This recipe comes from my childhood. While I’m sure it was listed in a Sunday paper or on the back of a Chili-o packet. My dad would usually make this on a Friday or Saturday night, and would be breakfast and lunch for the next day. As the chili mixes, it will be better the next day.
Adding some chili powder to your bowl and some saltines is a great way to have something warm on a chilly evening. Adding some shredded cheddar or shredded Mexican cheese is also a great addition.
Pro-tip: While mixing the seasoning, a super easy way to prevent clumping is to add water and seasoning to Ball jar, seal it up, and shake it up. This is great for any mixing of a powder with water. I use this same technique to make my slurry when making Hot-n-Sour Soup.
Watson Chili
Equipment
- large pot
- skillet
- Ball jar with lid
Ingredients
Chili
- 2 lb hamburger (recommend 90% or greater to reduce grease)
- 1 onion (recommend sweet onion)
- 1 bell pepper
- 2 cans diced tomatoes (recommend Ro-tel Diced Tomatoes and Green Chiles)
- 2 cans tomato sauce
- 2 cans medium chili beans
- 2 packs Chili-o seasoning
- 2/3 lb spaghetti
- 3 qt water
Optional Toppings
- chili powder
- shredded cheddar
- saltines or oyster crackers
Instructions
- Brown hamburger in skillet. Drain grease. Recommend using 90% hamburger or greater
- Peel and chop onion
- Core, de-seed, and chop green bell pepper
- Mix onion, green bell pepper, hamburger, tomatoes, tomato sauce, and beans in large pot
- Heat large pot on medium-high heat stirring occasionally until starting to simmer
- Add water to large pot
- Stir in Chili-o seasoning slowly. Pro-tip: Mix one pack at a time with a cup of water in a Ball jar with sealing lid. Shake Ball jar until mixed. This will prevent clumping of the seasoning when stirring in.
- Wait for water to boil again
- Break spaghetti into thirds and stir into pot and stir occasionally
- Turn off and enjoy once the spaghetti has finished cooking
- Add toppings of your choice and enjoy! Remember to save some for tomorrow.