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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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