chili on spaghetti - anyone eat it this way?

Question

my husband likes his chili on top of spaghetti noodles... his whole family eats it this way. is it a black thing (i'm mexican, and i eat chili w/ tortilla chips) or just a midwest thing or southern thing? not sure.

anyway, i don't mind eating it like he does, but i don't prefer it. who else out there eats it this way? or do you like it the way i do, w/ tortilla chips (to scoop up like dip) & cheese on top?

joshua, thanks for the link. interesting ... never heard of chili being sweetened w/ cinnamon & chocolate. hmmm ... that's news to me.

Answer 1

Ever been to Steak-N-Shake? You're describing their signature meal - Chili Mac. It's not a personal favorite of mine, but I know my mom loves it!

Answer 2

Actually it's more of a Cincinnati thing, I like it that way sometimes but I like BBQ Spaghetti, recipe to follow. The BBQ spag is best made with left over burnt ends also use what ever BBQ sauce you like.

Cincinnati-style Chili Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Spice It Up!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27144,00.html?rsrc=search

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16-ounce) can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
Salt and freshly ground black pepper
Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments, if desired

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water, if necessary, to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.


BBQ Spaghetti Recipe courtesy The Bar-B-Q Shop
Show: BBQ with Bobby Flay
Episode: Getting Sauced

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27841,00.html

1/2 cup cooking oil
1 cup chopped onions
3/4 cup chopped green bell peppers
1 pint BBQ sauce (recommended: Dancing Pigs Original Bar-B-Que Sauce)
1 cup sugar
1/2 cup dry seasoning rub (recommended: Dancing Pigs Dry Seasoning)
Pinch salt
2 tablespoons liquid smoke
3 pounds spaghetti
1 pound cooked pork shoulder, diced

In a large skillet, heat oil over medium-high heat. Add onion and green pepper and saute until tender, about 5 minutes. Add barbecue sauce, sugar, seasonings, and liquid smoke. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally.
When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Have fun

Answer 3

Yes! Chili on Spaghetti is great!
Chili on Ramen is good too.
Also there's Chili Mac... chili mixed with macaroni which is the same concept.

There's Cincinnati Chili which is spaghetti with chili, cheese, onion and the kitchen sink... lol

No... It's not a black thing... It's a food thing.

Answer 4

I like it both ways except I don't use spaghetti. I use mini penne pasta. Medium cheddar cheese on top is a must either way. I also like a 'chili size' which is chili over a cooked hamburger open face on bread with cheese and onions on top. Basically, I like chili...

Answer 5

Rarely we eat the chili on top of macaroni, not spaghetti.....it is called ChiliMac. Pretty good, especially spicy and shreaded cheese on top. I like my chili with fresh warm flour tortillas or crackers.

Answer 6

Make Chili yet Grill the beef seem for Wick fowlers 3 alarm chili combination replace the tomato sauce alongside with your well known sort of salsa and for gods sake go undemanding on the beans

Answer 7

Oh, my gosh, it's the only way I eat chili. I rarely ever eat it in a bowl with crackers. I however, use the wheat spaghetti & it still tastes just as good. Now, I'm hungry for chil-ghetti. ~lol~

Answer 8

(I was going to mention Steak -N-Shake, as well.) Personally, I like my chili on rice, sometimes with cheese sprinkled on the top. I learned this one from relatives of mine from Brazil. I also have a friend who eats hers with a big scoop of cottage cheese in it. (I LOVE cottage cheese, but I haven't worked up the courage to try this one.) Another friend of mine eats his with some peanut butter stirred in. (This one, I'm not trying. No way.)

Answer 9

I like it, they have it at a fast good restaurant called Skyline Chili. It's pretty scrumptious (I've always wanted to say that, heh), plus I'm asian, and I live in Ohio. So no, I don't think that's a black thing, it's just a delicious thing. :) Good luck!

Answer 10

I always heard it was a California thing, I even have friends who put Pico De Gallo on spinach pasta, yeah weird but surprisingly tasty. I think that anywhere a divergence of cultures you wind up with crazy food combos. Just try it you might like it is my credo. Who knows he may introduce you to other foods and you him - that will at least keep dinner interesting. Good Luck!