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    Default Steak n Shake 5 Way Chili

    Serves 8

    2 lb. Lean Ground Chuck (coarsely ground)
    1 + 1/2 C. onion (diced)
    1 tsp. celery salt
    4 (8 oz.) cans tomato sauce
    1 C. Water
    2 (16 oz.) cans light kidney beans (with liquid)
    2 tsp. garlic powder
    1 + 1/2 tsp. garlic salt
    2 Tbsp. + 1 tsp. chili powder
    1/2 tsp. salt
    1/2 tsp. pepper
    2 (8 oz.) cans tomato paste

    In a skillet on medium low heat saute ground beef and onions. When beef has been cooked, drain all grease and place in a medium large sauce pan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
    On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.

    1 lb. Spaghetti (prepare as directed on package)
    12 oz Package Shredded Monterey/Colby Jack Cheese (we like a lot of cheese)
    1 Medium Onion (diced)
    Chili Sauce (Heinz)

    Prepare spaghetti as directed and drain.

    To assemble:
    For individual serving :
    In a shallow bowl or plate place:
    Generous helping of spaghetti
    3/4 C. Chili
    2 Tbs. Chili Sauce
    Chopped Onions (to taste)
    1/2 C. Shredded Monterey Jack and Colby Cheese Mix

    Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.

    Chili sauce can be purchased at most grocery stores in the condiment area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.

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