semi-homemade chili spaghetti
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.
prep time
10 Min
cook time
20 Min
method
---
yield
4 - 6
Ingredients
- 3 cans (or one 30oz can) hormel or dennison's beanless chili
- 1-1 1/2 pounds dry spaghetti
- 3 cups 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)
How To Make semi-homemade chili spaghetti
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes