Chili Spaghetti
2 lbs. ground beef
1 (28 oz) can crushed tomatoes
1 tomato can of water
1 (14 oz) can chili beans, undrained
1 (14 oz) can kidney beans, drained and rinsed
2 packets chili seasoning
1 (28 oz) can crushed tomatoes
1 tomato can of water
1 (14 oz) can chili beans, undrained
1 (14 oz) can kidney beans, drained and rinsed
2 packets chili seasoning
1 (8 oz) pkg spaghetti,
cooked and kept warm
Garnishes as desired
such as shredded cheddar cheese, diced onion and sour cream
Brown ground beef in a large skillet. Drain off any fat. Add crushed tomatoes, water, beans and chili seasoning. Stir well and simmer over low heat for about 20 minutes or until bubbly and thickened. You may choose to simmer longer, depending on how thick you enjoy your chili. Serve over spaghetti with any garnishes desired.
