Our Favorite Chili


(1 vote) 5 1

My grandsons love this slightly spicy chili. They ask me to make it all the time, even in the summer. Here in Kentucky we like spaghetti in our chili.

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Louisville, KY


  • 1 lb. ground chuck
  • 1 onion, diced
  • Bloemer's chili meat (as hot as you like it)
  • 2 cans Ro-tel tomatoes and chilies
  • 2 15 oz. cans chili-ready diced tomatoes
  • 1 small can diced green chilis
  • 1 large can Brooks chili hot beans
  • Chili Powder, to taste
  • Water
  • 1 box spaghetti

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Brown the ground chuck and onion together with some of the chili powder, drain the fat. (I cook mine in the microwave in a container that drains the fat as it cooks.) Place the beef and onion in a large pot and add the Bloemers Chili meat. Cook together until the chili meat is thoroughly mixed in. Add the rest of the ingredients except the water and spaghetti. At this point you can add more chili powder if desired. Add enough water to make the chili as thick or thin as you like. I usually add 2 of the diced tomato cans of water.Bring to a boil and then lower heat to simmer for 15-20 minutes. In the meantime, cook spaghetti according to package directions. When chili is done, add spaghetti, stirring thoroughly to mix spaghetti throughout. Serve with sour cream and cheddar cheese on top and crackers or peanut butter sandwiches on side. This freezes really well.

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