This recipe requires that you’ve made the chili base previously. You can thaw the chili base out or just plop it frozen into the pan and let it thaw as it blends with the other ingredients, so this is a great last-minute idea.
- 2 cups chili base
- 1/2 cup water
- 8 oz. tomato sauce
- 1 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp vinegar
- 1/2 tsp Worcestershire sauce
- 8 oz. uncooked spaghetti or other pasta
- 2 oz (about 1/2 cup) shredded cheddar cheese
Put everything except the spaghetti and the cheddar cheese into a pot. Cover and simmer it over medium heat until it is thickened and the flavors merge, about 30 minutes. (Or microwave it and don’t tell anyone…)
Meanwhile cook the spaghetti and drain.
Serve the chili over the pasta and top with the cheddar cheese. This makes about 4 servings.