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Downhome Chili
Makes 8-10 servings

2 lbs. lean ground beef
1 medium onion, chopped
1-8 oz. jar of salsa
1—15 oz. can black beans
1-15 oz. can chili beans
2 cups tomato juice
4 cups frozen tomatoes, peeled and chopped
or 1-28 oz. can chopped tomatoes

1 cup catsup
1 cup dry, broken spaghetti
2 tsp. garlic salt
(optional) chili powder (to taste)
salt and pepper (optional) grated cheddar cheese

In a 4.5 quart saucepan or larger, brown the ground beef and onion. Add garlic salt, stir in catsup, salsa, beans, tomatoes and juice. Boil until tomatoes are tender and flavors are blended. Stir in spaghetti and boil until tender (serve without spaghetti if desired). Serve in bowls with cheddar cheese sprinkled on top.

Submitted by Shirley M. Johnson, Oakdale Electric Cooperative

 

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