Chili-Style Spaghetti

Chili-Style Spaghetti
Chili-Style Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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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