Chilispaghetti Recipes

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CHILI-GHETTI



Chili-ghetti image

This is an easy recipe similar to chili-mac but made with spaghetti. My son loved it and thought it was a neat concept. He even wanted it for breakfast the next day!

Provided by Courtney Servantes

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package spaghetti
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushroom stems and pieces, drained
⅓ cup water
1 (1.25 ounce) package chili seasoning mix
2 tablespoons grated Parmesan cheese
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 49.3 g, Cholesterol 72.9 mg, Fat 18.7 g, Fiber 8.3 g, Protein 30.6 g, SaturatedFat 8.8 g, Sodium 1312.4 mg, Sugar 6.1 g

ONE-POT CHILIGHETTI



One-Pot Chilighetti image

Grab your stockpot for my meal-in-one chili and spaghetti. I've got a large family, and this hearty pasta takes care of everybody. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 cup water
2 tablespoons Worcestershire sauce
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (16 ounces each) kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese

Steps:

  • In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 508 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 903mg sodium, Carbohydrate 70g carbohydrate (9g sugars, Fiber 9g fiber), Protein 32g protein.

CHICKEN CHILE SPAGHETTI



Chicken Chile Spaghetti image

Top with shredded mozzarella before baking, if desired. Also an easy recipe to make in your Crock-Pot®--use no butter and add 1 cup of canned chicken broth.

Provided by Stephanie

Categories     Main Dish Recipes     Pasta     Chicken

Time 2h

Yield 10

Number Of Ingredients 10

1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
¾ cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms

Steps:

  • Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
  • Preheat oven to 350 degrees F (175 degrees C). (For slow cooker instructions, see Cook's Note.)
  • Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
  • In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
  • Bake in preheated oven 20 minutes, until hot and bubbly.

Nutrition Facts : Calories 557.6 calories, Carbohydrate 33.9 g, Cholesterol 122.7 mg, Fat 34.2 g, Fiber 2.8 g, Protein 30 g, SaturatedFat 17.9 g, Sodium 1060.8 mg, Sugar 6.2 g

CHILI SPAGHETTI



Chili Spaghetti image

Treat your family to a spicy dinner by serving beef and beans over your pasta - a dish that's ready in 30 minutes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

12 oz. uncooked spaghetti or vermicelli
1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1 (15-oz.) can spicy chili beans, undrained
1 (14 1/2-oz.) can diced tomatoes with green chiles, undrained
1 (8-oz.) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
2 oz. (1/2 cup) finely shredded Cheddar cheese
1/4 cup chopped fresh cilantro, if desired

Steps:

  • Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, in large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • Add chili beans, tomatoes, tomato sauce, chili powder and cumin; mix well. Bring to a boil. Reduce heat to medium-low; cook 10 to 15 minutes or until sauce is of desired consistency, stirring occasionally.
  • Serve sauce over spaghetti. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 705, Carbohydrate 99 g, Cholesterol 80 mg, Fat 1, Fiber 9 g, Protein 43 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1880 mg, Sugar 14 g

AUTHENTIC CINCINNATI CHILI



Authentic Cincinnati Chili image

This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!

Provided by Melissa Hamilton

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 11h45m

Yield 10

Number Of Ingredients 16

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

Steps:

  • Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  • The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g

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.

CHILI CRISP SPAGHETTI



Chili Crisp Spaghetti image

This delicious one-pot recipe is light on time and effort, but big and bold on flavor.

Categories     dinner     weeknight meals     chili crisp spaghetti     coca-cola     partnerships

Time 15m

Yield 6-8 servings

Number Of Ingredients 9

1 lb. spaghetti
1 c. reserved pasta water
2 tbsp. chili crisp
2 1/2 tbsp. butter
4 cloves garlic, minced
1 bunch scallions, sliced
1/3 c. cilantro, roughly chopped
Kosher salt to taste
Serve alongside Coca-Cola®

Steps:

  • Boil a large pot of generously salted water. Once boiling, cook pasta to al dente (according to package directions). Reserve 1 cup of pasta water, then drain pasta and set aside.
  • Return pasta pot to medium-high heat. Add in the chili crisp, butter, and garlic. Once the butter has melted, add the scallions and sauté until sizzling and a slightly golden (about 1 minute).
  • Slowly add in the pasta water, a little bit at a time, stirring quickly so that it absorbs into the chili mixture and forms a sauce.
  • Add the cilantro and pasta and toss until the spaghetti is well-coated. Salt the pasta to taste and serve immediately.

CHILI SPAGHETTI



Chili Spaghetti image

Provided by Melissa Sperka

Categories     Main Course

Time 50m

Number Of Ingredients 15

1 medium onion (diced)
1 medium poblano pepper (seeded and diced)
Olive oil
2 garlic cloves (finely diced)
2 lb lean ground beef
2 10 oz cans Rotel Chili Fixin's seasoned tomatoes
1 16 oz can tomato sauce
1 16 oz can light red kidney beans, drained
2 Tbsp dark chili powder
2 Tbsp Worcestershire sauce
1 Tbsp ground cumin
1 1/2 tsp garlic salt (add more or less to taste)
1 tsp lemon pepper
1 lb spaghetti (cooked)
Assorted toppings: shredded cheddar cheese (sour cream, sliced green onion, pickled jalapenos, cilantro, sliced black olives)

Steps:

  • Drizzle a large skillet with olive oil. Add the diced onion and poblano pepper. cooking over medium-high heat until softened and beginning to brown. Add the garlic cooking for 1 minute longer.
  • Add the ground beef to the pan. Continue to cook over medium-high until browned and no pink remains. Drain all excess fat from the pan.
  • To the skillet add the seasoned tomatoes, tomato sauce, kidney beans, chili powder, Worcestershire sauce, cumin, garlic salt and lemon pepper with the cooked beef. Stir well.
  • Cover and simmer for 20 minutes.
  • To serve, toss half of the chili with the cooked spaghetti. Divide into serving bowls and top with additional chili then finish with your favorite toppings.

Nutrition Facts : ServingSize 1 serving, Calories 631 kcal, Carbohydrate 83 g, Protein 45 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 94 mg, Sodium 1890 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 5 g

CHILI SPAGHETTI



Chili Spaghetti image

I made this for the first time this evening - both husband and I DEVOURED it and very much enjoyed it. The chili had perfect flavor and the combo of the spaghetti and chili really mixed well. Hope you enjoy, too!

Provided by ErikaNY

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package spaghetti
1 lb ground beef
1 medium onion, diced
1 (16 ounce) can stewed tomatoes, undrained
1 (16 ounce) can kidney beans, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded cheddar cheese

Steps:

  • Cook spaghetti as directed on package.
  • While spaghetti is cooking, cook beef and onion in 3 quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
  • Stir in tomatoes, beans, tomato sauce, chili powder and salt; breaking up tomatoes.
  • Cook, uncovered, over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
  • Drain spaghetti; divide among dinner plates.
  • Top with chili mixture; sprinkle with cheese.

Nutrition Facts : Calories 758.1, Fat 31, SaturatedFat 14.5, Cholesterol 114.2, Sodium 1803.7, Carbohydrate 75, Fiber 9.8, Sugar 12.4, Protein 45.6

CHILI SPAGHETTI RECIPE



Chili Spaghetti Recipe image

Flavorful Chili Spaghetti is a midwestern twist on a classic bowl of chili. It is hearty with just the right amount of spice!!

Provided by Lil' Luna

Categories     Main Course     Soup

Time 2h15m

Number Of Ingredients 11

1 lb ground beef
salt
1 tsp minced garlic
24 oz tomato sauce ((3 - 8 oz cans))
1 14.5 oz can stewed tomatoes
2 tbsp Worcestershire sauce
1 tbsp sugar
1 tbsp chili powder
2 cans Mexican style chili beans
2 cups water
4 oz spaghetti noodles

Steps:

  • Brown ground beef with season salt and garlic on the stove.
  • In crockpot add the browned beef, tomato sauce, whole can of stewed tomatoes, 2 cups water, Worcestershire sauce, sugar, chili powder and chili beans. Mix. Cook on low for 2 hours.
  • Next, cook spaghetti as directed. When done add to chili.

Nutrition Facts : Calories 332 kcal, Carbohydrate 36 g, Protein 18 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1316 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

CHILI-GHETTI



Chili-ghetti image

I came up with this recipe when unexpected guests stopped by and I didn't have enough chili to go around. The spur-of-the-moment main dish is now a family favorite. -Cindy Cuykendall, Skaneateles, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (7 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup water
1 envelope chili seasoning
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.

Nutrition Facts : Calories 374 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 706mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

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 SPAGHETTI



Chili Spaghetti image

Adults and kids alike will love having two favorites in one dish! Keep this quick and easy recipe in mind the next time you throw a party.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 package (7 oz) spaghetti
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded Cheddar cheese (5 oz)

Steps:

  • Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
  • Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
  • Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Nutrition Facts : Calories 600, Carbohydrate 64 g, Cholesterol 85 mg, Fiber 10 g, Protein 38 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 7 g, TransFat 1 g

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