The Chili Recipe and Baked Spaghetti

Here is Chef Steve's Chili recipe, for those who would like to have it:

1 pound hamburger, browned
1 14.5oz can of Kidney Beans
1 14.5oz can of Diced Tomatoes
McCormick Chili Spice Mix
1 small-medium onion, diced [red onion is best]
1 green pepper, diced
2 cloves garlic, chopped
salt to taste

garnish [optional]:
Jalapeno peppers, sliced
grated cheese
sour cream


Brown the hamburger and drain off the fat. Then add the onions, garlic, and peppers until browned. Next, add the canned tomatoes and kidney beans and do NOT drain them first - add the juice. Stir in the spices and simmer for an hour or so. Taste frequently, and add spices to taste.

The McCormick Chili Spice Mix is a good one, but there are many others out there. Buying a mix takes all the measuring out of it, and often includes spices you may not have in your kitchen. The main ingredient in the mixes is usually Chili Powder. Other spices would include cumin, garlic powder, salt, pepper, dehydrated onions and bell peppers, just as an example.

I like to add some grated cheese, sliced jalapenos, and a dollop of sour cream after the chili is served up in a bowl. I like the jalapenos fresh, rather than cooked in with the chili, but that's just my preference.

Here is what we feasted on tonight, Baked Spaghetti:




This is another easy [quick] recipe to put together. Boil the spaghetti first, and combine with your favorite sauce, meatballs, and a generous covering of grated cheese. Bake in the over for about an hour or so.

Neither of these recipes needs a very high temperature, as the ingredients are already cooked. They just need time to warm through and meld together.

And YES, Steve and I are both overweight. No mystery there...