Chili With Spaghetti

 

Chilli With Spaghetti

 

This recipe is very easy and very comforting.  It has been around at least since the 1930’s.

 

2
cans chilli with beans (I prefer Dennison's)
1
pound thin spaghetti (I like Barilla)
1
cup grated Cheddar cheese
1/2
cup chopped onions (optional)

 

 

 

Fill a large stockpot with water.  Bring to a boil.  Meanwhile, heat the chili in a saucepan, being careful not to burn it.  When the water is boiling, add the spaghetti to the water and stir.  Cook at an active boil until the spaghetti is just cooked through (al dente).  Remove the pot from the heat and drain the spaghetti in a colander.

 

Divide the cooked spaghetti among 4 plates.  Cover each serving with one-fourth of the heated chili and top each serving with 1/4 cup grated cheese.  Serve with chopped onions for the diners to add to their serving as desired.  Serve immediately.

 

Serves 4.

 

You can substitute other kinds of pasta for the spaghetti.  I like this on Farfalle pasta also.