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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is another favorite from my college's Dining Common recipe book. (They're really creative with the recipe titles, huh?) This is not a traditional chili recipe, as it has a more soup-like consistency, spaghetti noodles, and a mild taste but I enjoyed it very much. The Dining Common served this as a weekend lunch and the other choice was Tomato Soup, so there were saltines available and I used to crumble them into my bowl of chili. Ingredients:
2 quarts water |
3/4 cup spaghetti |
1 onion |
2 1/4 lbs ground beef |
1 (18 ounce) can kidney beans (drained and rinsed) |
1/2 teaspoon garlic salt |
1/2 teaspoon cayenne pepper |
1 tablespoon chili powder |
1 teaspoon salt |
2/3 cup tomato paste |
Directions:
1. In a large pot bring the water to a boil, break up the spaghetti and add to the water, boil 10 minutes.
2. Meanwhile chop the onion.
3. Add onion to the pot (with the spaghetti and water still in) and simmer 20 minutes.
4. Meanwhile brown the beef.
5. Add beef and remaining ingredients to the pot and simmer 1 hour, adding more water if needed.
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