Tasty Food Recipes

[Pyreaux]

Dad’s Chili

*Not an actual photo, but very similar. No peppers in this.

I'm sorry Texans but my Kentuckian father cooked this Chili abomination from wayback, contain everything you are not supposed to put in "real" chili. This is like a chili-powder spaghetti with pinto beans you put cracker crumbles on.

Ingredients:

1/2 diced onion

1 lb ground beef

2 cans of Luck’s pinto beans (undrained)

Several cans of tomato sauce (varies, like 4, enough to make it soupy)

Chili powder - a lot, to taste. Or some with a little paprika and adjust.

Dash of Onion Powder, Salt and Pepper.

Ketchup - enough to give a noticeable sweetness, maybe around ½ to 1 cup, add gradually and according to taste, the more you cook the ketchup, the more it changes, less tart, more sweet.

Cooked spaghetti (maybe a half box, enough noodles to soak up the soupiness)

Saltine crackers (for serving, crushed on top to soak up remaining soupiness)

Instructions:

Boil the noodles in a large pot (gallon-sized). Cook diced onion and ground beef together until browned.

Drain grease and return the meat and onion to the pot.

Add 'undrained' pinto beans, tomato sauce, chili powder blend, and ketchup.

Simmer until flavors meld and the mixture looks good and soupy.

Stir the pot bottom often.

Let it sit and cool for a while - it’ll thicken as it cools as the spaghetti soaks up the liquid.

Serve with crushed saltines on top.

Texture Note:

This dish starts off soup-like but becomes chunkier as it sits. Beware tall pots, you if it boils without any stirring, noodles will sink to the bottom and burn at the bottom before it boils at the top. It should balance spaghetti, beans, and beef in roughly every spoon bite. The crackers help thicken it right in the bowl.

For thicker texture sooner: Add uncooked broken spaghetti right into the simmering chili (but stir often so it doesn’t stick or burn). Add extra water or sauce if needed.

If you can, use Luck’s Pinto Beans - Luck’s beans are already seasoned and have a distinct flavor and texture that made the chili what it is.

I hope I'm not forgetting anything.

Edited Saturday at 10:41 PM by Pyreaux

[Calm]

No garlic?

[Pyreaux]

3 hours ago, Calm said:

No garlic?

I would, but I don't think it's in the original recipe. I'm trying to think if there is supposed to be any brown sugar, but I don't think so.

[Pyreaux]

10 hours ago, Calm said:

No garlic?

My sister says my proportions might be off. No need for onion powder. There is supposed to be just salt, pepper and some brown sugar.