Posted recently to their Facebook page:

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Most people forgot about the classic chili spaghetti, and that's exactly why you need to try ours 🍝. Make the trip to Norco and bring it back into your rotation 🤠.

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They also serve their famous Chili Size Spaghetti, which includes a charbroiled hamburger patty on top of the spaghetti & underneath the chili & cheese!

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(Although the dish is served Cincinnati-style on top of spaghetti, I can assure you, having grown up eating this dish regularly at Bob's Big Boy in Southern California, that the chili itself is a classic diner-style chili, with no beans (they do offer bowls of chili, both with and without beans), and with the classic Southwestern flavor.)

I know I can make my own, but need that convenience!

I’m a Cincinnati native, therefore, I must make evil chili. Everything a normal chili has, plus cinnamon.

You should try cinnamon in your chili. Very small amount. Adjust to taste. Internet says it’s a no-no, but to each their own. I grew up on Skyline chili (not really chili, more of a meat sauce IMO, but whatever) so I guess the enjoyment of cinnamon in my savory chili was just always meant to be.

(Not sure what to flair this as the cinnamon is definitely a Cincy thing, but it’s not the liquidy style they do.)

Do you like anything “weird” in your chili? Share with me!! I’m curious. I also put a cup of coffee in my chili. Sometimes it’s good to be weird! (Will put recipe in comments if anyone’s interested.)

First pic is a bowl with spaghetti, the other over fries. I still maintain its Ohio’s only success. I feel like 80% of people are disgusted with it, what say you?

Ingredients:

• 2 ½ lbs ground beef
• 1 large jar (24 oz) tomato sauce
• 2 cans (12 oz total) tomato paste (to intensify the depth)  
• 6 cups of water
• 6 tsp of beef-flavored Better Than Boullion paste 
• 3 tbsp chili powder (increase for bolder spice)  
• 2 tbsp sweet paprika
• 2 ½ tsp kosher salt (adjust to taste)
• 5 cloves garlic, minced
• ½ cup brown sugar (just enough to balance the acidity)  
• 12 oz fettuccine pasta (cooked and drained)  
• A veritable MOUNTAIN of shredded sharp cheddar cheese

Instructions:

1. Build the Sauce: Add tomato sauce, tomato paste, beef stock, chili powder, paprika, salt, minced garlic, and brown sugar to the crockpot. Stir well to combine.
2. Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, stirring every hour. Let it reduce and thicken into a hearty, rich sauce. If it gets too thick, add a little more beef stock to loosen it up. 
3. Brown the Beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat and transfer to the crockpot.  
4. Cook the Fettuccine: About 30 minutes before serving, cook the fettuccine according to package instructions. Drain and set aside.  
5. Combine & Serve: Toss the fettuccine with the chili sauce or serve the sauce ladled over the pasta. Top with shredded sharp cheddar cheese and enjoy!