There are millions of recipes for chili, and this one is fast, easy, uses up some of the leftovers, and will feed a family of 8 for about 75 cents apiece!
1 package of spaghetti
1 pound of hamburger, or sausage, or a combination. Leftover sloppy Joe works, too!
1 small chopped onion
1 16-ounce can of chili beans, kidney beans, or whatever kind of beans you’ve got
1 4-ounce can of mushroom pieces, drained
1/3 cup water
1 14 1/2-ounce can of undrained diced tomatoes, or dice your own.
2 tablespoons grated parmesan cheese
1/4 cup shredded mozzarella cheese
1 12-ounce jar of Habanero Salsa
What to do:
Cook the spaghetti, drain, and set aside.
In a large skillet, cook the meat and onion, and drain well.
Add the spaghetti to the meat mixture, and then stir in everything else except the mozzarella. Cover and simmer for about ten minutes. Sprinkle the mozzarella over each bowl.
This is not a chil SOUP recipe, bear in mind. This is good ol’ Texas CHILI.
If you prefer, you can put the spaghetti in the plates and dump the chili on top. That’s how my kids like it best. My kids also like to vary the “cheese sprinkles” on top of the chili, so whatever kind of cheese you’ve got, just try that!
It might be the first day of May, but chili isn’t just for cold winter suppers, you know. It’s perfect for these rainy spring suppers, too!