Thaw meat sauce and allow to heat slowly over Low heat. While sauce is heating cook desired amount of spaghetti in salted water in another sauce pan. In another sauce pan heat desired amount of chili beans (not kidney beans) which have been previously drained and rinsed to remove all juice which they were packed in. Add enough water to cover beans and keep hot over very Low heat. When all three ingredients are hot, place about 1/3 bowl of cooked spaghetti in bottom, then add 1/3 bowl of beans and top this with 1/3 bowl of meat sauce. If bowl of chili is too dry add just enough water to bowl from spaghetti water. If desired, meat sauce, spaghetti and beans may be mixed together in the traditional way and served in this manner. A delicious addition to your bowl of chili is to add a few drops of hot pepper sauce to taste. To prepare sauce place about 1/2 cup of crushed red peppers in a pint of cider vinegar and allow to steep for several days to extract the flavor of the peppers before sauce is used. Pour carefully to avoid getting any sediment in your bowl. Original Chili: 1/2 lb chili blend; 2-1/2 lbs very lean ground chuck or ground round if desired; 1-1/4 lbs ground suet. In a large kettle melt suet over Low heat stirring frequently to avoid sticking or burning. When thoroughly melted, add ground beef a little at a time stirring and pressing against sides of kettle to break up meat as fine as possible until all meat is thoroughly browned. Add the entire package of Chili Blend and mix thoroughly. Lower heat and allow mixture to simmer very slowly for 20 minutes. Remove from heat and allow to cool enough so it won't melt freezer cartons but not so cold that the fat starts to harden. Allow to cool completely in cartons before covering. when cool cover and place in freezer.
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