Chili Spaghetti

This has been a family favorite for years.

It's quick and easy to make for the times we crave something flavorful and homey.

 I usually have all the ingredients in the house.

 Brown the ground chuck with the onion and green pepper.

Stir in the seasonings and chili mix.

Simmer a minute to blend the flavors.

Add the tomatoes, beans and water.

Simmer while you cook the spaghetti. Serve over spaghetti with a dollop of sour cream, shredded cheddar or Jack cheese and chopped fresh cilantro or chives.

Chili Spaghetti
3/4-1 lb ground beef
Salt / Pepper / Garlic Powder mixture
1 medium onion, chopped
1/2 green pepper, chopped (if you have one in the house)
1 pkg. chili seasoning mix
1 can (14-16 oz) diced tomatoes, any flavor, undrained
1 8oz can tomato sauce
1 can (15-16 oz) kidney beans
about 1/2 C water

Brown the ground beef with the onion, Season well with S&P and some garlic powder to taste.
Add the chili mix and stir well to season the meat. Add the cans, undrained, and a little water.
Bring to a boil, then reduce heat and simmer covered at least 10 minutes while you cook the spaghetti.
This is enough sauce for 1 lb spaghetti, cooked.

Add any combo toppings of you choice: shredded cheese, a dollop of sour cream, chopped chives, onions, green onions and I like lots of chopped fresh cilantro, or just plain.

Good served with corn muffins

It also freezes well