- This topic has 1 reply, 1 voice, and was last updated May 20, 2009 at 1:58 am by .
- May 20, 2009 at 1:58 am #273521
2 lb. Lean Ground Chuck (coarsely ground)
1 + 1/2 C. onion (diced)
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.
2 Tbsp. + 1 tsp. chili powder
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.
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)
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.
- You must be logged in to reply to this topic.