Thread: 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.