This is my chili and my husband thinks it’s the best! He does not, however, share my enthusiasm for chili ladled over spaghetti. I discovered this as a 6-year-old child traveling to Florida on our family’s annual winter trek. We stopped at a drive-in called Steak ’n’ Shake, whose house specialty was chili spaghetti. We were hooked and returned year after year. —ChristineQ
large onions, coarsely chopped
cloves garlic, minced
green bell peppers, chopped
jalapeños, seeded and chopped
New Mexican chili powder
ancho chili powder
California chili powder
each brown sugar, Mexican oregano, salt
cans chopped tomatoes, drained
(15.5-ounce) cans each- pinto beans, small kidney beans and small red beans.
(12-ounce) bottle dark beer
canned chipotle pepper, chopped, plus 1 tablespoon adobo sauce
cups chicken stock and beef stock
Parmesan cheese, grated
In This Recipe
To prepare the chili, heat oil over high heat in a Dutch oven or large pot. Once shimmering, add ground beef and cook, without stirring, 1 minute. Lower heat to medium.
Add onions and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes.
Add bell peppers and jalapeños, stirring occasionally, 3–4 minutes.
Stir in cumin, chili powders, sugar, salt, oregano, and bay leaf. Cook for 1 minute.
Add tomatoes, beans, soy sauce, beer, chipotle, chicken stock, beef stock, and tomato paste. Bring to a boil and simmer, uncovered, 3 hours.
To prepare the pasta, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain in a colander.
To serve the chili, ladle over spaghetti in large shallow bowls and top with Parmesan cheese.