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Chili-Style Spaghetti


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Chili-Style Spaghetti 0 Picture


  • Seasoning Mix:
  • In a cup, mix 3 T chili powder, 1 T cocoa, 1 t ground cumin, 1 t dried oregano leaves, 1/2 t salt, 1/4 t cinnamon, 1/4 t pepper, and 1 envelope beef-flavor bouillon.
  • 2 large onions
  • 1 garlic clove
  • 2 lbs. ground beef
  • 1 15- to 16-ounce can tomato sauce
  • 1 T Worcestershire
  • 1 T red wine vinegar
  • 1 16-ounce pkg spaghetti
  • 1 15-1/4 to 19-ounce can red kidney beans
  • 1 4-ounce pkg shredded sharp cheddar cheese (1 cup)


Servings 6


Step 1

1. Prepare Seasoning Mix; set aside. Dice onions; mince garlic.
2. Reserve one-half of onion for topping. In 12-inch skillet over high heat, cook ground beef, garlic, and remaining onion, stirring occasionally, until all pan juices evaporate and meat is browned. Add Seasoning Mix; cook, stirring, 1 minute. Add tomato sauce, Worcestershire, and 1 1/4 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes to blend flavors, stirring occasionally. Stir in red wine vinegar.
3. While sauce is cooking, in sauce pot, prepare spaghetti as label directs; drain. Return spaghetti to sauce pot; keep warm. Meanwhile, in 1-quart saucepan over medium heat, cook beans until heated through.
4. To serve, arrange cooked spaghetti on 6 dinner plates. Skim fat from meat sauce. Top each serving of spaghetti with about 2/3 cup sauce. Sprinkle each serving with some beans and cheese; then top with reserved diced onion.

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