Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a family pleaser. There are some uncommon ingredients, but it is easy to make and the taste is deep and rich. A breeze to double and freeze ahead.

Ingredients Nutrition

Directions

  1. Cook ground beef in Dutch oven over medium-high heat, stirring occasionally, until browned (4 - 5 minutes). Drain off fat. Add onion and garlic; continue cooking until lightly browned (2 - 3 minutes).
  2. Stir in all remaining ingredients except spaghetti. Continue cooking until mixture comes to a boil (4 - 5 minutes). Reduce heat to low. With cover ajar, cook until flavors are blended and sauce thickens(about 60 minutes).
  3. Meanwhile, cook spaghetti according to package directions. Drain. To serve: divide cooked spaghetti among 5 bowls; top each serving with 1 cup chili and your favorite toppings.
  4. Notes: The first time I made this I stored it in the refrigerator overnight to have more time to blend the flavors. It was great!
  5. When doubling the recipe, reduce the tomato sauce to 3 (15 oz each) cans and 1 (8 oz) can for a total of 53 oz (instead of 2 x 29 oz = 58 oz).
  6. In Cincinnati the true enthusiasts have their Chili 1 - 5 ways:.
  7. 1. Plain.
  8. 2."Two Way" - Spaghetti and Chili.
  9. 3."Three Way" - Chili, Spaghetti, and Cheddar Cheese.
  10. 4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions.
  11. 5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans.
Most Helpful

Very good flavor. This is more of a sauce than a stand-alone chili. Needed to double for my family of four.

MoreWithLessMom August 25, 2009