Kentucky Chili

Name: Kentucky Chili
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 servings (3 quarts).
Ingredients: 1-1/2 pounds ground beef; 1 medium onion, chopped; 2 cans (32 ounces each) tomato juice; 1 cup water; 1 can (16 ounces) chili beans, undrained; 1 tablespoon chili powder; 1 teaspoon salt; 1/2 teaspoon pepper; 8 ounces uncooked spaghetti, broken in half

This chili is extra special with noodles stirred in. I love it so much I named it after my home state.—Tina Sullivan, Cornith, Kentucky

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
2 cans (32 ounces each) tomato juice
1 cup water
1 can (16 ounces) chili beans, undrained
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spaghetti, broken in half

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, water, chili beans, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.
Meanwhile, cook spaghetti according to package directions. Drain and stir into chili.

Nutrition Facts

1 cup: 232 calories, 8g fat (3g saturated fat), 38mg cholesterol, 606mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 16g protein.

Originally published as Kentucky Chili in Country Woman January/February 1993

Reviews

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altafern

Nov 1, 2013

hey what's with ripping off my hoosier chili recipe--but boy it sure is good on a cold day right? enjoyed seeing it on the web site--we add one to two tablespoons of sugar to cut the acid in tomato juice. try it taste great
sgosselin

Jun 19, 2011

After reading that it had spaghetti in it, it reminded me of my mother-in-laws Indiana Chili that we all love in San Diego. Thanks for your recipe.
jeanlew

Dec 27, 2010

Being from Ky I decided to give this one a try. It was excellent however I did alter things just a little bit. Instead of tomato juice I used 2 large cans of diced tomato's. I also used 2 pounds of ground beef. I found that 1 can of chili beans wasn't enough so I ended up using 3 - 1 of which I used undrained but drained the other 2. I also added a little more chili powder approx 2 tbls since I had more beef and beans. Then I made a whole box of small elbow macaroni and added it to the chili mixing it in. I cooked the pot of chili for about an hour and added about 2 cups of shredded mexican cheese close to the end. Then ladled into bowls and sprinkled a little cheese on top. It was a huge hit!
sueintampa

Aug 24, 2010

I can't beleive that I found this recipe!...My mom made it this way all the time and we all loved it....we lived in northeastern IN....can't help but wonder how she got the recipe.....everybody always loved it and wanted her recipe....that was back in the late 1940's....and I still make it that way today....although I've experimented alot, I always come back to this recipe.....and it's always, always better the next day, so consider making it ahead....and since we were not pasta lovers we always, and still do, eat it plain with soda crackers!....Yum!
jaschadler

Mar 8, 2010

This is the chili my husband grew up on..the farm
FriedaG

Jan 31, 2010

I used more chili powder and dashes of garlic powder, allspice and cayenne to liven the taste. This is a good basic recipe and the submitter is right that the spaghetti really adds to it. My crew ate every bit!