Chili Spaghetti
Seasoned with spices and chocolate, this chili spaghetti recipe has a unique taste that’s unlike any other style of chili. It’s served over spaghetti and topped with beans, onions and cheese. Chili spaghetti is a great meal for serving a crowd, and can be individualized to each person’s taste.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground all-spice
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 1/2 pounds lean ground beef
- 1 teaspoon salt
- 1 8- ounce can tomato sauce
- 1 can diced tomatoes (with juice)
- 1 bay leaf
- 1 ounce unsweetened chocolate
- 1 tablespoon red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 can kidney beans (drained and rinsed)
- 1 pound package spaghetti
- 1 medium onion (diced)
- 3 cups shredded cheddar cheese
Instructions
- Combine the chili powder, paprika, cumin, all spice, coriander, cinnamon, cloves and cayenne pepper in a small bowl.
- Heat the olive oil in a large pot over medium-high heat.
- Sauté the onions and garlic for about 5 minutes.
- Add the spice mixture and coat the onions, cooking until fragrant.
- Add the ground beef, cooking until no longer pink and breaking the meat into small pieces.
- Add salt, tomato sauce, tomatoes, bay leaf, chocolate, vinegar and Worcestershire sauce.
- Simmer for about 30 minutes or until thick. (Cook pasta while waiting for the chili to simmer)
- Add beans 5-10 minutes before serving.
- Strain pasta, top with chili and serve with cheese and extra onions.
Nutrition
Calories: 595kcal Carbohydrates: 55g Protein: 38g Fat: 26g Saturated Fat: 12g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 0.3g Cholesterol: 95mg Sodium: 945mg Potassium: 846mg Fiber: 6g Sugar: 6g Vitamin A: 2116IU Vitamin C: 10mg Calcium: 377mg Iron: 6mg