Steak N Shake 5 Way Chili
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Serves/Makes: 8
Ready in: 2-5 hrs
- 2 pounds lean ground beef
- 1 1/2 cup onion, diced
- 1 teaspoon celery salt
- 4 cans (8 ounce size) tomato sauce
- 1 cup water
- 2 cans (16 ounce size) light red kidney beans (undrained)
- 2 teaspoons garlic powder
- 1 1/2 teaspoon garlic salt
- 4 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (8 ounce size) tomato paste
- 1 pound spaghetti
- 1 package (12 ounce size) Monterey Jack/Colby cheese, shredded
- 1 medium onion, diced
- chili sauce
In a skillet over medium low heat saute ground beef and onions. When beef has been cooked, drain all grease; place beef mixture in a large saucepan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt; mix all ingredients. Over low heat, cover saucepan and simmer for 1 hour, stirring frequently. After chili has been cooking for an hour add tomato paste and stir well. Replace lid on pan and simmer for an additional half hour. Prepare spaghetti according to package directions. For each serving: In a shallow bowl or plate place generous helping of spaghetti, 3/4 cup chili, 2 Tbs. chili sauce, and chopped onions, to taste; 1/2 cup shredded Monterey Jack and Colby cheese mix. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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