Way):
I prefer angel hair pasta, but any spaghetti will do. Cook it. Do not let
it get mushy.
Hormel chili with beans (assuming you do not want to make your own chili: we
do, it takes all day, but sometimes Hormel tastes yummy good). Usually two cans
will do.
Add a little mustard powder or chocolate powder if you like. Just a dash.
Chopped onions. About a cup.
A cup or two of grated sharp cheddar cheese.
Take your cooked spaghetti and drain very well. Portion the spaghetti on each
plate exactly as if you are about to serve spaghetti with spaghetti sauce on
top.
Pour a generous ladel of piping hot chilli over the top of the spaghetti.
Take a big old gob of shredded chedder cheese and portion it over the top of
that piping hot chili so it gets all melty and gooey. I like a lot of cheese.
Your mileage may vary.
A nice handful of onions goes right on top of that. I like a lot of onions,
too.
Add a gob of oyster crackers on top of that. If you don't like your crackers
to get soggy, then serve 'em on the side.
That's Chili Spaghetti.
It also freezes well and reheats well. I just keep adding more cheese and onions.
Most people just serve the spaghetti with the chili on top and let folks add
their toppings as they like.
I always have it with a vat of Co'Cola.
Mmmm.
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