Chili-Ghetti
My family is Mormon, and we have been making this recipe for Generations! It's great for large Church gatherings, funerals (just double the recipe) or just a quiet family dinner. You can adjust the recipe to your needs.. can be made ahead of time and left in the refrigerator till ready to bake. it saves well, it freezes great, and it's very tasty, add a salad some buttered rolls and enjoy
Chili-Ghetti
My family is Mormon, and we have been making this recipe for Generations! It's great for large Church gatherings, funerals (just double the recipe) or just a quiet family dinner. You can adjust the recipe to your needs.. can be made ahead of time and left in the refrigerator till ready to bake. it saves well, it freezes great, and it's very tasty, add a salad some buttered rolls and enjoy
Cooking Instructions
- 1
Preheat oven to 375 In a deep HOT pot add the oil. add the chopped onion and saute for 3 to 5 minutes... meanwhile, cook the spaghetti in a separate pot as directed on package...drain well
- 2
Add the 2 lb of ground beef to The Onion mixture and cook till well Browned
- 3
Add the chili and diced tomatoes (if you choose) stir in beef broth or water, NOT TO MUCH... you need this mixture to be a little loose not too loose or when you bake it it will be very dry, simmer untill the spaghetti noodles are done
- 4
Add the can of CHILI, mix, add sour cream....add 3 to 4 cups of cheese, and stir well
- 5
Add in the DRAINED spaghetti noodles and really mix it in well.... pour into a large casserole container, or throw-away aluminum container top with thick layer thick layer of cheese and bake for 45 to 60 min., depending on how well done you like your topping (my family really likes crispy cheese)
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This recipe was modified from serious eats. I use coarsely ground chuck instead of short ribs as it's less work and you dont have to pick through bones and chop hot meat. You can substitute 1/2 cup chile powder for the whole chiles, but you'll lose complexity. Quality dried chiles will be pliable and bend. You can also use 3 15oz cans of beans instead of dried, but they wont have as good of texture. Finally, if you have the time/space, you can add the beans directly to the chili base with 2 cups additional water and cook them in the sauce 2-4 hours in an oven at 225 F for wonderfully flavorful beans.
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