Chili spaghetti

Chili spaghetti is a hearty entree for a hungry crowd. It is also a great way to use up leftover chili from the previous day.

Chili may be made with or without meat. When I use meat, I use 1 pound lowfat ground meat for every 4 servings.

In a large stove-top pot, brown the ground meat with onion and sweet peppers, both red and green if you like. (If you are making vegetarian chili, simply omit the meat.)

When the ingredients are sufficiently sauteed, add your favorite canned chili beans to the browned, ground meat (or the sauteed onion and sweet peppers, for vegetarian chili). Add canned diced tomatoes or tomato sauce. Canned sweet corn or hominy is good to add, too.

Season to taste with salt, pepper, and chili powder.

Before serving, cook pasta per package directions. Drain pasta and mix with the heated chili.

Serve onto shallow bowl plates with Parmesan or cheddar cheese topping.
chili spaghetti makes a great entree for meals with diners arriving throughout the evening.

Serving suggestion:

Great with hot corn bread!