- About 1/2 small box Spaghetti
- 1 1/2 lb. chopped chitterlings
- 1-2 Onions (chopped or sliced)
- 1/2 Green Pepper, diced (chopped small)
- 2 tablespoons Olive oil
- 1/2 jar MEXENE'S Chili Powder or 1/2 can SAUDER'S (from Preston Safeway stores)
- Lg can or 2 small cans BROOKS Chili Hot or Hot & Spicy Beans (no other brand tastes like this)
- 1 small can Tomato Paste
- 2 small cans water
- 1 reg size can diced Tomatoes, drained
- 1 teaspoon sugar (to cut the tomato-y taste)
- 1/4-1/2 cup Ketchup (I thump it out in pot)
- 1/4-1/2 cup BBQ Sauce (I thump it out)
- 2-3 'thumps' Worcestershire Sauce
- 1 teaspoon cider vinegar
- Salt
Break spaghetti in half and boil about 12 min. While spaghetti is boiling, brown chitlins, onions & green pepper in oil in dutch oven or large skillet. Stir in chili powder. Add rest of ingredients. Mix well. (Season to taste with salt.) Drain cooked spaghetti and gently mix in with chitlins mixture. Cover and simmer real low for at least 20 minutes. This is a sweet-hot chili, not too thick.