We had some leftover cooked spaghetti, but no spaghetti sauce, and also some enchilada sauce (from here) and as I pondered what to fix for dinner, I was reminded of Chilighetti. It’s been years since we’ve had that so it sounded like the perfect solution.

Today’s version will never be duplicated*, but here’s another recipe to try next time I feel like having it. This idea of chili on spaghetti is also known as Cincinnati Chili; see here for a history of that dish. Note that when I described what we were having for dinner, there was some skepticism as to how good it would be, which was afterwards proved to be unfounded. So, don’t let the “weirdness” of the dish deter you from trying it yourself!

* It included about 1/2 cup leftover marinara sauce and 1/4 cup crumbled sausage from our Pizza Zucchini Boats and about 1 1/2 cups leftover enchilada sauce and 1/4 cup meat from our Enchilada Stuffed Sweet Potatoes, along with a can of kidney beans and the pasta leftover from the spaghetti we had last week.