Make Ahead

Chili Spaghetti

September 10, 2013
0 Ratings
  • Serves 4-6
Author Notes

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

What You'll Need
  • 2 tablespoons olive oil
  • 2 ground beef
  • 2 large onions, coarsely chopped
  • 6 cloves garlic, minced
  • 2 green bell peppers, chopped
  • 2 jalapeños, seeded and chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons New Mexican chili powder
  • 1/3 cup ancho chili powder
  • 1/3 cup California chili powder
  • 2 teaspoons each brown sugar, Mexican oregano, salt
  • 1 bay leaf
  • 2 cans chopped tomatoes, drained
  • 2 (15.5-ounce) cans each- pinto beans, small kidney beans and small red beans.
  • 1/2 teaspoon soy sauce
  • 1 (12-ounce) bottle dark beer
  • 1 canned chipotle pepper, chopped, plus 1 tablespoon adobo sauce
  • 3 cups cups chicken stock and beef stock
  • 3 tablespoons tomato paste
  • Parmesan cheese, grated
  1. 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.
  2. 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.
  3. To prepare the pasta, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain in a colander.
  4. To serve the chili, ladle over spaghetti in large shallow bowls and top with Parmesan cheese.

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