Fast Family Chili No. 8, Spaghetti Optional

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!

• Ready In: 55 mins
• 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

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.