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This recipe is an alternative to the plain spaghetti and tomato sauce. Chili on spaghetti originated in Cincinnati, Ohio back in 1922 by Greek immigrants. It has since been modified and served at restaurants all over the country. This is a take that's so easy you'll wish you'd tried it a long time ago.
Chili Four Way
- 8 oz. spaghetti
- 2 cans prepared chili like Hormel brand
- shredded cheddar cheese for garnish
- diced onions for garnish
Cook spaghetti according to package instructions. Heat chili in a small pan on medium low for 8 minutes. Plate spaghetti and dish chili on top. Garnish with cheese and onions. (If you have chili is beans in it, this recipe would then be called Chili 5 Way.)
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