Fast Family Chili No 8 Spaghetti Optional Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Cook hamburger and onion in frying pan, drain.
• In large pot on med high heat add tomato paste, stir until heated.
• Add both cans of beans.
• Add in drained hamburger.
• Stir in taco seasoning (to your taste).
• Combine and then add water.
• Let boil for about 3-5 minutes (enough to boil the water away) then serve.
• I like to have sour cream and shredded cheese in mine and sometimes I will add corn chips for crunch.

Steps:

• Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
• Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.