Chili Spaghetti Recipe
๐ Total Time: 30 minutes
๐ฅ Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 lb | Ground beef |
| 1 | Green pepper |
| 1 | Onion |
| 1/2 tsp | Chili powder |
| 3 cloves | Garlic |
| 2 cans | Kidney beans |
| 2 tbsp | Vinegar |
| 1 tsp | Cinnamon |
| 1/4 cup | Cheddar cheese, shredded |
| Salt, to taste | |
| Black pepper, to taste | |
| Spaghetti, cooked |
Instructions:
-
Cook and Crumble Beef: In a large saucepan over medium heat, add the ground beef and cook until it’s browned and crumbled.
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Add Vegetables and Spices: Stir in the diced green pepper, chopped onion, chili powder, and minced garlic. Let them cook until the vegetables are tender and fragrant.
-
Incorporate Beans and Seasonings: Add the kidney beans (make sure to drain and rinse them first), vinegar, and cinnamon to the saucepan. Stir well to combine all the ingredients.
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Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.
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Serve: Spoon the flavorful chili over cooked spaghetti noodles. Sprinkle each serving generously with shredded cheddar cheese for that extra indulgence.
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Enjoy: Gather your friends and family around the table and enjoy this Tex-Mex-inspired dish bursting with flavor and warmth!
Nutritional Information (per serving):
- Calories: 459.7
- Fat: 19.4g
- Saturated Fat: 7.2g
- Cholesterol: 77.1mg
- Sodium: 1076.5mg
- Carbohydrates: 42.9g
- Fiber: 10.6g
- Sugar: 16.4g
- Protein: 30.5g
Recipe Notes:
- Customization: Feel free to adjust the level of spiciness by adding more or less chili powder according to your taste preference.
- Garnish: For a pop of color and freshness, garnish your chili spaghetti with chopped fresh cilantro or sliced green onions.
- Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave for a quick and satisfying meal.
