Tennessee Chili

1 lb of ground chuck
1 medium size onion
garlic ( to taste)approx 1 pod
3 cans of Ranch Style Beans 15 oz cans
Spaghetti ( to taste)
Chili Powder
Red Pepper Flakes
Worcestershire Sauce appox 1 tablesp.

Brown ground chuck in bottom of Dutch oven until almost no pink is showing.
Chop up onion and garlic pod and add to meat, saute until onion is
translucent and meat is done. Add 3 cans of Ranch Style Beans rinsing the
cans with water to get all the good spices left in can and add to mix. Fill
your Dutch oven to about 1 inch from top with water. Add Worcestershire
sauce, pepper flakes, and salt to taste. Cover the top of water with chili
powder. Cover and simmer over medium heat for approximately 30 minutes.
When this mix has cooked for about 20 minutes, in a separate pot, cook
spaghetti, about 6 servings, until al dente. Add cooked spaghetti to meat
mixture and stir to combine well. Serve with saltines. Adjust spices (next
time) to your taste.

I love chili, I may have to try this one sometime.

Why is it called Tennessee chili? Is it supposed to be milder than a Texas chili which are sometimes called four alarm chilis because they burn your mouth because the peppers are so hot?

I don't know why it has that name-- just what I was given when the recipe was given to me. Sorry.