Terlingua Red Chili over Spaghetti |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I loved the way this sounded when I received it via email from . Ingredients:
2 -3 tablespoons ground mixed spice (chili spice blend recipe follows) |
2 1/2 lbs ground beef |
8 ounces tomato sauce |
2 (14 1/2 ounce) cans beef broth |
worcestershire sauce, to taste |
16 ounces spaghetti, cooked as directed |
1 cup shredded cheddar cheese |
chopped onion (to garnish) |
7 tablespoons chili powder |
2 tablespoons cumin |
1 teaspoon cayenne pepper |
1 tablespoon garlic powder |
3 tablespoons dried onion flakes |
1 teaspoon salt |
Directions:
1. Combine all ingredients of the chili spice blend and store in a leftover container, empty spice bottle, or baggie.
2. Brown the beef over medium heat in a large pot.
3. While browning the meat, add a couple of dashes of Worcestershire sauce.
4. When the meat is browned, drain off the fat (I use a colander).
5. Put the meat back in the pot and add just enough water to cover the meat.
6. Simmer the meat in the water until it is tender.
7. Once the meat is tender, add a can of beef broth and the tomato sauce and bring to a boil.
8. Add 2-3 tablespoons spice mix to taste and simmer for approximately 1/2 hour, stirring occasionally.
9. Add beef broth as needed to keep the chili from boiling dry.
10. Serve over cooked spaghetti and sprinkle with cheese and onions.
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