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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: calamari
Servings: 12 to 16
My mother's award-winning chili recipe. Yes, this recipe actually won her a new refrigerator. While I can't guarantee this chili will win you fame and fortune, it should earn you complements and gratitude. This recipe makes a large pot of chili that keeps well in the refrigerator and reheats in the microwave.
2 to 3 pounds ground beef
1 minced onion
1 3 5/8 ounce package 2-alarm chili kit chili seasoning mix
1 1 ½ ounce package lawry's chili seasoning mix
2 14 ½ ounce cans tomato sauce
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes
1 30 ½ ounce can mild chili beans
1 30 ½ ounce can hot chili beans
2 28 ounce cans water
½ pound spaghetti
shredded cheddar cheese, optional
Brown ground beef and drain. In a 6 to 8 quart pot, combine beef and minced onions, cooking until onions are translucent. Add remaining ingredients except spaghetti and cheese. Simmer 30 minutes, stirring frequently. Break spaghetti strands into thirds and mix into chili. Simmer 20 minutes, stirring frequently. Serve, topping each bowl with cheddar cheese.