Terlingua Red Chili Over Spaghetti Recipes

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TERLINGUA RED CHILI



Terlingua Red Chili image

Make and share this Terlingua Red Chili recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons bacon fat
3 lbs ground beef, coarse grind
1 tablespoon black pepper
3 cups chicken broth
2 cups beef broth
2 pints dried chili salsa
1/4 cup smoked paprika
5 tablespoons hot chili powder
4 tablespoons granulated garlic powder
2 tablespoons cayenne powder
1 tablespoon cumin

Steps:

  • Dried Chili Salsa is Recipe #408273.
  • In a dutch oven over medium high heat melt bacon fat.
  • Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
  • Drain off most of the fat, leaving about 1/4 cup.
  • Add chicken broth.
  • Bring to a boil.
  • Reduce heat to medium low and cook until liquid has reduced to 1 inch.
  • Add beef broth, salsa and remaining spices.
  • Cook to desired thickness.
  • Serve with warm corn tortillas and shredded sharp cheddar cheese.

Nutrition Facts : Calories 937.3, Fat 56, SaturatedFat 21, Cholesterol 231.3, Sodium 2963.1, Carbohydrate 36, Fiber 12.2, Sugar 10.4, Protein 77

TERLINGUA RED CHILI OVER SPAGHETTI



Terlingua Red Chili over Spaghetti image

Make and share this Terlingua Red Chili over Spaghetti recipe from Food.com.

Provided by Karen..

Categories     Spaghetti

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 tablespoons ground mixed spice (Chili Spice Blend recipe follows)
2 1/2 lbs ground beef
8 ounces tomato sauce
2 (14 1/2 ounce) cans beef broth
Worcestershire sauce, to taste
16 ounces spaghetti, cooked as directed
1 cup shredded cheddar cheese
chopped onion (to garnish)
7 tablespoons chili powder
2 tablespoons cumin
1 teaspoon cayenne pepper
1 tablespoon garlic powder
3 tablespoons dried onion flakes
1 teaspoon salt

Steps:

  • Combine all ingredients of the chili spice blend and store in a leftover container, empty spice bottle, or baggie.
  • Brown the beef over medium heat in a large pot.
  • While browning the meat, add a couple of dashes of Worcestershire sauce.
  • When the meat is browned, drain off the fat (I use a colander).
  • Put the meat back in the pot and add just enough water to cover the meat.
  • Simmer the meat in the water until it is tender.
  • Once the meat is tender, add a can of beef broth and the tomato sauce and bring to a boil.
  • Add 2-3 tablespoons spice mix to taste and simmer for approximately 1/2 hour, stirring occasionally.
  • Add beef broth as needed to keep the chili from boiling dry.
  • Serve over cooked spaghetti and sprinkle with cheese and onions.

Nutrition Facts : Calories 855.5, Fat 39.4, SaturatedFat 15.6, Cholesterol 149.7, Sodium 1988.8, Carbohydrate 70.1, Fiber 7.1, Sugar 5, Protein 55.9

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