time photo with the lighting. 
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@retrospek, It’s important to know the history and origins of the dish.
When the conversation turns to what is authentic what is not and lingers there it takes the fun out of cooking for me.
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Tuesday is tacos from the farm. Top left, grilled pork skirt steak with pickled carrots and cotija - YUM! Top right, some beef chili thing I wasn’t crazy about. Bottom, an excellent slaw thing - some got added to the tacos.
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No photo, but one of our all-time favorites:
grilled bone-in pork chops
with
homemade applesauce
steamed broccoli
green beans
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Bobby Brady would be very pleased with this meal. 
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Tonkatsu pork with a little early broccolini from the garden. Leftover yum yum sauce and chili crisp.
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I too have been drooling over @Mr_Happy’s chile rellenos, however mine wasn’t as successful. I had a large poblano pepper from the freeezer and it started to split when I stuffed it. So plan B, I put it in a ramekin, spooned the egg over and baked it. Served it with a drizzle of mole and cotija cheese, chicken enchilada with pepper jack and crema, and a salad of butter lettuce, green onion, radish, aji verde dressing. It all tasted great.
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Yum!!!
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Homemade blueberry waffles using Kodiak low carb almond flour mix. While I’m not on such a diet (carbs are my favorite thing), I figured it was worth a shot. Actually delicious, very light and fluffy. Pad of Kerrygold butter instead of syrup, and a side of Amylu chicken breakfast sausage that tastes shockingly like the real thing. And also a new kitchen gadget and the perfect egg.
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I made tacos with roasted cumin cauliflower, onions, and sweet potato. The cumin seeds gave it extra delicious crunch and texture. Topped with red pepper and pecan romesco salsa inspired by this (but way less oil). Chipotle-cilantro slaw and Tajín roasted asparagus as sides.
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