semi-homemade chili spaghetti
(1 rating)
This is a recipe I came up with as a version of a recipe I remembered always ordering at a family style restaurant that no longer exists in my city...about 20 yrs ago I started making this for my kids...it was a favorite for many kids sleeping over...even now as the kids have become adults with families of their own, both mine and what I call, extended family, I get this recipe requested when they visit. It is one of the simplest recipe's ever to throw together in a short time...I always keep the ingredients stocked in my cupboard...hope you agree.
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(1 rating)
yield
4 - 6
prep time
10 Min
cook time
20 Min
Ingredients For semi-homemade chili spaghetti
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3 can(or one 30oz can) hormel or dennison's beanless chili
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1-1 1/2 lbdry spaghetti
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3 cshredded cheddar cheese (mild, medium or sharp)
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chopped onion (if desired)
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1/4 to 1/3of each can water (that goes the same if you use just the one larger can)
How To Make semi-homemade chili spaghetti
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1Cook spaghetti by package directions. 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.
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2Serve with buttered bread or garlic bread. *if you prefer your sauce thicker or thinner, adjust water amount*
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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