Fast Family Chili No. 8, Spaghetti Optional

• 2 lbs ground chuck
• 10 ounces condensed tomato soup
• 15 ounces stewed tomatoes, with juice (or, diced tomatoes)
• 2 medium onions, roughly chopped
• 16 ounces chicken broth
• 16 ounces water
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 12 teaspoon ground black pepper (from a can)
• 1 12 tablespoons butter
• 1 tablespoon chicken bouillon powder (or, 2 cubes)
• 2 tablespoons dried onion flakes
• 30 ounces chili beans, with sauce
• 15 ounces kidney beans, drained and rinsed
• 1 lb spaghetti, cooked and drained (optional)

1. In a large cooking pot, brown your burger over medium heat, mashing it up as much as possible as it cooks.
2. Drain the grease, using a colander, and return it to the pot.
3. Add in all other ingredients, except for spaghetti, and bring to a boil over high heat.
4. Reduce the heat to low and cover, stirring occasionally.
5. Allow to cook at a low boil for 40 minutes.
6. If you wish, you can serve this over spaghetti and season with Tabasco sauce for a spicy-hot entree.
7. Otherwise, this is fine to eat by the bowl with oyster crackers or saltines.
8. NOTE: If you want really thick chili, just don't add the water.
9. The butter takes the acidy "edge" off the tomato ingredients but you can leave it out if you want to.

ground chuck, tomato soup, tomatoes, onions, chicken broth, water, chili powder, cumin, ground black pepper, butter, chicken bouillon powder, onion flakes, chili beans, kidney beans

Taken from www.food.com/recipe/fast-family-chili-no-8-spaghetti-optional-268415 (may not work)