Best Chili Spaghetti Recipes

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CHILI SPAGHETTI



Chili Spaghetti image

My husband often requested that his grandma make this dish.-Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
6 ounces spaghetti, broken into 3-inch pieces
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

Nutrition Facts : Calories 321 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1042mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

SPAGHETTI WITH QUICK TURKEY CHILI



Spaghetti With Quick Turkey Chili image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, sliced, white and green parts separated
4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 pound ground turkey
2 cups low-sodium chicken broth
1 14-ounce can pinto beans, drained and rinsed
3 tablespoons ketchup
Hot sauce, to taste
8 ounces spaghetti
Shredded cheddar cheese and sour cream, for topping (optional)

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Nutrition Facts : Calories 542, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 451 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 38 grams

CHILI SPAGHETTI WITH HOT DOGS



Chili Spaghetti with Hot Dogs image

"I've been making this recipe for 35 years. It's one of my husband's favorite dishes. Lower-fat franks and reduced-fat cheese can be used and it's just as good." Karen Tausend - Bridgeport, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked spaghetti
1 package (1 pound) hot dogs, sliced
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 tablespoon prepared mustard
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the hot dogs, onion and celery in oil until vegetables are tender. Add the tomato sauce, mustard, chili powder, Worcestershire sauce, salt and pepper; cook and stir until heated through., Drain spaghetti; toss with hot dog mixture. Serve immediately, sprinkling each serving with cheese. Or cool spaghetti; transfer to freezer containers and freeze for up to 3 months., To use frozen spaghetti: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Sprinkle each serving with cheese.

Nutrition Facts : Calories 523 calories, Fat 34g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1360mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH



Spiced Turkey Chili with Spaghetti Squash image

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Dinner     Soup/Stew     Chili     Turkey     Poultry     Squash     Spice     Bean     Olive

Yield 4 servings

Number Of Ingredients 15

2 small or 1 large spaghetti squash (3-3 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons (or more) kosher salt, divided
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
1 onion, finely chopped, divided
2 cups low-sodium chicken broth
1 (14-ounce) can kidney beans, drained, rinsed
1 (14-ounce) can tomato sauce
1 tablespoon unsweetened cocoa powder
1/4 cup chopped parsley
1/4 cup sliced pitted black olives

Steps:

  • Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20-40 minutes depending on size.
  • Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
  • Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.

ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE



Asian-Syle Spaghetti With Sweet Chili Lime Sauce image

I adapted this reciped which was originally a single-serving , lunch dish, into a tasty and healthy family dinner. Feel free to add any types of vegetables and protein to this great dish!

Provided by SpringShoot

Categories     Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces whole wheat spaghetti
6 cups bok choy (can substitute with shredded cabbage)
1 (8 ounce) bag frozen asian-style vegetables (I used Birdseye Asian Steamed Vegetables)
1/3 cup sweet chili sauce
2 tablespoons lime juice
1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic, minced

Steps:

  • Cook spaghetti.
  • While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
  • Drain spaghetti.
  • Combine all ingredients in the pot with the cooked spaghetti
  • Serve warm and enjoy!

Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 72.2, Carbohydrate 35.8, Fiber 1.2, Sugar 1.4, Protein 8

SPAGHETTI CHILI



Spaghetti Chili image

This hearty Italian-style recipe proved very popular when I made it for about 90 people who attended our church's "Souper Sunday" one January. I fired up a couple of turkey deep fryers and simmered big batches of it outside! -Edward Reis Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 45-55 servings.

Number Of Ingredients 11

6 large onions, chopped
2/3 cup olive oil
18 garlic cloves, minced
12 cans (16 ounces each) kidney beans, rinsed and drained
4 cans (28 ounces each) Italian crushed tomatoes
3 cartons (32 ounces each) chicken broth
1/4 to 1/3 cup dried oregano
4 tablespoons salt
1 to 2 teaspoons pepper
3 packages (1 pound each) spaghetti, cut into fourths
Grated Parmesan cheese, optional

Steps:

  • In several stockpots, saute onions in oil until tender. Add garlic; cook and 1 minute longer. Stir in the beans, tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Cook spaghetti according to package directions; drain. Just before serving the soup, stir in spaghetti. Serve with cheese if desired.

Nutrition Facts : Calories 76 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 640mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

INSTANT POT® SPAGHETTI SQUASH WITH CHILI



Instant Pot® Spaghetti Squash with Chili image

This is 'spaghetti squash 101' for an Instant Pot®. It doesn't get much easier that this for a quick and easy meal. My favorite topping for spaghetti squash is chili, but feel free to use any topping that suits your taste. This is a perfect way to get veggies into the kids' meals.

Provided by bd.weld

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 35m

Yield 4

Number Of Ingredients 4

1 (3 pound) spaghetti squash, halved across the middle and seeds removed
1 cup water
2 cups prepared chili
½ cup shredded Mexican cheese blend

Steps:

  • Place the trivet in the liner of an Instant Pot®. Add water and place spaghetti squash halves on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Pour chili into a saucepan over medium heat. Cook until warmed through, 5 to 10 minutes. Reduce heat and keep warm until ready to serve.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Drain any accumulated water from the squash halves. Shred squash equally into 4 individual serving bowls. Top with chili and shredded Mexican cheese blend.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 39.3 g, Cholesterol 37.9 mg, Fat 14.4 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 7.2 g, Sodium 857.1 mg, Sugar 1.5 g

SPAGHETTI SQUASH CINCINNATI CHILI



Spaghetti Squash Cincinnati Chili image

This is a twist on Cincinnati "five-way" chili: spaghetti and chili plus cheddar cheese, onion and kidney beans.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 medium spaghetti squash (about 3 pounds)
1 small onion, finely chopped
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound ground beef chuck
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed
Oyster crackers and shredded cheddar cheese, for topping

Steps:

  • Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
  • Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
  • Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
  • Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.

EASY CHILI SPAGHETTI



Easy Chili Spaghetti image

This is an easy a little different spaghetti meal. I never make mine to hot b/c of the BH and kiddos, but feel free to spice it up!

Provided by CrystalA

Categories     Spaghetti

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/8 cup butter
2 (8 ounce) cans tomato sauce
1/2 tablespoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon chili powder
5 dashes Tabasco sauce (more or less depending on you)
1 can chili bean
8 ounces cooked spaghetti
shredded cheese

Steps:

  • Cook ground beef until done.
  • Drain.
  • Add butter and melt.
  • Add all remaining ingredients.
  • I also add about a tbls or two of flour to thicken mine up.
  • Cook for about 30 minutes.
  • Serve over spaghetti and top with cheese.

Nutrition Facts : Calories 605.9, Fat 30.5, SaturatedFat 14.3, Cholesterol 107.6, Sodium 1960.5, Carbohydrate 53.3, Fiber 6.2, Sugar 10.5, Protein 31.1

CHILI CHEESE SPAGHETTI CASSEROLE



Chili Cheese Spaghetti Casserole image

This cheesy pasta is the ultimate pantry meal. Keep a can of chili on hand and a box of Hamburger Helper® chili cheese for a meal that's ready in a flash!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1 box Hamburger Helper™ chili cheese
1 cup uncooked large elbow macaroni
2 cups milk
1 1/2 cups hot water
1 cup chopped mushrooms
1 can (15 oz) chili with beans
1 1/2 cups shredded Italian cheese blend (6 oz)
Crushed red pepper flakes, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch glass baking dish with cooking spray.
  • In 10-inch skillet, heat uncooked pasta and sauce mix (from Hamburger Helper box), uncooked elbow macaroni, milk and hot water to boiling over medium-high heat. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in mushrooms and chili. Spread mixture in baking dish. Sprinkle with cheese.
  • Bake 10 to 14 minutes or until mixture is hot and bubbly and cheese is melted. If desired, broil 3 to 5 minutes to brown cheese. Top with crushed red pepper flakes. Cool 5 minutes before serving.

Nutrition Facts : Calories 390, Carbohydrate 56 g, Cholesterol 30 mg, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 7 g, TransFat 0 g

CHILI CHEESE STUFFED SPAGHETTI SQUASH



Chili Cheese Stuffed Spaghetti Squash image

Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by adding any chili you want (perfect for leftovers!)

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 17

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
  • Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
  • While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
  • When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
  • Serve with assorted toppings.

SPAGHETTI WITH GREEN CHILI-PINE NUT MEATBALLS



Spaghetti with Green Chili-Pine Nut Meatballs image

Categories     Beef     Dairy     Nut     Pasta     Pepper     Tomato     Dinner     Parmesan     Meat     Ground Beef     Pine Nut     Fall     Winter     Party     Noodle     Bon Appétit

Number Of Ingredients 25

For tomato sauce
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes
2 14 1/2-ounce cans diced tomatoes in juice
Pinch of sugar
2/3 cup chicken stock or canned low-salt chicken broth
1/3 cup red wine
1 tablespoon butter
For meatballs
1 pound lean ground beef
1/3 cup fresh breadcrumbs made from white bread
1/4 cup diced canned mild green chilies
1/4 cup pine nuts, toasted
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 large egg, beaten to blend
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
20 ounces (1 1/4 pounds) spaghetti
Freshly grated Parmesan cheese

Steps:

  • For tomato sauce:
  • Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
  • For meatballs:
  • Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
  • Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.

KITTENCAL'S CHILI SPAGHETTI



Kittencal's Chili Spaghetti image

Nothing fancy about the chili but it's a darn good recipe to serve over pasta, I strongly suggest to make the chili mixture a day ahead and refrigerate, the flavor really does get stronger and better! Adjust the chili powder to taste, I use half chili powder and half ancho chili powder for a more smokey flavor, for more heat add in dried chili flakes. Although the ingredients listed make a really great chili mixture, you can add in other ingredients to create your favorite chili if desired! You can use ground turkey in place of ground beef, this is also great with penne or rigatoni pasta, see my recipe#168653

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs ground beef (you can use more or less ground beef)
2 medium green bell peppers, chopped
2 large onions, chopped
1 large celery rib, finely chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 -2 jalapeno pepper, seeded and chopped (optional)
5 -6 tablespoons chili powder (I use lots!)
2 tablespoons cumin
1 -2 tablespoon beef bouillon powder
1 (28 ounce) can diced tomatoes with juice
2 (15 ounce) cans kidney beans (undrained or use one can only)
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato sauce
1 (7 ounce) bottle taco sauce (mild or spicy or use 2 bottles 215-ml Old El Paso spicy)
salt and pepper
cooked spaghetti
grated old cheddar cheese (any amount desired)

Steps:

  • In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
  • Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
  • Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
  • Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
  • Delicious!

Nutrition Facts : Calories 878.2, Fat 38.6, SaturatedFat 14, Cholesterol 154.2, Sodium 2098.2, Carbohydrate 78.5, Fiber 20.9, Sugar 27.4, Protein 60.3

SPAGHETTI SAUCE CHILI



Spaghetti Sauce Chili image

This is my version of quick cook chili/spaghetti Sauce. Weird but true! Makes a wonderful chili dog too!

Provided by Nat Da Brat

Categories     Sauces

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
4 stalks celery (chopped)
1 Spanish onion (chopped)
1 large carrot (grated)
1 teaspoon kosher salt
1 tablespoon basil
1 tablespoon parsley
2 teaspoons cumin (separated)
6 tablespoons chili powder (separated)
4 lbs lean ground beef
1 (28 ounce) can diced tomatoes
1 (23 ounce) can tomato sauce
1 (5 1/2 ounce) can tomato paste
4 jalapenos (seeds removed, chopped fine)
1 rind parmigiano-reggiano cheese
12 stalks fresh thyme (leaves only, separated)
2 tablespoons brown sugar (separated)
1 (19 ounce) can kidney beans (1/2 drained, some liquid good)

Steps:

  • Put olive oil in a large pot, on med-high heat.
  • Add celery, onion, grated carrot, salt, parsley and basil.
  • Cook uncovered until translucent, add 1/2 cumin and 1/2 chili powder.
  • Continue cooking for 15 minutes, stirring occasionally.
  • Add ground beef, stir and cover.
  • Stirring occasionally, cook until ground beef is no longer pink (about 15 min).
  • There will be quite a bit of "juice" in the meat mixture.
  • Add the canned tomatoes, tomato sauce and paste.
  • Bring to a simmer, lower heat to keep a mild simmer.
  • Add 1/2 of brown sugar and 1/2 of thyme plus the jalapeños and the Parmesan rind.
  • Simmer for about 45 minutes.
  • Add the remainder of the cumin, chili powder, sugar and thyme and the can of kidney beans.
  • Cook another 15 minutes and it's ready!
  • Always taste and adjust if necessary before serving.

Nutrition Facts : Calories 239.9, Fat 11.2, SaturatedFat 4, Cholesterol 59, Sodium 580, Carbohydrate 14.3, Fiber 3.8, Sugar 6.5, Protein 21.1

SPAGHETTI WITH QUICK TURKEY CHILI RECIPE - (4.3/5)



Spaghetti with Quick Turkey Chili Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 14

Kosher salt, to taste
2 tablespoons extra-virgin olive oil
4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 pound ground turkey
2 cups low-sodium chicken broth
1 (14 -ounce) can pinto beans, drained and rinsed
3 tablespoons ketchup
Hot sauce, to taste
8 ounces spaghetti
Cheddar cheese, shredded for topping
Sour cream, for topping

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce. Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI



Three-Alarm Spaghetti and Pinto Bean Chili image

Dinner ready in 35 minutes! Check out this spaghetti and beans chili - a flavorful meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
  • Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
  • Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.

Nutrition Facts : Calories 315, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 13 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg

CHILI SPAGHETTI WITH HOT DOGS



Chili Spaghetti With Hot Dogs image

I found this recipe in the 2010 Taste Of Home Quick Cooking Annual Recipes.It was sent to them by Karen Tausend of Bridgeport,Michigan.I submitted this recipe to Food.com ( a.k.a. " ZAAR ") on August 3rd.2011. EDITED:On August 23rd.2011 I made this recipe and thought that Lori Mama's suggestion of adding garlic was a very good idea.So, after tasting the sauce by itself, about 3/4 teaspoon of garlic powder was added and let simmer for about 10 minutes.Lori Mama thank you so much for a wonderful idea :)

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 lb hot dog, cut in half lengthwise and sliced
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons canola oil
1 (15 ounce) can tomato sauce
1 tablespoon prepared yellow mustard
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
3/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions.
  • While pasta is cooking,in a large skillet,cook the hot dogs,onion and celery in the oil until tender.
  • Add both the sauces,mustard,chili powder,garlic powder( if using ),salt,and pepper.
  • Cook uncovered for 8 to 10 minutes, or until heated through,stirring occasionally.
  • Drain spaghetti, toss with hot dog mixture.
  • Sprinkle with cheese.

BAKED (VEGETARIAN) CHILI SPAGHETTI



Baked (Vegetarian) Chili Spaghetti image

Mmmm, comfort food! I love this topped with chopped onions. Kinda reminds me of Steak N Shakes chili spaghetti, but so much better! Oh, and it's vegetarian too.

Provided by CallMeBubbles

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces spaghetti, uncooked
26 ounces fat free spaghetti sauce
15 ounces vegetarian chili
4 ounces mushrooms, drained
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 cup shredded reduced-fat sharp cheddar cheese
chopped onion (optional)

Steps:

  • Cook pasta according to package. Drain. While pasta cooks, mix sauce and next 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, simmer 10 minutes.
  • Coat a 13" x 9" baking dish with spray. Add pasta and top with sauce. (May be covered and refrigerated at this point. Bake 35 minutes or until heated).
  • Bake at 375F for 25 minutes. Remove from oven and sprinkle with cheese. Top with onions if desired.

Nutrition Facts : Calories 223.8, Fat 1.6, SaturatedFat 0.6, Cholesterol 2, Sodium 292.6, Carbohydrate 40.7, Fiber 4.6, Sugar 2.9, Protein 11.4

10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH



10 Leftover Chili Recipes - Chili Cheese Stuffed Spaghetti Squash image

What's better than chili for dinner? Leftover chili for dinner! If you're ready to move beyond the bowl, these leftover chili recipes will get you started. From chili fries and chili dogs to chili-stuffed spaghetti squash and chili tacos, you're sure to find a new keeper here!

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 17

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
  • Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
  • While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
  • When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
  • Serve with assorted toppings.

CHILI OVER SPAGHETTI (CINCINNATI CHILI)



Chili over Spaghetti (Cincinnati Chili) image

This recipe is from Saveur. This has warm spices, cheese, onions,kidney beans and is said to be an enduring American Classic.Sounds good so I made it - my family loved it. So we will be having this again.

Provided by Pat Duran

Categories     Pasta Sides

Time 55m

Number Of Ingredients 18

2 Tbsp olive oil
5 clove garlic, finely chopped
2 medium yellow onions, finely chopped
1 1/2 lb lean ground beef
2 Tbsp chili powder
1 1/2 tsp ground cinnamon
1/2 tsp each -ground allspice,cloves, cumin, nutmeg
1 tsp dried oregano
1/2 tsp celery seed
1 dried bay leaf
kosher salt and freshly ground black pepper to taste
2 c tomato sauce
1 Tbsp unsweetened cocoa powder
1 c water
3/4 lb dried spaghetti
15 oz can red kidney beans, rinsed under hot water and drained
4 c finely grated cheddar cheese
oyster crackers

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Add garlic and 1/2 of the onions and cook, stirring occasionally, until lightly browned about 5-6 minutes. Add beef, and all seasoning and cook stirring occasionally, until well browned 6-8 minutes. Tilt skillet and spoon out any fat. Add tomato sauce, cocoa powder and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil.Add spaghetti and cook stirring occasionally, until tender about 8 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.

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