Spicy Chipotle Chili Spaghetti Food

CHILI SPAGHETTI

Steps:

• Combine all ingredients in a slow cooker.
• Cover, and cook on low for 4 hours, checking mixture half way through cooking time.
• If it is becoming dry, stir in additional cup of tomato juice.

BAKED (VEGETARIAN) CHILI SPAGHETTI

Steps:

• Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes.
• Coat a 13" x 9" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated).
• Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.

EASY CHILI SPAGHETTI

Steps:

• Cook ground beef until done.
• Drain.
• Add butter and melt.
• Add all remaining ingredients.
• I also add about a tbls or two of flour to thicken mine up.
• Cook for about 30 minutes.
• Serve over spaghetti and top with cheese.

CHILI - SPAGHETTI

Steps:

• In large skillet brown ground meat, green pepper, onion and garlic. Add tomato sauce and chopped tomato. Add ground cumin, salt and pepper.
• Mix chili powder in half cup of water and stir well. Add to meat mixture. Let simmer for 30 minutes, stirring occasionally. Add cooked beans. Simmer another 10 to 15 minutes. Taste for full flavor.
• Serve over cooked spaghetti and enjoy it with corn bread muffins. mmmmmmm -- delicious.

CHILI SPAGHETTI

Steps:

• Cook spaghetti as directed on package.
• While spaghetti is cooking, cook beef and onion in 3 quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce, chili powder and salt; breaking up tomatoes.
• Cook, uncovered, over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
• Drain spaghetti; divide among dinner plates.
• Top with chili mixture; sprinkle with cheese.

CHIPOTLE CHICKEN CHILI - SPICY

Steps:

• In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth), chili powder and cumin. Cook at a low boil for an hour or so.
• Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 ½ cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours.
• If it is not "hot" enough add as much Tabasco sauce as you need to achieve the "heat" you desire.
• If you are making it a day ahead (If you do the flavors will blend well), turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.) After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don't want to cook it for very long after you add the chicken to avoid having the chicken fall apart.).
• If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling.
• Optional: Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.

SPICY SPAGHETTI

Steps:

• In a large pot begin boiling water for your noodles.
• Brown your ground beef and drain the fat if it has a fat content higher than 7%.
• Pour the Ragu sauce over your ground beef and mix a little bit of water into it. I usually add enough water to the empty Ragu jar to reach the bottom of the label, shake it in the jar to rinse the jar, then add that for my water to the sauce and meat.
• - Add THREE drops of Da'Bomb to the meat and sauce and stir it inches DO NOT ADD MORE THAN THREE DROPS OR IT WILL BE TOO SPICY EAT!
• - Chop the 1/4 onion and add to the sauce.
• - While the sauce cooks, add noodles to the now boiling water. Once the noodles are fully submerged in the water let them cook for ten minutes.
• - Add a couple handfuls of shredded cheese to the sauce and stir inches.