Go BackPrint
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
Servings: 4 servings
Calories: 495 kcal
Author: Tuyet Pham, Luna Regina
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: 495kcal | Fat 23g | Saturated Fat 7g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Cholesterol 55mg | Sodium 589mg | Potassium 548mg | Carbohydrate 45g | Fiber 6g | Sugar 6g | Protein 24g | Vitamin A 1527IU | Vitamin C 20mg | Calcium 94mg | Iron 4mg