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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

Spaghetti & Toppings:
1 lb. spaghetti (cook as directed and drain)
12 oz. pkg. shredded Monterey/Colby Jack cheese (we like lots of
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

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!

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Accuracy is believed to be good, but is not guaranteed.
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