Appalachian Chili

I specialize in preparing Appalachian dishes, which, simply put, utilize common ingredients and produces a lot of flavor and feeds many people on a small budget. This chili tastes great, is easy to prepare and can also be served over spaghetti if desired. This is what you would call "Grandma's chili."

• Ready In: 2 hrs 20 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs  ground chuck
• 8  ounces  commercial salsa
• 1 (12 ounce) bottle chili sauce
• 2 (15 ounce) cans diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can beef broth
• 1 (15 ounce) can chicken broth
• 3  large carrots, cut into nickles
• 2  large  white onions, chopped
• 1  green bell pepper, chopped
• 1⁄2 chipotle pepper (canned in sauce - do not rinse sauce off the pepper)
• 2  tablespoons  frank  red hot sauce
• 1  teaspoon  garlic salt
• 3  tablespoons chili powder
• 2  teaspoons ground cumin
• 2  teaspoons dried oregano
• 1  tablespoon sorghum molasses
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 1 (15 ounce) can chili beans, in sauce
• 1  lb  dried spaghetti (optional)

Directions

1. In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
2. Bring to a boil over medium heat.
3. Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
4. Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
5. Allow the chili to slowly boil for 90 minutes, stirring occasionally.
6. Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
7. If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
8. Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.