The name of the dish is Cincinnati Chili - but it isn't really chili! What does that mean? It is actually a spaghetti topping made up of ground beef, tomato sauce, onions, and a variety of seasonings that include chili powder, cocoa, garlic, cinnamon, cumin, and cloves. We serve it 3-way, dishing the “chili” over spaghetti and topping with shredded cheese. Make it a 4-way by adding your own diced onions!
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook the pasta as directed. Meanwhile, empty the chili into a large pot and add 2 cups of water (1 cup for small). Bring to a boiling, reduce heat. Simmer, uncovered, for 30 minutes, stirring. Serve over cooked pasta and top with shredded cheese. Pasta - Bring a saucepan of 3 cups of water (6 cups for 2 bags) and 1/4 teaspoon salt to boil. Reduce heat, add pasta and cook for 10-12 minutes. Drain and serve.
Serve with a leafy salad.