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Chili: 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. Cover and simmer for 1 hour, stirring frequently. Add tomato paste and stir well. Cover and simmer an additional 30 minutes. Spaghetti & Toppings: 1 lb. spaghetti (cook as directed and drain) 12 oz. pkg. shredded Monterey/Colby Jack cheese (we like lots of cheese) 1 medium onion (diced) Chili Sauce (Heinz) To assemble (for individual servings): Place generous helping of spaghetti in a shallow bowl or plate, top with 3/4 c. chili, 2 Tbsp. Chili Sauce, chopped onions (to taste), 1/2 cup shredded Monterey Jack/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 and is sold in a glass bottle. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |