Chili Spaghetti
A comforting dish that combines rich chili flavors with satisfying spaghetti, perfect for busy weeknights.
Ingredients
Pasta and Meat
- 8 oz spaghetti Cooked according to package instructions
- 1 lb ground beef Lean quality preferred
Chili Base
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder Adjust based on spice preference
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a splash of oil over medium heat. Add the ground beef and brown it, breaking it apart as it cooks. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in drained kidney beans, diced tomatoes, and beef broth. Season with chili powder, cumin, salt, and pepper. Mix well.
- Bring chili to a simmer, and cook on low for about 10 minutes, stirring occasionally.
Serving
- Serve chili over spaghetti, adding toppings like cheese or sour cream if desired.
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Notes
For storage, cool leftovers before transferring to an airtight container. Will last 3 days in the fridge or 3 months in the freezer. Reheat with a splash of broth or water.