Chili and Spaghetti
Elevate your comfort food game with this hearty and flavorful Chili and Spaghetti recipe—a delicious twist on classic chili that pairs slow-simmered savory goodness with perfectly cooked spaghetti for a meal that's satisfying and unique. Featuring seasoned ground beef, tender kidney beans, and a medley of warming spices like chili powder, cumin, and smoked paprika, this dish is packed with bold flavors and a rich, robust texture. Topped with optional garnishes like shredded cheddar, sour cream, or fresh herbs, it’s a versatile crowd-pleaser for weeknight dinners or casual gatherings. Ready in just an hour and perfect for feeding a family of four, this one-pot wonder delivers comfort, convenience, and a touch of creativity in every bite. Don’t forget to customize your serving with your favorite toppings for a personal touch that makes this meal truly unforgettable!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup beef or chicken broth
- 12 ounces spaghetti
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 tablespoons chopped fresh parsley or green onions (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper, and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes, kidney beans, tomato paste, and broth to the pot. Stir well to combine.
Bring the chili to a simmer, reduce the heat to low, and let it cook uncovered for 30 minutes, stirring occasionally to prevent sticking. Adjust seasoning to taste if needed.
While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
To serve, place a portion of cooked spaghetti on a plate or in a bowl, and ladle the chili over the top.
Garnish with shredded cheddar cheese, sour cream, and chopped parsley or green onions if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 11.7 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
