Jefferson County Public Schools' chili
Source of Recipe
Jefferson County Public Schools
Recipe Introduction
For the true cafeteria experience, use extra water and stir the spaghetti right into the pot. If you let it sit long enough, you'll have mega-sized spaghetti noodles.
List of Ingredients
3 pounds lean ground beef
4 6-ounce cans tomato paste
2 16-ounce cans kidney beans, drained
2 14.5-ounce cans diced tomatoes, undrained
1/3 cup chili powder
2 tablespoons diced green pepper
1/4 cup dried onions (see note)
2 teaspoons salt
3 tablespoons paprika
3 tablespoons cumin
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon garlic powder
1 pound spaghetti, cooked according to package directionsRecipe
In a large skillet with high sides, a Dutch oven or a stock pot, brown ground beef over medium-high heat. Drain grease.
Add rest of ingredients, except spaghetti, and 4 cups water, or more if desired. Cover, increase heat to high and bring mixture to a boil. Lower heat to medium-low and simmer mixture for about 30 minutes.
Serve over spaghetti.
Serves 10 to 12.
Dried onions: Are sold in any supermarket, often under the brand name French's. Usually they can be found with the dehydrated soups or with the canned green beans.
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