Ellen Bales


Shonna Jennings, my co-worker at the Star, generously provided this killer chili recipe, just as she provides the real deal for office pitch-in lunches.

★★★★★ 2 votes
25 Min
25 Min


1 1/2 lb
ground beef or turkey
1 Tbsp
season salt
1/4 c
1 box
(16 oz.) regular or thin spaghetti, or whole wheat
1 1/2 Tbsp
crushed red pepper flakes
2 Tbsp
garlic powder
1 small
can chili powder
1 medium
white onion, chopped
1 medium
green pepper, chopped
1 stick
1 Tbsp
black pepper
2 1/2 Tbsp
virgin olive oil
1 can(s)
(md.) mild or hot chili beans
1 can(s)
(md.) red kidney beans
1 jar(s)
(lg.) prego traditional spaghetti sauce
1 jar(s)
(lg.) any brand chunky salsa


1In a large, deep skillet or Dutch oven, brown the meat over medium heat until completely browned. Add the beans, drained, to the meat. Stir in the onion and green pepper.
2Add chili powder, garlic powder, season salt, sugar, red pepper flakes, black pepper, and half the spaghetti sauce. Mix thoroughly and let simmer, stirring occasionally to prevent sticking.
3In a large pot, bring 2 qts. water to a boil. Add the spaghetti and cook, following package directions. Drain the spaghetti in a colander, place back into pot and stir the stick of butter throughout the hot spaghetti.
4Remove the meat, bean, and other ingredients from the skillet and add to the spaghetti in the pot. Add the remaining spaghetti sauce, the olive oil and the salsa. Mix all ingredients well.
5Cover and simmer over low heat, stirring occasionally, for 25 minutes.
6Serve with your choice of crackers, cornbread, or corn chips. Sprinkle bowls of chili with shredded cheese and/or ranch dressing or sour cream.
7NOTE: If the chili is not spicy enough, you may add a few squirts of tabasco sauce.
8Shonna Jennings, who lent us her chili recipe.

About this Recipe

Course/Dish: Other Main Dishes, Chili
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #comfort, #hot, #spicy, #hearty