My grandsons love this slightly spicy chili. They ask me to make it all the time, even in the summer. Here in Kentucky we like spaghetti in our chili.
How To Make Our Favorite Chili
- 1 lb ground chuck
- 1 onion diced
- Bloemer's chili meat as hot as you like it
- 2 cans Ro-tel tomatoes and chilies
- 2 (15 oz.) cans of chili-ready diced tomatoes
- 1 small can diced green chilis
- 1 large can Brooks chili hot beans
- chili powder
- 1 box spaghetti
- Brown the ground chuck and onion together with some of the chili powder and drain the fat. (I cook mine in the microwave in a container that drains the fat as it cooks.)
- Place the beef and onion in a large pot and add the Bloemers Chili meat. Cook them together until the chili meat is thoroughly mixed in.
- Add the rest of the ingredients except for the water and spaghetti. At this point, you can add more chili powder if you so desire.
- Add enough water to make the chili as thick or thin as you like. I usually add 2 diced tomato cans. Bring the pot to a boil and then lower the heat and simmer for 15-20 minutes.
- In the meantime, cook the spaghetti according to its package directions.
- When the chili is done cooking, add in the spaghetti and stir thoroughly to mix it all throughout.
- Serve your chili with sour cream and cheddar cheese on top and crackers or peanut butter sandwiches on the side. Bon apetit!