To Serve (optional):
One-Pot Cincinnati Chili Melt: To serve as another meal for 4, reserve 3 cups chili: In a 12-inch skillet or Dutch oven, bring reserved chili and 3 cups water to a boil on high. Break 12 oz thin spaghetti in half and add to pot, stirring to combine. Season with salt and pepper. Reduce heat to medium-low. Cook 10–12 min., until pasta is tender, stirring frequently so noodles don’t stick. Remove from heat and stir in ½ cup shredded Cheddar cheese. Top with additional ¾ cup shredded cheese and cover with lid for 2–3 min. to let melt. Serve immediately.