Growing up, mama used to always put spaghetti in the chili. From rural Kentucky, she grew up eating it this way. I always thought it was because mama grew up poor and the spaghetti made the chili go farther with her six brothers and sisters.
But I’ve found a few other places sell it like this. Including Sky Line Chili. Maybe it wasn’t something my creative cooker of a grandmother created, after all. (This wasn’t the mean grandmother, this was the one who spoke like a sailor.)
This chili I borrowed from Betty Crocker (bless her) and then added a few things she didn’t. If you’d like to see her original recipe, just click here. Otherwise, check out my varied version.
Happy Chili cooking!
What to use:
1 lb ground hamburger, cooked and drained
2 handfuls angel hair spaghetti
2 stalks celery, chopped
2 cloves garlic, diced
1 medium onion, chopped
15.5 oz can of kidney beans
15.5 oz can great northern beans
15 oz tomato sauce
14.5 oz diced tomatoes, spicy red pepper version
1 and 1/4 tablespoon chili powder
3 pinches salt
Shredded cheddar cheese for topping.
Dollop of Greek yogurt or sour cream (optional)
How to cook it:
1. Cook and drain fat from hamburger meat.
2. Cook 2 to 3 handfuls of angel hair spaghetti according to package.
3. Place all ingredients (EXCEPT COOKED SPAGHETTI) into the crock pot.
4. Cook on LOW 8 hours.
5. Stir in spaghetti and top with cheddar cheese and sour cream/greek yogurt.
Alas, I was out of angel hair spaghetti and used normal, thick spaghetti instead. Not as good. Stick to angel hair spaghetti and you’ll be better off for it. Extremely mild chili. I loved it, but the hot husband craved cayenne pepper instead of chili powder. Next time….