This is somewhat of a guest blog entry. This is actually my husband's recipe! Of course, after meeting me he has perfected his previously soupy "chili" recipe though. I like mine really thick and he doesn't so of course as good couples always do, they compromise and this was what we came up with.
It is a little spicy, but not too overwhelming. It has spaghetti noodles although I prefer macaroni (you can choose whatever you prefer). The tomato taste is there but not too much. I love this chili!!! Top it with sour cream and cheese and you have yourself a delicious dinner. Also I usually eat it with crackers instead of a spoon. YUM!
Kelly's Kitch original (c/o Mr. Kelly's Kitch)
1 lb ground beef
1 packet chili powder
1/2 box spaghetti noodles (6 oz)
1 can diced, chili-ready tomatoes (14oz)
1 can mild chili beans (14oz)
2 tbsp hot sauce (your choice, we use Franks or Spirulina)
1 can tomato paste (4 oz)
Brown the ground beef in a skillet on medium heat. Meanwhile, boil the noodles on the stove. When the noodles are al dente, pour out most of the water (making sure there is just about 1 cm of water above the level of the noodles). Then add in chili poweder, tomatoes, beans, hot sauce, tomato paste and drained ground beef. Stir to mix well and reduce heat to low. Simmer for 10-20 minutes while covered and serve immediately.
Top with optional sour cream and cheese but it is good as-is too.