Yield: 62-70 servings
6 5# tubs Timberline Chili (frozen product by Block & Barrel)
1 #10 can diced tomatoes
1 #10 can kidney beans
2 Tbsps. light chili powder
2 tsp. cumin
1/4 cup sugar.
2 lbs. spaghetti (cooked, rinsed and drained)
- Cook spaghetti, rinse and drain.
- In large cambro, add first six ingredients and mix well. Refrigerate overnight.
- Add spaghetti and heat in steamer for 1 hour. Serve with saltine crackers.
Recipe from Patty Guist, director of associate programs and services, Humana, Inc.