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Enjoy this recipe from Gooseberry Patch Chili Cookbook.
Submitted by: from
1-1/2 lbs. ground beef
2 to 3 onions, chopped
2 cloves garlic, minced
2 t. chili powder
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. ground cloves
4 c. tomato juice
2 16-oz. cans kidney beans, drained and rinsed
16-oz. pkg. thin spaghetti, cooked
1 to 2 t. butter
8-oz. pkg. shredded Cheddar cheese
Optional: additional chopped onion
Garnish: oyster crackers
In a stockpot over medium heat, brown ground beef, onions and garlic; drain. Add spices; cook and stir for several minutes. Stir in juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 minutes. Stir in beans; cover and simmer for 15 minutes, stirring occasionally; set aside. Toss hot spaghetti with butter. To serve, ladle chili over spaghetti. Top with cheese for 3-way chili; add onion for 4-way. Serve with crackers. Makes 4 to 6 servings. | |
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In a stockpot over medium heat, brown ground beef, onions and garlic; drain. Add spices; cook and stir for several minutes. Stir in juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 minutes. Stir in beans; cover and simmer for 15 minutes, stirring occasionally; set aside. Toss hot spaghetti with butter. To serve, ladle chili over spaghetti. Top with cheese for 3-way chili; add onion for 4-way. Serve with crackers. Makes 4 to 6 servings. |
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