2 pounds ground beef
1 can red kidney beans
1 can diced tomatoes
1 can tomato sauce
2 medium green bell peppers, coarsely chopped
2 medium yellow onions, coarsely chopped
1 teaspoon ground cayenne pepper
1 tablespoon ground cumin
1 teaspoon garlic salt
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon basil
Sauté the ground beef for about 15 minutes over medium heat. When the meat is browned, drain off any water or grease. Add chopped onions, green peppers, beans, diced tomato including the juice. Stir and simmer for about 10 minutes. Next add the tomato sauce and the spices. Let this mixture simmer over a low flame and thicken for at least an hour. Stir pot every few minutes to make sure it doesn’t stick to the bottom of the pan.
This combination requires a thick, hearty chili because you have to eat it the spaghetti with a fork. Soupy, loose spoon chili just won’t work here. You have to let it simmer until it’s really thick.
When the chili is thickened, you can boil a large pot of water for the spaghetti. Add 1 teaspoon of salt to the water. When water is boiling, add the spaghetti and stir it a few times to make sure it doesn’t stick together. The spaghetti should be done in about 10 to 12 minutes. Drain into a colander and rinse the spaghetti then transfer it to a large bowl. Toss the cooked spaghetti with a little oil to keep it from sticking while you wait for the chili.
Serve the chili over the cooked spaghetti. You can dress it up with shredded cheddar cheese and as always bring the bottle of hot sauce to the table.