Chili Spaghetti
Another main dish variation, this one “gets down to business” by combining two great firehouse mainstays: chili and spaghetti. Look in the meat chapter for a more “traditional” chili recipe.
Print
Rate
Cost: $$
Ingredients
- 1 pound ground chuck steak
- 1 pound lean pork sausage chopped fine
- 2 16 ounce jars prepared spaghetti sauce
- 1 15 ounce can red kidney beans
- 1 large clove garlic minced
- 1 teaspoon chili powder
- 1 fresh tomato chopped
- 1 tablespoon oregano
- 2 tablespoons hot red pepper sauce
- 2 teaspoons seasoning salt
- 1/4 cup diced green bell pepper
- 1 cup sliced mushrooms
- 1/4 cup diced white onion
- 2 tablespoons fresh-ground black pepper
- 2 tablespoons sugar
- 1 pound spaghetti uncooked, broken into 4-inch pieces
Instructions
- In a large sauce pan, brown the meats over medium-high heat, stirring often.
- Stir in the spaghetti sauce, beans, garlic, chili powder, tomato, oregano, red pepper sauce, seasoning salt, bell pepper, mushrooms, onion, black pepper and sugar.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally.
- Cook the spaghetti according to the package instructions.
- Drain well, and combine with the meat sauce.
- Serve hot in warmed bowls with lots of Italian bread.