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Spaghetti & Chili

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Member since 2007

Serves 4-6 | Prep Time | Cook Time


1-1/2 lbs. ground beef
3 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1/4 tteaspoon cinnamon
1/8 teaspoon nutmeg
4 cups tomato juice
2 16-oz. cans kidney beans, drained and rinsed
16-oz. pkg. thin spaghetti, cooked
1 to 2 teaspoons butter

8-oz. pkg. shredded Cheddar cheese
1 pint sour cream
1 onions, chopped

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,onion, & sour cream, serve with oyster crackers.

Makes 4 to 6 servings.

Pairs Well With


My Daddy loved chili topped of his spaghetti or elbow mac.

My family likes to eat chili over spaghetti, too, it's quite good.
Thank you.

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