Categories: Soups and Stews

Ingredients

• 2 packages Chili-O
• 2 lbs Ground Chuck
• Onion, diced (I use about 1/2 cup of the frozen already diced onion)
• 1 small can tomato paste + 2 cans water
• 1 extra large can Brooks Chili HOT beans + 1/2 can water
• 1 can (14-15 oz) Mexican tomatoes (I use Rotel)
• Extra chili powder to taste (I use Mexene)
• Spaghetti or other pasta of choice, 1/2 box cooked

Directions

1. Brown chuck and onion; break chuck into small pieces while cooking. Drain grease. Add Chili-O and chili powder, tomato paste + water, and tomatoes. Mix well Add beans + water. Simmer at least 1 hour, then add cooked pasta. Cook at least 15 more minutes before serving

2. You may cut this recipe in half or double it. All quantities are subjective, so experiment!

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