Shelly's Recipe

CHILI SPAGHETTI

Category: Casseroles - Beef

1 1/2 lbs ground beef
1 large onion, chopped
1 tsp crushed red chili flakes, or adjust to heat level
1 large celery rib, diced
1 large green bell pepper, seeded and chopped
6 large garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped, optional
1/4 cup chili powder, can use more
2 tbsp cumin
1-2 tbsp beef bouillon powder
1 (28-oz) can diced tomatoes, undrained
1 (28-oz) can crushed tomatoes (or can use two 14-oz cans tomato sauce)
2 (7-oz) bottles red taco sauce (such as Old El Paso taco sauce, in Canada use 215-ml bottle)
1-2 (15-oz) cans red kidney beans (undrained do not rinse)
2 tsp seasoned salt or white salt, or to taste
Pepper, to taste
Cooked spaghetti (use amount desired)
Shredded cheddar cheese

In a large pot or Dutch oven cook the ground beef with onion, chili flakes, celery, bell pepper, garlic and jalapeno pepper until meat is no longer pink; drain fat and continue cooking until meat is lightly browned (this may take about 12 minutes or more, the meat must be lightly browned).

Add in chili powder, cumin and beef bouillon powder; cook stirring with a wooden spoon for 5 minutes to release the flavors from the spices. Add in diced tomatoes, crushed tomatoes, taco sauce, kidney beans and tsp salt( starting with 1 tsp salt) bring to a boil stirring constantly.

Reduce heat to low and simmer partially covered for about 2 hours stirring frequently and seasoning with black pepper and more salt about halfway through cooking time. Serve the chili on top of cooked spaghetti, then top with cheddar cheese.