1lb. 80/20 ground beef
1 medium onion, chopped
Brown these together over medium heat while breaking meat into small pieces until meat is no longer pink. Add some salt and pepper during cooking.
Next, add in:
1 large can tomato juice (46 oz. any brand)
1 can tomato soup
1 can pinquito beans (or any beans you like best and I drain the juices before adding to the chili)
2 bay leaves
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground pepper
Simmer on low for ~1 hour with stirring every ~15 minutes. You don't want the bottom to burn, which will happen if you forget to stir. Then, add in a small handful of spaghetti noodles broken in thirds. Probably about 1 cup pasta when broken. Don't add too much as the pasta will soak up all the liquid and the chili will be very thick. Cook for ~10 more minutes over low heat until the pasta is cooked through. Turn off the heat and serve in bowls with some cheddar cheese on top if desired. Serve with cornbread. I made cornbread with whole wheat flour instead of white flour and brown sugar instead of white sugar to make it a little healthier. It was delicious!!!
Once the left over chili has cooled down, separate it into individual containers or cover the pot and put it in fridge to heat up for another dinner.
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