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Josh's Four-Way Chili

“This colorful recipe is a modified version of my mom's chili that I grew up on. It is called 4 way because of the four steps to making your plate: spaghetti first, then crushed crackers, next cheese, and finally the chili. I added the peppers, but the recipe is still great (and faster) without them. To heat things up, just add hot sausage and/or hot chili seasoning packs instead of mild. It is an off-beat recipe that I am sure you will love!”

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Reviewed: Aug. 13, 2009

This is just great comfort food, but you just CAN'T have it without Fritos! Skip the lame ol' crackers and slap some fritos on this bad boy! Here's how i do it: Pasta, chili, cheese, diced white onion, then fritos....mmmmm.....!

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3 users found this review helpful

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unturnedstones

Home Town: Carthage, North Carolina, USA

Reviewed: May 5, 2009

Made this tonight and it smelled so good cooking! I halfed the recipe using 1 /2 lb hamberger and 1/2 lb sausage. I didn't have a green pepper but used 1/2 a red and a half of a yellow and a orange and half a red onion. I didn't bother to puree the stewed tomatoes and the can of red beans I bought was in a spicy tomato sauce so with all that I found the liquid amount was just right, I also added just a dash of cayanne pepper. The reason I'm giving 4 stars instead of 5 is because we felt the pasta took away from it. My husband loved the chili and got a second bowl but that time he didn't bother with the pasta at all. I usually like rice with my chili and will use it to have with this. After I cooked it all up I covered the pot and put it in the oven to simmer at around 260 for a good 3 hours which I think really helped bring it all together. Then just had to cook the pasta right before supper.

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jailhousecook

Cooking Level: Intermediate

Reviewed: Jan. 9, 2009

I'm giving this five stars just because it's a recipe that my family has made since I was little (and before I was). GO FOUR WAYS!

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3 users found this review helpful

Reviewer:

brandyd

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Reviewed: Jan. 2, 2009

This is just a great recipe. We all loved the layering of chili, crackers, pasta and cheese. Sounds kind of yucky but is actually awesome. Like reviewer "Aspiring Chef Rita" I thought it needed more liquid. I added one more can of tomatoes (used Rotel with peppers, mild) and still wanted more, so dumped in the 1/2 container I had on hand of fresh salsa. I also did not drain the tomatoes or beans in order to have the liquid. Then it needed a little more spice, so I just sprinkled in some additional chili pepper. One note...I just picked up pinto beans, per the instructions. I ended up with light colored beans. I didn't think this was as pretty as a result. Go with the dark red beans for appearance. Yummy Josh, thanks.

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11 users found this review helpful

Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Oct. 26, 2008

I won first place at my chili cookoff w/ this receipe. My family loves it and so do my co-workers. I used Rotel original diced tomatoes (2 cans) rather than stewed tomatoes - make less chunky.

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7 users found this review helpful

Reviewer:

Julie251

Reviewed: Sep. 17, 2008

This is a great recipe. I made it for a football party at my job and it was a huge success.

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4 users found this review helpful

Reviewer:

Devonan1

Cooking Level: Expert

Home Town: Neptune, New Jersey, USA

Living In: Lakeland, Florida, USA

Reviewed: Sep. 5, 2008

Years ago, there was a restaurant in Fort Myers, FL that served chili this way. I loved it and was happy to recreate it in my own kitchen. Good base recipe that's fun and easy to "play" with. Even my picky kids enjoyed this new "spaghetti."

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T. Provence

Reviewed: Jul. 18, 2007

I'm giving it five stars because it was terrific chili but I would give it 3 for the directions. Maybe it is just me since no one else complained. I cut the recipe in half therefore it called for only 1 can of Stewed Tomatoes. This needed a lot more than 1 can. I am wondering if Josh meant for us to also follow the directions of the chili seasoning and use those liquids. In any event, I ended up using a jar of salsa too. What we really liked was the combination of the beef and sausage.

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15 users found this review helpful

Reviewer:

Aspiring Chef Rita

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Dec. 11, 2006

Good recipe! I didn't see that it made 12 servings so my husband and I had it for 2 nights then used the extra chili for cheesy chili dip on Sunday for football! yummy yum!

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4 users found this review helpful