SHOTZ KITCHEN

Ingredients 1

- pound ground beef (ground chuck works also)

1 - medium yellow onion (diced)

1 - package chili seasoning mix of your choice

1 - 16 ounce can chili beans (any spice level)

2 - 14.5 ounce cans of diced chili-ready tomatoes with the juice

1/2 cup water

2/3 cup dry pasta like spaghetti (broken into short pieces)

Directions

1. In a large pot, brown the ground beef with the onion until no pink remains in the meat. Drain as much of the grease as you can with a spoon.

2. To the pot, add the seasoning, tomatoes, beans, and water. Then stir to combine. If it’s still too thick, you can add 1/2 cup more water until you get to a thickness you like.

3. Bring the mixture to a boil and simmer 5 minutes.

4. Add the pasta, return to a simmer, and stir occasionally until the pasta cooks through (8-11 minutes or so). Turn off the heat and serve warm or you can cool your chili to room temperature, refrigerate and reheat as needed.

N O T F O R G O T T E N

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