Recipe - Cincinnati 5-Way Chili Pt 2 Construction

PART TWO
8 ounce Thick spaghetti
16 ounce Can red kidney beans
2 x Onions, chpd
1 pound Wisconsin cheddar,fine grate

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"
pieces, boil in salted water to which oil has been added. For a touch o
swank, melt a stick of sweet butter into the justcooked noodles before you
dish them out. You will need about 23oz per serving. You want them soft
enough 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,
enough 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. Don't skimp.
Cheese should completely blanket the plate, enough so that you can pat it
into a neat mound with your hands, just the way they do in Cincinnati.
Variations: 3Way or 4Way: Omit either beans or onions, or both.

Posted to MMRecipes Digest V4 #179 by Suzy suzy@gannett.infi.net on Jul
12, 1997