Chili Spaghetti
Chili spaghetti is a comforting dish combining the hearty richness of chili with the satisfying texture of spaghetti, perfect for any occasion.
Ingredients
Pasta
- 8 oz spaghetti
Chili Ingredients
- 1 lb ground beef Can substitute with turkey or chicken.
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat some oil over medium heat. Add the ground beef, breaking it up as it cooks, until browned and no longer pink, about 5-7 minutes. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
- Stir in the drained kidney beans and diced tomatoes, followed by the beef broth.
- Season with chili powder, cumin, salt, and pepper. Stir to combine and bring to a gentle simmer for about 10 minutes.
Serving
- Serve the chili over the cooked spaghetti, adding optional toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
Chili spaghetti can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. For variations, consider making a vegetarian version or adding different toppings.