Cincinnati 5-Way Chili Pt 2: Construction

---------- Recipe via Meal-Master (tm) v8.03

Title: Cincinnati 5-Way Chili Pt 2: Construction
Categories: Beef, Main dish, Tex-mex, Pasta, Chili
Yield: 4 servings

-------------------------PART TWO-------------------------
8 oz Thick spaghetti
16 oz Can red kidney beans
2 x Onions, chpd
1 lb 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
just-cooked noodles before you dish them out. You will
need about 2-3oz 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: 3-Way or 4-Way: Omit either beans or
onions, or both.

-----