Chili Spaghetti
This is not a fancy chili recipe but it’s got lots of flavor and is best when made 1-2 days ahead to blend the flavors, I make this using half chili powder and ancho chili powder, adjust the chili flakes to suit your heat level I have left the jalapeno pepper as optional, feel free to use penne or rigatoni pasta in place of spaghetti
Servings 6
Ingredients:
1-1/2 pounds ground beef
1 large onion, chopped
1 teaspoons crushed red chili flakes, or adjust to heat level
1 large celery rib, diced
1 large green bell pepper, seeded and chopped
6 large garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped, optional
1/4 cup chili powder, can use more
2 tablespoons cumin
1-2 tablespoons beef bouillon powder
1 (28-ounce) can diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes (or can use two 14-ounce cans tomato sauce)
2 (7-ounce) bottles red taco sauce (such as Old El Paso taco sauce, in Canada use 215-ml bottle)
1-2 (15-ounce) cans red kidney beans (undrained do not rinse)
2 teaspoons seasoned salt or white salt, or to taste
fresh ground black pepper, to taste
cooked spaghetti (use amount desired)
shredded cheddar cheese
Instructions:————————————
In a large pot or Dutch oven cook the ground beef with onion, chili flakes, celery, bell pepper, garlic and jalapeno pepper until meat is no longer pink; drain fat and continue cooking until meat is lightly browned (this may take about 12 minutes or more, the meat must be lightly browned).
Add in chili powder, cumin and beef bouillon powder; cook stirring with a wooden spoon for 5 minutes to release the flavors from the spices.
Add in diced tomatoes, crushed tomatoes, taco sauce, kidney beans and teaspoon salt( starting with 1 teaspoon salt) bring to a boil stirring constantly.
Reduce heat to low and simmer partially covered for about 2 hours stirring frequently and seasoning with black pepper and more salt about halfway through cooking time.
Serve the chili on top of cooked spaghetti, then top with cheddar cheese.
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