My mom has made the same chili recipe for as long as I can remember. In my three decades on this planet, I’ve never come across one quite like it. It has a unique ingredient that takes some by pleasure and some by surprise…but to me, it’s perfectly normal 🙂 Let me know if you can guess it!
Any and all soups, stews or chili recipes make my belly full and my whole body warm & cozy. This is such a feel-good meal served best with crackers or cornbread – chef’s choice! How we nourish our bodies is completely up to us, so to my vegans I recommend using Beyond Beef or Impossible Burgers + vegan butter as substitutes!
1 lb ground beef
1 large onion chopped fine
2 or 3 cloves of garlic chopped fine (garlic powder also works)
1/2 stick butter
2 cups hot water
1 tsp. salt
2 Tbsp. flour
4-6 Tbsp. chili powder
1 can chili beans
1 can tomato sauce
1 handful Spaghetti pasta, broken into 3 sections
- Melt butter in skillet.
- Add meat, onions, garlic. Cook until meat loses red color.
- Add water. Cook covered for 10 minutes.
- Make paste of flour and chili powder by adding a little water to them (the paste should look like the consistency pictured above). Add to meat.
- Add beans, tomato sauce, spaghetti pasta. Cook for 15 minutes or until pasta is done.
Serves 8 – 10. Preparing the day before planning to serve improves flavor.