Recipe Talk

This was a dish served in public schools around Ohio in 1960-1975. At one time a cook from a local school broke down the massive recipe to make enough for 8-10 people. This was a well liked dish at school. I have been unable to locate my copy and no other family member has this recipe.

Baked Chili Spaghetti Recipe

.Difficulty: Moderately Easy

Instructions.

•1 Package of Spaghetti

•1 package of French's Chili-O original

•14 -16 ounces package of shredded Mozzarella cheese

•1 jar of sliced mushrooms (6 ounce size)

•1 can dark kidney beans (undrained 14 - 16 ounce can)

•1 average size Spanish onion

•1 lb of lean ground beef

•1 can tomato paste (6 ounce size)

•1 cup of water

•1 kitchen utility knife

•1 cutting board

•1 3quart or 2.8 liter 9x13 inch baking dish

•1 large sauce pot

•1 large pot to boil spaghetti in

•1 skillet

•Stove and Oven

•1 cooking spoon

•1 Spaghetti strainer

•1 tablespoon of cooking oil

Step

1Preheat oven to 325 degrees.

Step
2
Boil approximately 6 ounces of spaghetti. Add one tablespoon of cooking oil to the water to prevent the spaghetti from sticking together.

Step
3
Cook ground beef in skillet, stirring and breaking it up into fine pieces.

Step
4
Cut up onion and finely dice it adding it to the ground beef in the skillet. Stir in the onion and let mixture finish cooking.

Step
5
Mix tomato paste, water, French's Chili-O package, and mushrooms in large sauce pot. Heat the mixture on low heat simmering and stirring in the dark kidney beans.

Step
6
When ground beef and onions have finished cooking, stir them into the sauce mixture and leave simmering on the stove.

Step
7
When spaghetti is finished cooking, drain it and set it aside for the moment.

Step
8
Spoon in a thin layer of the Chili sauce mixture to cover the bottom of the baking dish. About a third to a half of the Chili sauce mixture, having more of the mixture on top is better.

Step
9
Evenly spread the cooked spaghetti over the layer of Chili sauce mixture in the baking dish.

Step
10
Spoon in the remaining Chili sauce mixture spreading it evenly over the spaghetti.

Step
11
Sprinkle the shredded Mozzarella cheese over the top of the Chili Spaghetti.

Step
12
Bake the prepared dish in the oven on 325 degrees for approximately 30 minutes or until you see the cheese beginning to brown in spots.

Step
13- Relax and enjoy the meal with your family.

HOT CHILI SPAGHETTI

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1 lb. lean ground beef

1 c. water

1 Tbsp. cayenne (red) pepper

2 Tbsp. cumin

salt to taste

1/2 lb. spaghetti

1 can tomato soup

1/4 c. chili powder

1 Tbsp. garlic salt

1/4 c. onion flakes

Brown the meat with the onion flakes mixed in. Drain
whatever fat can be drained. Place meat in a pot and add the
other ingredients. More water may be added to thin the chili.
The other seasonings may also be altered according to taste.
Cook the spaghetti according to directions. Drain and
add chili on top when ready. The finished product may be
garnished with chili beans, diced onions, shredded Cheddar
cheese and crumbled taco chips.

CASSEROLE CHILI-GHETTI

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2 Tbsp. butter

1 clove garlic, minced

3/4 c. chopped onion

1 lb. ground beef

2 1/2 c. tomatoes

4 c. chili with meat (two 1

lb. cans)

1 (8 oz.) pkg. spaghetti

3 c. shredded Cheddar cheese

1 c. sour cream

1/4 c. Parmesan cheese

Melt butter in large skillet. Brown garlic, onion and
ground beef. Drain off excess fat. Add tomatoes and chili.
Simmer 45 minutes. Cook spaghetti and drain. Remove skillet
from heat and stir in cheese until melted. Fold in sour cream.
Combine chili mixture and spaghetti noodles, mixing well. Turn
into a greased 2 quart casserole dish. Top with Parmesan
cheese. Bake at 350 degrees for 45 minutes. Yield: 8 to 10 servings.
This is a recipe from my grandmother that I grew up on.
It's a great meal for large crowds. Serve with French bread
and tossed salad.