I realized something the other day when thinking of chili recipes for the playoffs…my go to chili recipe was missing from my signature recipe page!  I have asked others to send in their chili recipes, yet mine was missing.

My chili???  It is a Full House Chili…The Full House, Hot Tamales covered with chili, are famous in Knoxville, Tennessee.  During my college days at Tennessee, I used to drop by the local corner market to get mine to go.

Over the years I have perfected my chili recipe and you don’t have to serve it over hot tamales…but give me a good hot tamale and I am in heaven.

Enjoy!

KATHY’S FULL HOUSE CHILI

KATHY’S FULL HOUSE CHILI

Serving Size: 8-12

Print Recipe

Ingredients

• 2 pounds ground beef
• 1 sweet onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon cayenne red pepper
• 1 teaspoon paprika
• 2 tablespoons double-concentrated  tomato paste
• 2 (15 ounce) cans tomato sauce
• 1 (28 ounce) can petite diced tomatoes
• 1 (10 ounce) can Rotel diced tomatoes and green chilies
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 tablespoon worcestershire sauce
• 8-12 freshly made hot tamales if available.  If fresh are not available use  1 can Hormel Tamales, Beef in Chili Sauce

Instructions

1. Brown ground beef, onions and garlic in a large Dutch oven.  Drain well. 
2. Add chili powder, cumin, cayenne pepper, paprika. Cook 1 minute. 
3. Add tomato paste.  Cook 1 minute. 
4. Add remaining ingredients.  Bring to a boil.  Cover and reduce heat to simmer. 
5. Simmer for 2 hours.
6. Heat hot tamales.  Take out of husks and place a hot tamale in each bowl.  Spoon chili over top. 

Notes

The Full House, Hot Tamales covered with chili, is famous in Knoxville, Tennessee.  During my college days at Tennessee, I used to drop by the local corner market to get mine to go. As always when serving chili, you may want to let guests top the chili with sour cream, cheese, jalapenos, black olives and or sliced green onions.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Can also top with any or all…sour cream, cheddar cheese, avocado and scallions, lime, olives…wow so many choices.  Make it a chili bar!

Back to the comfort food theme for the playoffs…

With cooler winter weather,  football playoffs and the Super Bowl in the near future, I think any of these would be great for dinner while watching football!

This is our family’s all time favorite comfort food…

ITALIAN SPAGHETTI WITH MEAT SAUCE

ITALIAN SPAGHETTI MEAT SAUCE

Serving Size: 8

Print Recipe

Ingredients

• 2 pounds ground beef
• 1 medium onion, finely chopped
• 2 cans (15 ounces each) tomato sauce
• 2 cans (12 ounces each) tomato paste
• 1 can (7 1/2 ounces) pitted ripe olives, drained and sliced
• 2 envelopes (1 1/2 ounces each) Italian-style spaghetti sauce mix with mushrooms
• 3 cups water
• 1 tablespoon sugar (a little sugar helps reduce the acidity of tomato sauce)
• 1 teaspoon oregano leaves
• 2 cloves garlic, crushed
• 1 bay leaf, crumbled
• 16 ounces Italian-style spaghetti
• grated Parmesan cheese

INSTRUCTIONS

1. Cook and stir meat, onion until meat is brown and onion is tender.
2. Stir in remaining ingredients except spaghetti and Parmesan cheese.
3. Cover; simmer 1 1/2 hours, stirring occasionally.
4. Cook spaghetti as directed on package; drain.
5. Serve meat sauce over hot spaghetti; pass Parmesan cheese.

NOTES

Meat sauce can be prepared ahead.  Cover and refrigerate or freeze.  When ready to serve; cook spaghetti; heat meat sauce and serve over hot spaghetti.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Watch for more recipes to enjoy while watching football playoffs.

Come celebrate with me.  I’ll save you a seat at the table.

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