There is always a dish that gives me pause. Every week I plan out my menu. I include any recipe that was leftover from the previous week. This recipe was on week four before I finally made it.
You really are making chili, not spaghetti sauce.
The pimiento and corn add a lovely color to the dish. The pimiento is a bright red in the midst of the dark red. The corn has that lovely poop of yellow.
I honestly thought the corn was out of place. It just didn’t seem like it was supposed to be there. I was wrong though. I found that the corn did belong. It added a little sweet crunch to the chili.
For the spaghetti, I ended up using a wide linguini noodle. I make and dry my own pasta. I thought I had a jar of spaghetti noodles, and I did. Unfortunately the jar was half empty.
So the linguini was used. And I am actually glad I didn’t have enough spaghetti. I think the dish needed the thicker noodle. The sauce really stuck to the noodles well. I don’t think it would have stuck as well to a thin noodle.
My husband thought the dish would turn out like Cincinnati Chili. It does not. It is more like a chili Mac.
Don’t put this recipe off for weeks like I did. It is worth making now!
CHILI SPAGHETTI
8 Ounces Spaghetti
1/2 Cup Butter
1 Pound Ground Chuck
3 Medium Onions, Chopped
1/2 Cup Corn
10 1/2 Ounce Can Condensed Tomato Soup
17 Ounce Can Tomatoes
4 Ounce Can Mushrooms
4 Ounce Can Pimientos, Slivered
2 Tablespoons Chili Powder
1 Tablespoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Sugar
Grated Cheese
Cook spaghetti al dente. Drain. In a Dutch oven over medium heat, melt butter. Add onions and chuck. Sauté until browned. Add spaghetti , corn, tomato soup, tomatoes, mushrooms, pimiento, chili powder, salt, pepper and sugar. Mix thoroughly. Cook over low heat, covered, for 1 hour. Stir occasionally. Turn off heat and let stand for 30 minutes. Serve topped with cheese.
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