Description
Hearty Chili Spaghetti Noodles a satisfying Midwest-inspired dish that combines the best of chili and pasta in one comforting bowl.
Ingredients
- 1¼ pounds ground beef
- Sea salt and black pepper to taste
- 1 teaspoon fresh minced garlic
- 3 (8-ounce) cans tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 2½ tablespoons Worcestershire sauce
- 1½ tablespoons brown sugar
- 1½ tablespoons chili powder
- 2 (15-ounce) cans kidney or pinto beans, drained and rinsed
- 2½ cups beef or vegetable broth
- 5 ounces spaghetti noodles
Instructions
- Brown ground beef in a large skillet over medium-high heat for 6-8 minutes, seasoning with salt, pepper, and garlic.
- Transfer beef to slow cooker with tomato sauce, diced tomatoes, broth, Worcestershire sauce, brown sugar, and chili powder. Add beans and stir.
- Cook on low for 2 hours 15 minutes until flavors meld and mixture is bubbling gently.
- Break spaghetti into thirds and cook according to package directions. Drain thoroughly.
- Stir cooked pasta into chili during final 10 minutes of cooking time.
- Adjust seasoning and serve hot.
Notes
- For stovetop version, simmer all ingredients except pasta for 45 minutes, then add cooked noodles
- Slightly undercook pasta to prevent mushiness
- Recipe improves overnight and reheats beautifully
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes