Fast Family Chili No. 8, Spaghetti Optional |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I make this one when I'm in a hurry. Honestly, it's as good as any of my other more complex chilis but I love spending time in the kitchen most of the time, which is why I make the others too. This recipe uses ingredients that you already have on hand. Enjoy your supper in less than an hour! Ingredients:
2 lbs ground chuck |
10 ounces condensed tomato soup |
15 ounces stewed tomatoes, with juice (or, diced tomatoes) |
2 medium onions, roughly chopped |
16 ounces chicken broth |
16 ounces water |
2 tablespoons chili powder |
1 teaspoon cumin |
1/2 teaspoon ground black pepper (from a can) |
1 1/2 tablespoons butter |
1 tablespoon chicken bouillon powder (or, 2 cubes) |
2 tablespoons dried onion flakes |
30 ounces chili beans, with sauce |
15 ounces kidney beans, drained and rinsed |
1 lb spaghetti, cooked and drained (optional) |
Directions:
1. In a large cooking pot, brown your burger over medium heat, mashing it up as much as possible as it cooks. Drain the grease, using a colander, and return it to the pot.
2. Add in all other ingredients, except for spaghetti, and bring to a boil over high heat. Reduce the heat to low and cover, stirring occasionally. Allow to cook at a low boil for 40 minutes.
3. If you wish, you can serve this over spaghetti and season with Tabasco sauce for a spicy-hot entree. Otherwise, this is fine to eat by the bowl with oyster crackers or saltines.
4. NOTE: If you want really thick chili, just don't add the water. The butter takes the acidy edge off the tomato ingredients but you can leave it out if you want to.
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