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