Chiligetti
Get ready to elevate your pasta night with "Chiligetti," a bold and hearty recipe that combines the savory comfort of spaghetti with the robust flavors of chili. Perfect for weeknight dinners or casual gatherings, this fusion dish features tender strands of spaghetti topped with a rich chili made from seasoned ground beef, kidney beans, and aromatic spices like chili powder, cumin, and smoked paprika. A touch of cayenne pepper adds optional heat, while crushed tomatoes and tomato paste create a luscious sauce that clings to every bite. Topped with melty cheddar cheese and fresh parsley for a burst of color and flavor, Chiligetti is as customizable as it is satisfying. Ready in just 45 minutes and packed with cozy, crowd-pleasing flavors, this dish is your new go-to for chili recipes with a creative twist!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper (optional)
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 15 oz Canned kidney beans, drained and rinsed
- 12 oz Cooked spaghetti
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Grated cheddar cheese (optional, for topping)
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper, cooking an additional 2-3 minutes until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Add the crushed tomatoes, tomato paste, and kidney beans to the skillet. Stir to combine.
Season with salt and black pepper. Lower the heat to medium-low and simmer the chili for 15-20 minutes, stirring occasionally to allow the flavors to meld.
Meanwhile, cook the spaghetti according to the package instructions. Drain and set aside.
To serve, place a portion of cooked spaghetti on a plate or bowl, then top with a generous ladle of chili.
Optionally, garnish with grated cheddar cheese and chopped fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 41.7 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1275 mg | 98% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 5324 mg | 113% | |
*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.
