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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. ground beef
1 cup chopped onion
1/2 cup chopped celery
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
4 cups water
1 tbsp. lemon juice
Spice blend:
2 tbsp. chili powder
1-1/2 tsp. ground cinnamon
1 tsp. McCormick/Schilling California-Style Garlic Powder
1/2 tsp. McCormick/Schilling Black and Red Pepper
1/2 tsp. ground allspice
2 tbsp. sugar
1/2 tsp. salt
2 bay leaves
For Serving:
1 lb. cooked spaghetti, drained
1 can (15 oz.) kidney beans, rinsed and drained
Grated cheddar cheese, as desired
Chopped onion, as desired
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Directions:
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1. Cook ground beef, onion, and celery in Dutch oven or large pot over medium heat until beef is no longer pink, stir often, then drain.
2. Combine spice blend and stir in beef mixture. Add tomato sauce, tomato paste, water and lemon juice. bring to a boil, reduce heat and simmer 1 to 1½ hours, stirring occasionally.
3. Remove bay leaves with spoon. Discard. Serve chili over spaghetti and beans. Top with cheese and onion.
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Comments from angel
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Source: Originally posted to Aariel's World BB by Karensarobbins of Anchorage, Alaska on 10/03/2000. Karen states that she obtained the recipe from Carr-Gottstein Grocery Store in Anchorage, AK as an in-store recipe publication. Information obtained by Sandy of Nebraska found on Robbies Kitchen Message Board-Recipe Request; posted by "cchiu" 11/18/00. Originally published & circulated by CARR GOTTSTEIN FOODS CO of Anchorage, Alaska.
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