Fast Family Chili No 8 Spaghetti Optional Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

Steps:

• 1. Cook spaghetti according to package directions; drain until ready to serve.
• 2. Brown ground beef and onions in a skillet until almost cooked through; drain grease, if necessary.
• 3. Add the rest of the ingredients, except the spaghetti. Bring to a simmer, then cover. Cook until meat is cooked through and the onions are tender (about 10 minutes).
• 4. Serve the chili over the spaghetti. Top with shredded Cheddar cheese (optional)

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Steps:

• In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

Steps:

• Cook hamburger and onion in frying pan, drain.
• In large pot on med high heat add tomato paste, stir until heated.
• Add both cans of beans.
• Add in drained hamburger.
• Stir in taco seasoning (to your taste).
• Combine and then add water.
• Let boil for about 3-5 minutes (enough to boil the water away) then serve.
• I like to have sour cream and shredded cheese in mine and sometimes I will add corn chips for crunch.