Spaghetti Chili
Spaghetti Chili is the ultimate fusion of two comfort food classics, combining the rich, hearty flavors of traditional chili with the satisfying texture of tender spaghetti. This one-pot wonder features al dente pasta topped with a robust chili made from seasoned ground beef, tomatoes, kidney beans, and warm spices like paprika, cumin, and chili powder. A hint of cayenne pepper adds just the right kick, while a garnish of melty cheddar cheese and vibrant parsley takes it to the next level. Ready in just under an hour, this dish is perfect for busy weeknights or cozy gatherings. Whether you're a chili enthusiast or a pasta lover, Spaghetti Chili offers a flavor-packed twist that will quickly become a family favorite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 14 oz (can) diced tomatoes
- 14 oz (can) kidney beans
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup cheddar cheese (shredded)
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-6 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper, ensuring the beef is well-coated with the spices.
Add the diced tomatoes (with their juices), kidney beans (drained and rinsed), tomato paste, and beef broth to the skillet. Stir to combine.
Lower the heat to a simmer and let the mixture cook for 15-20 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
Divide the cooked spaghetti onto serving plates or bowls. Ladle the chili mixture over the top of the spaghetti.
Garnish with shredded cheddar cheese and freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1041 mg | 22% | |
*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.
