Indian Creek Chili

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 12 Servings

This is a mild chili, similar to the one I grew up with. It’s the perfect meal for a frosty fall evening. It’s perfect for a family of all spice preferences; you can increase the heat for those who want it (like my husband) or enjoy its tomatoey mildness.

Ingredients

2 pounds ground beef or ground turkey
1 large onion, chopped
3 tablespoons chili powder
2 tablespoons garlic powder
Crushed red pepper flakes
1 (14- to 16-ounce) can diced tomatoes, with their juices, or 2 cups diced fresh tomatoes
1 (14- to 16-ounce) can kidney beans, rinsed and drained
46 ounces tomato juice (5 3/4 cups)
Table salt
7 ounces dried spaghetti
Sour cream, for serving
Shredded cheddar cheese, for serving

Instructions

Heat a large heavy-bottomed pot over medium heat. Working in batches as needed, brown the ground meat just until no trace of pink remains, stirring often. If there is a lot of rendered fat, drain that off.
Move the meat to one side of the pot and add the onion. Cook for 6 to 8 minutes, until it has softened, then stir the chili powder, garlic powder, and a small pinch of red pepper flakes into the meat.
Add the diced tomatoes with their juices, the kidney beans, and tomato juice. Reduce the heat to medium-low, cover, and cook for about 40 minutes, stirring occasionally.
About 15 minutes before the chili is done, bring a pot of water to a boil over medium-high heat. Salt it generously. Add the spaghetti and cook to al dente following the directions on the package. Drain the pasta and add it to the pot of chili.
Cover and cook for the remaining minutes so the pasta absorbs some of the chili’s flavor. Taste and add more salt and/or red pepper flakes as needed. Serve hot, with sour cream and cheese.