Hearty Chili

So, no it's not cold weather.  Yes, chili is usually a cold-weather food.  But, we are going to have a little chilly, rainy weather this week, so what a good time to make some homemade Chili.  Here in Indiana, we put pasta in our chili...just saying, so you non-Hoosiers don't judge us!

Hearty Chili

2 lbs. lean ground beef
1 small white onion, finely diced
1 small bell pepper, finely diced
1 tsp. salt + 1/2 tsp. salt
1 Tbsp. ground pepper
1 can kidney beans - drained
1 can chili beans
1 large can tomato juice
1 can Rotel tomatoes
1 can petite tomatoes
15 to 20 strands of spaghetti, broken into bite-sized pieces (can use macaroni)
2 Tbsp. chili powder
1 Tbsp. Italian Seasonings
1 Tbsp. hot sauce

Brown ground beef, onion, bell pepper, 1 tsp. salt and pepper in skillet until hamburger is browned.  Drain well.

In large stock pot, over medium heat, combine, tomato juice, Rotel tomatoes, petite tomatoes, chili and drained kidney beans, hot sauce, Italian Seasonings and Chili Powder.

Cook until comes to a boil. Reduce heat to a simmer and add ground beef mixture.  Stir well and simmer for about 20 minutes, stirring occasionally.  (do not boil).

Meanwhile, cook the broken spaghetti with 1/2 tsp. salt until slightly underdone.  Add to pot for the last 10 minutes of cooking.  Pasta will finish cooking in the chili and absorb the flavors.

We were always raised that you serve chili with a peanut-butter and honey sandwich!