Chili Spaghetti with Homemade Beef Chili with Beans

By Susan52

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 tablespoons of sliced jalapeno peppers, chopped
• 2 pounds ground chuck
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon, or to taste, optional
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
• 1 tablespoon of granulated sugar
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of Kitchen Bouquet
• 1 teaspoon of hot sauce
• 1 (8-ounce) can tomato sauce
• 1 can of Rotel tomatoes or regular diced tomatoes, drained
• 2 cups beef stock or broth
• 2 medium bay leaves
• 2 cans of pinto or light kidney beans, drained and rinsed
• Kosher salt and freshly cracked black pepper
• Cooked thin spaghetti noodles
• Finely shredded cheddar cheese

Details

Servings 6
Preparation time 20mins
Adapted from deepsouthdish.com

Preparation

Step 1

Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, bell pepper, and jalapenos; saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.

Mix together the cumin, oregano, chili powder, cinnamon, Cajun seasoning, and sugar; add to the beef and continue to cook about 5 minutes longer.

Mix together the Worcestershire, Kitchen Bouquet, hot sauce and tomato sauce; add to beef mixture, cooking for about 4 minutes longer. Add the diced tomatoes, beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for about 40 minutes or until liquid is significantly reduced. Add the rinsed and drained beans, season with salt and pepper and continue cooking on a low simmer, about 20 minutes longer. Stir, taste and adjust as needed.

To each serving plate or bowl, add a layer of cooked spaghetti noodles, top with the chili, and sprinkle with finely shredded cheddar cheese.

Cook's Notes: Omit the beans if you like. Can also substitute 1 pound ground beef and 1 pound of Italian sausage or Mexican chorizo sausage, if desired. Can also use ground turkey.

Other serving suggestions: Serve chili alone, with grated cheese, or a dollop of sour cream, a sprinkling of sliced green onion, raw yellow or sweet chopped onion, raw chopped garlic, or other toppings as desired. Also good served over hot, cooked rice or cornbread.