Tennesee Chili
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Thread: Tennesee Chili

  1. #1
    Registered User sunshine's Avatar
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    Default Tennesee Chili

    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.

  2. #2
    Registered User KKCondrey's Avatar
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    Default

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

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    Registered User kaykwilts's Avatar
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    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?

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  5. #4
    Registered User sunshine's Avatar
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    I don't know why it has that name-- just what I was given when the recipe was given to me. Sorry.

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