CHILI SPAGHETTI

      Today, we are delving into the comfort zone. And for me, that means SPAGHETTI.

      I love it in many ways and this one is perhaps one of the two best recipes I have. The best of course is my wife's Spaghetti and Meat Balls, but I digress.

     Second has to be from “Cooking With Carolyn”. I found her on my ROKU app and have been trying out some of her recipes. See - http://killitcutitupandcookit.blogspot.com/2017/11/ and

http://killitcutitupandcookit.blogspot.com/2017/12/

     This recipe has a bit of a “bite” to it, but I found it to be reminiscent of a Jamaican Restaurant we used to have down the street.

      Check out her version of Chilli Spaghetti at

https://www.youtube.com/watch?v=g6AVHSnhRqQ

     Doesn't that look SPECTACULAR ? TRUST ME, IT IS.

     Ingredients – (I made just a few slight changes)

     I know it looks complicated - don't panic.


     I forgot to show the ground beef - Take 2

     Here, I have taken all the spices and measured it all out into one bowl. Makes it look easier - Right?

3 to 4 Tablespoons Olive Oil, or your choice of oil

1¼ Pound Lean Ground Turkey, 93%/ 7% (I used Ground beef)

½ Cup Onions, diced

1/3 Cup Bell Pepper, diced
(I left this out due to dietary issues - Replace with a small can of HATCH CHILLIS)

1/3 Cup Celery, diced

3 to 4 Cloves Garlic, finely minced (3 Cloves was perfect for us)

1 Bay Leaf

2 Tablespoons Grand Diamond All Purpose Seasoning (We used one TSP of REGULAR and 1 TSP of MILD) 

If you have not ordered Carolyn's seasoning yet---- Get off your BUTT.

Here is the link - https://granddiamondseasoning.com/products

You can thank me later

Let us continue
 
1 to 2 Teaspoons Kosher Salt

1 Teaspoon Black Pepper

3 Tablespoons Chili Powder

1 Teaspoon Smoked Paprika

2 Teaspoons Ground Cumin

1 Teaspoons Ground Coriander

2 Teaspoons Oregano

1½ Teaspoons Mustard
(I used 1 TSP of dried mustard)

2 Teaspoons Light or Dark Brown Sugar, lightly packed

1 Teaspoon Red Pepper Flakes (optional)
(We left this out)

1-14oz. Can Diced Tomatoes
(I am not a fan of diced tomatoes, so we used sauce instead)

5 Tablespoons Tomato Paste

1 Tablespoon Worcestershire

2½ Cups Low Sodium Chicken Stock/Broth 
(You did make home made, right?)

To Taste Shredded Cheddar Cheese
(As you will see. We went half Cheddar and half Motzerella)

1- 15 Ounce Can Beans, drained and rinsed, pinto, kidney, or black beans (use beans if you’re not going to serve the chili over spaghetti)

     (We left this out as we were serving it on top of spaghetti. 

     Remember this one?)

https://www.youtube.com/watch?v=yPHtD1132JE


     DIRECTIONS - Now her directions are better than I can write, so let's hear from her. (The pictures are mine. But first, let's have a grown up beverage.

      First, chop the onions, bell pepper, celery and garlic. In a large skillet, or medium size pot, add the oil and turn the heat to medium-high. 

     Once the oil is hot, brown the ground turkey (or beef) for about minutes. 

     Next, add all of the ingredients into the skillet. Stir well. 

     Bring up to a boil, then turn the heat down to medium-low and simmer uncovered for 15 to 20 minutes. (Tip: If you like the consistency of the chili at the 15-minute mark, turn off the heat. If the chili becomes too “tight”, or thick, just add a few more tablespoons of chicken stock.) 

      Meanwhile, bring a large pot of water, 3 to 4 quarts, to a boil over high heat. 

 
     Add 3 to 4 tablespoons of salt to the water. Add the pasta and boil to the desired tenderness. Drain the pasta in a strainer/colander, do not rinse it.

      Once it’s done, serve any way you like. Ladle the chili over each serving of pasta or toss the chili and pasta together, top with cheddar cheese, bake at 400 degrees, or place the casserole under the broiler just until the cheese melts. 

      OK, boys and girls. This is one of the best things we have ever tasted. Really. NO kidding.

      This is not as hard as it looks. There are a TON of ingredients, but once you get those in a bowl, it looks a lot easier.

      After I drained the sketti, I put it back in the pot and ladled the chili sauce on it and mixed it up. Then I put it in the casserole dish. 

    Penny likes Cheddar and I like Mozerella, so I used both. Just stick it in the oven long enough to melt the cheese. 

      Thanks Carolyn for another GREAT recipe.

      See you all next time. 

      WAIT !!! .. I forgot the cute doggie picture. From yesterdays Easter Egg hunt. (He got em all)