If you’ve never had spaghetti topped with chili, you must try this! It will work with any chili, but I’ve included a quick recipe that’s a nice substitute for that canned garbage you’ve been eating.

Ingredients:

2 lbs ground beef
1 (8 oz) can tomato sauce
1 (10 oz) can original Ro-Tel
22 oz water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon kosher salt
1/4 cup chili powder
1 teaspoon cayenne
1 can refried beans

Spaghetti
Shredded cheddar-jack cheese
Diced red onions

Method:

Brown the beef and drain, then it it back in the pot. Add everything but the pasta, cheese and onions. Bring to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes.

While that’s simmering, cook the pasta (be sure to salt the water). Serve the chili over the spaghetti then top with cheese and onions.

Variation:

If you must, add 2 cans of pinto beans. Just don’t let a Texan catch you doing this!

Ready for an awesome bowl of red? Give this recipe a shot. You will not be disappointed. My apologies to any and all Texans out there, in advance. I know this is far from authentic, but it’s very good.

4 pounds ground beef
12 ounces bacon
4 cups diced yellow onions
4 (12-ounce) bottles dark beer
2 (28-ounce) cans whole tomatoes, crushed
2 tablespoons tomato paste
2 tablespoons minced garlic
2 chopped fresh chipotles
4 (15-ounce) cans mixed beans, drained and rinsed

Flavor Wave 1

4 tablespoons chili powder
1 tablespoon plus 1 teaspoon hickory smoked kosher salt
3 teaspoons ground cumin
2 teaspoons Emeril’s Southwest Essence
2 1/2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 bay leaf
5 chicken bullion cubes
2 teaspoons Morton’s Hot Salt

Flavor Wave 2

1 tablespoon plus 1 teaspoon dark brown sugar
1 ounce (1 square) unsweetened chocolate

Slice the bacon, fry it up in a big chili/stock pot, remove it from the pan and set it aside.

Brown the meat in the same pan, drain, and set aside. While that’s cooking, is a good time to get the rest of your ingredients ready.

Add your onions and Flavor Wave 1 to the pot. Cook until the onions start to become translucent. Then add the garlic and chipotles, and cook for a few more minutes.

Put the meat back in the pot, then add the beer. Bring to a mild boil, and cook until the foam subsides.

Add the crushed tomatoes, tomato paste, and Flavor Wave 2. Bring that to a boil, stirring as you go. You need to be careful not to let that chocolate square burn to the bottom of the pot.

Once it’s boiling, reduce to a simmer, and cook for at least 1 hour, stirring occasionally.

Add your beans, and simmer for another 30 minutes. I like to mix up the beans. I usually go with black, pinto, white and red beans (one can of each).

Serve with grated cheese or a plunk of sour cream in the middle.

Variation: Mix up the meat! Many people prefer to forego the ground beef, and go with steak. Others like game meats, such as venison or bison. My personal favorite is 3 lbs of ground beef, and 1 lb of smoked pulled pork.