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How to Make Chili Spaghetti
Spicy, cheesy, garlicky. Serve this on a cold winter day and feel the melting heat on your tongue!
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Course: Main CourseCuisine: American
Keyword: chili spaghetti, chili spaghetti recipe, how to make chili spaghetti
Servings: 4 servings
Calories: 495 kcal
Ingredients (20)
- 10 oz 85% lean ground beef
- 13 oz cooked spaghetti
- 3 oz red kidney beans
- 2 oz onions diced
- 1 cup homemade tomato sauce
- 1 tbsp tomato paste
- 2 fl oz red wine
- 1/2 tbsp all-purpose flour
- 1 cup unsalted chicken broth
- 1 tbsp garlic minced
- 1 tbsp olive oil
- 1 oz cheddar cheese shredded
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 1/2 tsp brown gravy mix
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp chili powder
- 2 tbsp parsley chopped
INSTRUCTIONS
1
In a skillet, add 1 tbsp olive oil, 1 tbsp garlic, 2 oz onions and sauté over medium heat for 1 minute.
2
Add 10 oz ground beef with 1/2 tsp pepper, 1/2 tsp salt, 3 1/2 tsp gravy mix, 1 tsp thyme, 1 tsp paprika, 1 tbsp tomato paste, 1/2 tsp chili powder, and 1 tsp Worcestershire sauce. Stir-fry for 2 minutes.
3
Add 2 fl oz red wine and cook for 1 minute.
4
Add 1/2 tbsp flour, 3 oz kidney beans and 1 cup tomato sauce, then stir well.
5
Pour in 1 cup chicken broth and cook to boil. Continue cooking on low heat for the next 5 minutes.
6
Add 13 oz cooked spaghetti. Stir to cook for 1 minute.
7
Bring to plate. Top with 1 oz shredded cheddar cheese and 2 tbsp parsley.
Nutrition
Serving: 1 serving | Calories: 495 kcal | Fat 23 g | Saturated Fat 7 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 3 g | Cholesterol 55 mg | Sodium 589 mg | Potassium 548 mg | Carbohydrate 45 g | Fiber 6 g | Sugar 6 g | Protein 24 g | Vitamin A 1527 IU | Vitamin C 20 mg | Calcium 94 mg | Iron 4 mg