Before you leave, for each four people in your family, have this stuff in your freezer:
- One pound of ground beef
Have this stuff in your fridge:
- 1 big yellow onion
- 2 cups or more shredded bagged sharp cheddar cheese (put this in your freezer if you’re going to be gone long enough that it’ll mold before you get back.)
- Your favorite beer
Have this stuff in your pantry:
- One 28-oz can crushed tomatoes with added puree
- One 6-oz can tomato paste
- Two 16-oz cans chili beans, your favorite brand and spiciness level
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp garlic powder (seriously, don’t bother with fresh here)
- 1 box spaghetti (for us, a 13.25 ounce box of Ronzoni Whole Wheat Blend. If you have small children, elbow macaroni will be much tidier.)
First, set a pot of salted water on to boil for the pasta. Then, defrost the meat while you chop the onion fairly finely. Measure out one cup of this onion, then chop the rest even more finely and transfer it to a small bowl; set aside. In a large saucepan or small soup pot, saute the one cup of onion with the defrosted meat; if the meat’s pretty lean, add a bit of oil. Break up the meat with a spatula as you cook.
When the meat is browned and the onions are translucent, stir in the spices and then the canned ingredients. Salt to taste. Bring to a boil, reduce heat to low, cover and simmer for as long as you want. (The meat’s already cooked so it really doesn’t matter how long.)
When the water comes to a boil cook the pasta according to package directions, then drain it and toss with a little oil so it won’t be sticky.
Serve the chili in bowls on top of the spaghetti, and pass hot sauce, shredded cheese, and chopped raw onion at the table.
You know what to do with the beer.
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