Tonight I made what is considered Chicago Style Chili. You make a pot of chili and a pot of spaghetti noodles then combine them in your bowl. I have eaten chili this way since I was a child. My dad has always made a great pot of chili; however, I do enjoy mine a little bit more because I can add onions and tomatoes that he will not eat. I feel that the chili taste better on the spaghetti when the chili is a day old. Mainly because the chili thickens up overnight and creates more of a saucy topping. Either way it is a very good meal no matter how you choose to make your chili. The spaghetti I used to make this meal was from the batch that I made last night. It had a wonderful consistency and flavor. The only bad thing was that it was way too thin for my liking. I like the pasta enough that I plan to invest in the spaghetti cutter rather than the angel hair pasta cutter that I currently have. Now I am really looking forward to trying the egg noodles as well.
I have to say, I have never heard of Chicago style chili. It sounds really good. I am not a huge fan of chili, but with the spaghetti noodles, it really gives it some appeal. I think the appeal, for me, comes from the dish sounding more like spaghetti. Spaghetti is my second favorite comfort food, my first favorite being macaroni and cheese. I could probably eat macaroni and cheese every day for the rest of my life. My mom told me that I should have named my cats that, instead I named them peanut butter and jelly. Your homemade pasta making is very interesting to me. It sounds like a lot of work. How do you make the pasta before you flatten and cut it? I can't wait for you to make your spinach pasta, and to share with us how it turns out. Happy pasta making!
ReplyDeleteI never knew that it was called that either until my mother-in-law told me. I just thought it was our weird way of eating it. I also am not the biggest fan of chili, but when I eat it on spaghetti, I love it. The names of your cats are adorable. My children named ours Tinkerbell, Nemo, and Bella. Are you a box macaroni and cheese fan, or are there other variations that you like as well? My family says I make a killer baked macaroni and cheese dish. The pasta is not all that hard, just knowing how to use the mechanics were tough at first then it went really fast. As for the ingredients, there was 1 1/2c. Semolina flour, tsp. salt (opt), 2 eggs or 3 egg whites, 2 Tbs. Water, and 2 Tbs. Olive oil. I am also looking forward to making the spinach pasta as well.
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