CHILI SPAGHETTI

CHILI SPAGHETTI 1 medium onion, diced 1 medium poblano pepper, seeded and diced Olive oil 2 garlic cloves, finely diced 2 lb lean ground beef 2 (10-oz) cans Rotel Chili Fixin's seasoned tomatoes 1 (16-oz) can tomato sauce 1 (16-oz) can light red kidney beans, drained 2 Tbsp dark chili powder 2 Tbsp Worcestershire sauce 1 Tbsp ground cumin 1½ tsp garlic salt (add more or less to taste) 1 tsp lemon pepper 1 lb spaghetti, cooked Assorted toppings: shredded cheddar cheese, sour cream, sliced green onion, pickled jalapenos, cilantro, sliced black olives Drizzle a large skillet with olive oil. Add the diced onion and poblano pepper. cooking over medium-high heat until softened and beginning to brown. Add the garlic cooking for 1 minute longer. Add the ground beef to the pan. Continue to cook over medium-high until browned and no pink remains. Drain all excess fat from the pan. To the skillet add the seasoned tomatoes, tomato sauce, kidney beans, chili powder, Worcestershire sauce, cumin, garlic salt and lemon pepper with the cooked beef. Stir well. Cover and simmer for 20 minutes. To serve, toss half of the chili with the cooked spaghetti. Divide into serving bowls and top with additional chili then finish with your favorite toppings.