Indian Creek Chili

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.