Ingredients
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1 1/2 lbs ground chuck
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8 ounces commercial salsa
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1 (12 ounce) bottle chili sauce
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2 (15 ounce) cans diced tomatoes with juice
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1 (8 ounce) can tomato sauce
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1 (15 ounce) can beef broth
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1 (15 ounce) can chicken broth
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3 large carrots, cut into nickles
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1/2 chipotle pepper (canned in sauce - do not rinse sauce off the pepper)
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2 tablespoons frank red hot sauce
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1 teaspoon garlic salt
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3 tablespoons chili powder
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1 tablespoon sorghum molasses
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2 (15 ounce) cans dark red kidney beans, drained and rinsed
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1 (15 ounce) can chili beans, in sauce
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1 lb dried spaghetti
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1 green bell pepper, chopped
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2 large white onions, chopped
Instructions
- In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
- Bring to a boil over medium heat.
- Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
- Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
- Allow the chili to slowly boil for 90 minutes, stirring occasionally.
- Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
- If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
- Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.