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Hot Chili Supper

Yield Makes 8 to 10 servings


  • 2 pounds ground chuck
  • 4 (15-ounce) cans tomato sauce
  • 1 (30-ounce) can hot chili beans, undrained
  • 2 (14 1/2-ounce) cans diced tomatoes with green peppers and onions
  • 1 large onion, diced
  • 3 to 4 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 1 teaspoon minced garlic
  • 1 tablespoon paprika
  • 2 to 3 teaspoons ground red pepper
  • Hot cooked spaghetti (optional)
  • Toppings: shredded Cheddar cheese, oyster crackers

How to Make It

  1. Cook ground beef in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink; rinse and drain. Return to Dutch oven. Add tomato sauce and next 8 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 2 hours. Serve over pasta, if desired, with toppings.