Semi-Homemade Chili Spaghetti
- 3 can(s)
- (or one 30oz can) hormel or dennison's beanless chili
- 1-1 1/2 lb
- dry spaghetti
- 3 c
- shredded cheddar cheese (mild, medium or sharp)
- chopped onion (if desired)
- 1/4 to 1/3
- of each can water (that goes the same if you use just the one larger can)
Empty chili into a pot. Start heating at a medium temp. Add water, mix thoroughly. Simmer till heated through...should be more of a spaghetti sauce thickness.
Drain and rinse cooked spaghetti...put into individual bowls.
Spoon or ladle sauce over each bowl...top with shredded cheese and onions, if desired.
*if you prefer your sauce thicker or thinner, adjust water amount*