Name: Spaghetti Chili Recipe
Ingredients: Ground Meat: 1.5 lbs ground beef (80/20 blend for flavor, or leaner for less fat). You can also use ground turkey or a mix of ground beef and pork for a richer flavor profile. For a vegetarian option, consider using plant-based ground meat alternatives or lentils.; Onion: 1 large yellow onion, diced. Yellow onions provide a balanced flavor base, but white or red onions can also be used depending on your preference.; Bell Pepper: 1 green bell pepper, diced. Green bell peppers offer a slightly bitter and earthy note. You can substitute with red, yellow, or orange bell peppers for a sweeter taste and more vibrant color.; Garlic: 4 cloves garlic, minced. Fresh garlic is crucial for that pungent, aromatic flavor. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh is highly recommended.; Canned Diced Tomatoes: 2 (14.5 oz) cans diced tomatoes, undrained. Look for fire-roasted diced tomatoes for a smoky depth of flavor, or diced tomatoes with green chilies for a bit of extra heat.; Tomato Sauce: 1 (15 oz) can tomato sauce. Tomato sauce provides a smooth, rich tomato base for the chili.; Tomato Paste: 2 tablespoons tomato paste. Tomato paste adds concentrated tomato flavor and helps to thicken the chili.; Kidney Beans: 1 (15 oz) can kidney beans, drained and rinsed. Kidney beans are a classic chili bean, offering a meaty texture and mild flavor. Dark or light kidney beans both work well.; Pinto Beans: 1 (15 oz) can pinto beans, drained and rinsed. Pinto beans bring a creamy texture and slightly nutty flavor to the chili. You can substitute with black beans, cannellini beans, or your favorite chili bean variety.; Beef Broth: 1 cup beef broth (low sodium preferred). Beef broth enhances the savory depth of the chili. Chicken broth or vegetable broth can be used as alternatives.; Chili Powder: 2 tablespoons chili powder. Chili powder is the cornerstone of chili flavor. Adjust the amount to your spice preference. You can also use a blend of chili powders for a more complex flavor.; Cumin: 2 teaspoons ground cumin. Cumin adds a warm, earthy, and slightly smoky flavor that is essential to chili.; Oregano: 1 teaspoon dried oregano. Oregano provides a slightly peppery and earthy herbaceous note that complements the other spices.; Smoked Paprika: 1 teaspoon smoked paprika. Smoked paprika adds a wonderful smoky depth and subtle sweetness. Regular paprika can be substituted if smoked paprika is unavailable.; Cayenne Pepper (Optional): 1/4 – 1/2 teaspoon cayenne pepper. For those who like a spicy kick, cayenne pepper adds heat. Adjust the amount to your spice tolerance, or omit it entirely for a milder chili.; Salt: 1 teaspoon salt, or to taste. Salt enhances all the flavors in the chili. Adjust to your preference.; Black Pepper: 1/2 teaspoon black pepper, or to taste. Freshly ground black pepper adds a subtle bite and complexity.; Olive Oil: 2 tablespoons olive oil. Olive oil is used for sautéing the vegetables and meat. Vegetable oil or avocado oil can also be used.; Spaghetti: 1 pound spaghetti. Classic spaghetti noodles are the perfect base for this chili. You can also use other pasta shapes like linguine, fettuccine, or even elbow macaroni.; Optional Toppings: Shredded cheddar cheese, sour cream, chopped green onions, cilantro, jalapenos, hot sauce. Toppings are key to customizing and enhancing the final dish.

Ingredients

Ground Meat: 1.5 lbs ground beef (80/20 blend for flavor, or leaner for less fat). You can also use ground turkey or a mix of ground beef and pork for a richer flavor profile. For a vegetarian option, consider using plant-based ground meat alternatives or lentils.

Onion: 1 large yellow onion, diced. Yellow onions provide a balanced flavor base, but white or red onions can also be used depending on your preference.

Bell Pepper: 1 green bell pepper, diced. Green bell peppers offer a slightly bitter and earthy note. You can substitute with red, yellow, or orange bell peppers for a sweeter taste and more vibrant color.

Garlic: 4 cloves garlic, minced. Fresh garlic is crucial for that pungent, aromatic flavor. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder, but fresh is highly recommended.

Canned Diced Tomatoes: 2 (14.5 oz) cans diced tomatoes, undrained. Look for fire-roasted diced tomatoes for a smoky depth of flavor, or diced tomatoes with green chilies for a bit of extra heat.

Tomato Sauce: 1 (15 oz) can tomato sauce. Tomato sauce provides a smooth, rich tomato base for the chili.

Tomato Paste: 2 tablespoons tomato paste. Tomato paste adds concentrated tomato flavor and helps to thicken the chili.

Kidney Beans: 1 (15 oz) can kidney beans, drained and rinsed. Kidney beans are a classic chili bean, offering a meaty texture and mild flavor. Dark or light kidney beans both work well.

Pinto Beans: 1 (15 oz) can pinto beans, drained and rinsed. Pinto beans bring a creamy texture and slightly nutty flavor to the chili. You can substitute with black beans, cannellini beans, or your favorite chili bean variety.

Beef Broth: 1 cup beef broth (low sodium preferred). Beef broth enhances the savory depth of the chili. Chicken broth or vegetable broth can be used as alternatives.

Chili Powder: 2 tablespoons chili powder. Chili powder is the cornerstone of chili flavor. Adjust the amount to your spice preference. You can also use a blend of chili powders for a more complex flavor.

Cumin: 2 teaspoons ground cumin. Cumin adds a warm, earthy, and slightly smoky flavor that is essential to chili.

Oregano: 1 teaspoon dried oregano. Oregano provides a slightly peppery and earthy herbaceous note that complements the other spices.

Smoked Paprika: 1 teaspoon smoked paprika. Smoked paprika adds a wonderful smoky depth and subtle sweetness. Regular paprika can be substituted if smoked paprika is unavailable.

Cayenne Pepper (Optional): 1/4 – 1/2 teaspoon cayenne pepper. For those who like a spicy kick, cayenne pepper adds heat. Adjust the amount to your spice tolerance, or omit it entirely for a milder chili.

Salt: 1 teaspoon salt, or to taste. Salt enhances all the flavors in the chili. Adjust to your preference.

Black Pepper: 1/2 teaspoon black pepper, or to taste. Freshly ground black pepper adds a subtle bite and complexity.

Olive Oil: 2 tablespoons olive oil. Olive oil is used for sautéing the vegetables and meat. Vegetable oil or avocado oil can also be used.

Spaghetti: 1 pound spaghetti. Classic spaghetti noodles are the perfect base for this chili. You can also use other pasta shapes like linguine, fettuccine, or even elbow macaroni.

Optional Toppings: Shredded cheddar cheese, sour cream, chopped green onions, cilantro, jalapenos, hot sauce. Toppings are key to customizing and enhancing the final dish.

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Instructions

Prepare the Vegetables: Dice the onion and bell pepper. Mince the garlic. Having your vegetables prepped and ready to go will streamline the cooking process.

Brown the Ground Meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it apart with a spoon, until browned. Drain off any excess grease. Browning the meat is crucial for developing rich, savory flavors. Don’t skip this step!

Sauté the Aromatics: Add the diced onion and bell pepper to the pot with the browned meat. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Sautéing the vegetables and garlic releases their flavors and creates a flavorful base for the chili.

Add Tomato Paste and Spices: Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant. Cooking the spices in oil helps to bloom their flavors and deepen the overall taste of the chili.

Incorporate Tomatoes and Beans: Pour in the canned diced tomatoes (undrained) and tomato sauce. Add the drained and rinsed kidney beans and pinto beans. Stir well to combine all the ingredients.

Simmer the Chili: Pour in the beef broth. Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour. The longer the chili simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking. For an even richer flavor, you can simmer the chili for 2-3 hours on low heat.

Season to Taste: After simmering, season the chili with salt and black pepper to taste. Start with the recommended amounts and adjust as needed. Taste and adjust the seasoning is a critical step to ensure the chili is perfectly balanced to your liking.

Cook the Spaghetti: While the chili is simmering, cook the spaghetti according to package directions until al dente. Drain the spaghetti and set aside. Cooking the spaghetti while the chili simmers allows for efficient meal preparation.

Serve: To serve, place a generous portion of cooked spaghetti in a bowl and ladle the hot chili over the top. Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, cilantro, or jalapenos. Serve immediately and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 550-650
Sugar: 10-15g
Sodium: 800-1000mg
Fat: 25-30g
Saturated Fat: 10-12g
Carbohydrates: 60-70g
Fiber: 10-12g
Protein: 35-40g
Cholesterol: 100-120mg