Marcia's Wild Spaghetti Western Chili
Quick answers for Marcia's Wild Spaghetti Western Chili: swaps, spice control, storage, slow cooker method, and serving ideas.
Submitted by: Marcia from Metzger, Hudson, New York
- This chili combines boiled Italian sausage, ground beef, canned tomatoes, beans, spices, and a shot of whiskey, simmered for about an hour and served over spaghetti with cheddar.
- You can swap ground sausage for links, use a slow cooker, adjust heat by cutting cayenne or using mild sausage, and thicken by simmering or mashing beans.
- Cool leftovers before refrigerating or freezing. Reheat gently on the stove or microwave. Freeze up to 3 months in airtight containers.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long does this chili take and how many does it serve?
Prep and browning take about 20 to 30 minutes. Simmering is one hour, so total cook time is roughly 1 hour 30 minutes. The recipe makes a large pot and serves about 8 to 12 people depending on portion size.
Why boil the Italian sausage links and can I use ground sausage instead?
Boiling firms the links and helps remove some excess fat, making them easier to slice and mix into the chili. You can skip boiling if you prefer to brown them whole. Ground Italian sausage works fine too; just brown it with the ground beef and skip the boiling step.
How can I reduce or increase the heat level?
To reduce heat, cut back on cayenne, crushed red pepper, and omit the hot sauce. Use mild Italian sausage and mild diced green chilies. To increase heat, add more cayenne, red pepper, or a hotter hot sauce. Taste as you go and add spice gradually.
Can I make this chili in a slow cooker?
Yes. Brown the ground beef and sausage first, then combine everything in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Do not add spaghetti to the cooker; cook it separately and serve the chili on top.
How do I thicken the chili if it is too thin?
Simmer uncovered longer to reduce liquid. Mash a cup of the beans into the chili to add body. You can also stir in 1 to 2 tablespoons of tomato paste or mix 1 tablespoon cornstarch with cold water and add it while simmering until the chili thickens.
Can I omit the whiskey or the liquid smoke?
Yes. The whiskey and liquid smoke add flavor but are optional. Replace the whiskey with an equal amount of beef broth, tomato juice, or water. Liquid smoke can be left out or replaced with a small extra pinch of smoked paprika for a similar smoky note.
What is the best way to store and reheat leftovers?
Cool the chili to room temperature, then refrigerate in airtight containers for up to 3 to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat, stirring occasionally, or microwave in 1 minute bursts until hot.
Can I make this vegetarian or use different beans?
To make a vegetarian version, replace the meats with extra beans, lentils, or meat substitutes and use vegetable broth. You can swap kidney beans or pork & beans for black, pinto, or cannellini beans, but adjust seasoning and simmer time as needed.
How long does this chili take and how many does it serve?
Prep and browning take about 20 to 30 minutes. Simmering is one hour, so total cook time is roughly 1 hour 30 minutes. The recipe makes a large pot and serves about 8 to 12 people depending on portion size.
Why boil the Italian sausage links and can I use ground sausage instead?
Boiling firms the links and helps remove some excess fat, making them easier to slice and mix into the chili. You can skip boiling if you prefer to brown them whole. Ground Italian sausage works fine too; just brown it with the ground beef and skip the boiling step.
How can I reduce or increase the heat level?
To reduce heat, cut back on cayenne, crushed red pepper, and omit the hot sauce. Use mild Italian sausage and mild diced green chilies. To increase heat, add more cayenne, red pepper, or a hotter hot sauce. Taste as you go and add spice gradually.
Can I make this chili in a slow cooker?
Yes. Brown the ground beef and sausage first, then combine everything in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Do not add spaghetti to the cooker; cook it separately and serve the chili on top.
How do I thicken the chili if it is too thin?
Simmer uncovered longer to reduce liquid. Mash a cup of the beans into the chili to add body. You can also stir in 1 to 2 tablespoons of tomato paste or mix 1 tablespoon cornstarch with cold water and add it while simmering until the chili thickens.
Can I omit the whiskey or the liquid smoke?
Yes. The whiskey and liquid smoke add flavor but are optional. Replace the whiskey with an equal amount of beef broth, tomato juice, or water. Liquid smoke can be left out or replaced with a small extra pinch of smoked paprika for a similar smoky note.
What is the best way to store and reheat leftovers?
Cool the chili to room temperature, then refrigerate in airtight containers for up to 3 to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat, stirring occasionally, or microwave in 1 minute bursts until hot.
Can I make this vegetarian or use different beans?
To make a vegetarian version, replace the meats with extra beans, lentils, or meat substitutes and use vegetable broth. You can swap kidney beans or pork & beans for black, pinto, or cannellini beans, but adjust seasoning and simmer time as needed.
I made this recipe today and it was a hit!!!
For the Italian Sausage, I poked holes in it before I boiled them so more of the grease would drain out. I ended up using 2 lbs of Johnsonvilles because they were sold in 1lb packages and I didn’t have a use for the other 1/2 lb.
I started to brown the meat and drained out as much of the grease as possible. Then I added the onion and let the onion cook some of the flavor into the meat. Then I added a little garlic. Then I added 1 teaspoon of liquid smoke instead of 1/2 since I like the flavor.
During the last 30 minutes of cooking, I added 2 cans of cut up mushrooms. I also had to use just a little bit of salt and black pepper.
Over all very good!!!
Jan.15/2010;
Is this recipe from Clint Eastwood’s Spaghetti Western Movies,in his honor?
If anyone has any information,on this recipe please email me.
kcornea@gmail.com.
My name is: Kimberly Cornea.