Spaghetti Sauce Chili Recipes

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.

Steps:

• Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
• Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

Steps:

• In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

Steps:

• In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
• Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Steps:

• Put olive oil in a large pot, on med-high heat.
• Add celery, onion, grated carrot, salt, parsley and basil.
• Cook uncovered until translucent, add 1/2 cumin and 1/2 chili powder.
• Continue cooking for 15 minutes, stirring occasionally.
• Add ground beef, stir and cover.
• Stirring occasionally, cook until ground beef is no longer pink (about 15 min).
• There will be quite a bit of "juice" in the meat mixture.
• Add the canned tomatoes, tomato sauce and paste.
• Bring to a simmer, lower heat to keep a mild simmer.
• Add 1/2 of brown sugar and 1/2 of thyme plus the jalapeños and the Parmesan rind.
• Simmer for about 45 minutes.
• Add the remainder of the cumin, chili powder, sugar and thyme and the can of kidney beans.
• Cook another 15 minutes and it's ready!
• Always taste and adjust if necessary before serving.

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 heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.
• Add the sauce and spices and bring to a simmer.
• Add the beans and simmer, covered, for 30 to 45 minutes.
• Serve warm with sour cream and cheddar cheese.
• Enjoy!

Steps:

• Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.