Fast Family Chili No. 8, Spaghetti Optional
photo by Bone Man
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
8
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
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>