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Add a photoServings: 4
Ingredients
- 8 ounce Thick spaghetti
- 16 ounce Can red kidney beans
- 2 x Onions, chpd
- 1 lb Wisconsin cheddar,fine grate
Directions
- The bottom layer is always spaghetti, the thickest you can find. If you have trouble, try using long, thin macaroni like perciatelli. Break into 4" pcs, boil in salted water to that oil has been added. For a touch o swank, heat a stick of sweet butter into the just-cooked noodles before you dish them out. You will need about 2-3oz per serving. You want them soft sufficient to cut easily with a fork, but not so soft they lose their oomph.
- Remember, they are the support layer for four other ingredients. Spread them out to cover the bottom of a small oval plate. Ladle on the chili, sufficient to cover the noodles. Wash kidney beans and heat with 2c water, then drain. Spoon a sparce layer atop the chili. Spread onions over beans.
- Quickly (so it melts) spread cheese to cover everything. Do not skimp.
- Cheese should completely blanket the plate, sufficient so which you can pat it into a neat mound with your hands, just the way they do in Cincinnati.
- Variations: 3-Way or possibly 4-Way: Omit either beans or possibly onions, or possibly both.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 384mg | 16% |
| Potassium 502mg | 14% |
| Total Carbs 65.52g | 17% |
| Dietary Fiber 9.4g | 31% |
| Sugars 5.98g | 4% |
| Protein 14.62g | 23% |
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