Ever get a craving for a warm, satisfying comfort dish? Me too. That’s why I made beef chili spaghetti the other night.
It’s really hard to go wrong with beef chili–especially during the fall and winter seasons. Pair that with warm cornbread topped with margarine or maple syrup and you’re in for a treat.
By the way, yes, I do make a really good piece of cornbread. Check it out here.
And I must give credit where it is due. My husband’s mom has quite the recipe collection and provided this simple yet satisfying recipe. It’s not a real hearty chili, so keep that in mind. It uses tomato juice instead of sauce, paste, etc. But you can always add more or less water depending on how thick you want it.
So, here it is: a recipe that will give you a comforting bowl of chili. And do not forget to top it off with some crackers, cheddar cheese and green onions–it makes the dish that much better!
[COOKING TIME: 2 HOURS]
- 2 lbs ground beef
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Dash of “Hot Shot” seasoning, or to taste
- 1-2 packets chili mix
- 1-2 cans (14.5 oz) light red kidney beans, drained
- 1 can (46 oz) tomato juice
- 2-4 oz dry spaghetti
- Water, if needed or desired
- Brown the beef in a nonstick skillet with the onion powder, salt and pepper. Strain grease from beef in colander. Return beef to pot.
- Add tomato juice, beans, and chili mix. Bring everything to a boil.
- Reduce heat and simmer for about an hour. Be sure to taste mixture every once in a while. Add “Hot Shot” or other hot seasonings as needed.
- Cook spaghetti with a pinch of salt, according to package directions. Add to chili. Continue cooking for an additional hour.
- Serve and enjoy. Top with any or all of the following: crackers, cheddar cheese, green onions, sour cream (I highly recommend at least crackers and cheese!)