Chili Spaghetti
Chili spaghetti is a delightful fusion of hearty chili and tender spaghetti, perfect for gatherings and comfort meals.
Ingredients
Pasta
- 8 oz spaghetti Cooked al dente
Chili Ingredients
- 1 lb ground beef Use high-quality ground beef
- 1 can (15 oz) kidney beans Drained and rinsed
- 1 can (15 oz) diced tomatoes No added spices
- 1 cup beef broth
- 1 onion, chopped For flavor
- 2 cloves garlic, minced For flavor
- 2 tablespoons chili powder Adjust for spice level
- 1 teaspoon cumin
- to taste salt and pepper To season the chili
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef, breaking it apart with a spatula, and cook until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent and garlic is fragrant.
Cooking
- Stir in the drained kidney beans and diced tomatoes. Mix well to combine.
- Pour in the beef broth, chili powder, cumin, salt, and pepper. Stir thoroughly to combine.
- Allow the chili to simmer over medium-low heat for about 10 minutes, stirring occasionally.
Serving
- Serve the chili over the cooked spaghetti, adding desired toppings such as shredded cheese, sour cream, or fresh herbs.
Notes
Store leftovers in airtight containers; separate chili and spaghetti for best texture. Can be frozen for up to 3 months. Customize spice levels and toppings as desired.