Grandma Rose's Chili

This is another old family recipe.  When I was growing up, my mother would often cook this dish during the winter.  It's great, because it's a flavorful sauce without the spice.  Even my wife, a self-professed non-chili lover, enjoys it.  Well, she does the first or second time a year I cook it, but I often put it together 5-6 times a season.  Enjoy!

1 lb ground beef
1 28-oz can crushed tomatoes
1 28-oz can tomato sauce
2 15-oz cans chili beans
1 16-oz can prepared tamales, undrained, removed from liners, and crushed by hand (these are often near the beans)
2 Tbsp chili powder
1 lb pasta

SERVES 6

1.  In a skillet, brown the ground beef.  Drain.  Transfer to dutch oven.
2. Add in crushed tomatoes, tomato sauce, chili beans, tamales, and chili powder.  Bring to a boil, cover and simmer for 10 minutes.
3. Meanwhile, cook pasta according to package directions.
4. Serve chili over pasta.  Top with cheddar cheese and sour cream.