- 2 qt Harmons Beef Chili
- 1 lb dried spaghetti
- 2 cups shredded medium cheddar cheese
In a saucepan over medium heat, warm chili.
Bring a large pot of salted water over high heat to boil. Add salt and pasta, return to boil and cook until al dente, 10-12 minutes.
Transfer to colander to drain. Toss with a small amount of oil to keep it from sticking. Place on a serving platter, ladle chile over spaghetti and sprinkle with shredded cheese.