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Cincinnati 5-Way Chili Pt 2: Construction

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CINCINNATI 5-WAY CHILI PT 2: CONSTRUCTION
 Categories: Beef, Main dish, Tex-mex, Pasta, Chili
      Yield: 4 Servings
 
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      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.
 
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