1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (15-ounce) can red kidney beans, rinsed and drained
2 teaspoons red wine vinegar
2 ounces cheddar cheese, shredded (about 1/2 cup)
How to Make It
Cook spaghetti according to package directions, omitting salt and fat. Drain.
While spaghetti cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add beef; cook 4 minutes or until browned, stirring to crumble. Add chili powder and next 5 ingredients (through cinnamon); sauté 30 seconds. Add stock and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cook 1 minute or until thoroughly heated. Stir in vinegar. Arrange about 2/3 cup spaghetti on each of 4 plates; top each serving with 1 cup chili and 2 tablespoons cheese.
Very good comfort food. I'm not a huge fan of chili unless it's really chunky, and I will try anything "served over spaghetti." I'd be willing to make it again because it's tasty and uncomplicated. Made a couple of changes to the recipe. I couldn't find unsalted chicken stock, so I used reduced sodium chicken broth instead and I forgot to add the vinegar at the end.
Another note: If you like spicy chili, then this isn't your chili.
This was very simple and was done in a pinch! It was good and i would make it again, but i would play with it a little bit to try to kick up the flavor. I accidentally substituted dark cocoa powder for the unsweetened because that is the one i had on hand.
This was fast and easy for a weeknight meal and would be great for a pantry meal if you have frozen beef on hand.
I used 8 oz of whole-wheat spaghetti instead of 6 and found it to be the perfect consistency (not too soupy.) I used 93%/7% ground beef which worked great, and when I calculated the nutritional information, came up with 488 calories/serving even with the extra 2 oz of spaghetti. I also added the cooked spaghetti to the pan with the chili and tossed it before serving rather than put the chili on top so everything was evenly distributed. Everything else,I kept exactly the same. (I did use a dark chocolate unsweetened cocoa powder rather than regular unsweetened cocoa powder and I liked it a lot.)
Served this with a mixed green salad. It was good and I bet the leftovers will be great too after it sits for a while.
As another reviewer said, this isn't spicy at all. If you want spice, add pepper flakes, hot sauce, chopped chiles, whatever.
I thought this was excellent, especially considering how easy it was to do -- it's a wonderful combination of flavors and textures and not too heavy. Made with Morton & Bassett chili powder (Cook's Illustrated top pick) and Hershey's cocoa and really think the good ingredients made a difference. Be sure to keep your spaghetti al dente. Served with a green salad and wine.
Very much enjoyed this. Had previously used a boxed Cincinnati chili spice mix that is no longer carried in our local grocery so was delighted to find a recipe from scratch. As a vegetarian, I substituted 1/2 pkg (6 oz) of "meat" crumbles for the ground sirloin and used my usual go-to, "Vegetarian No-Chicken Broth and also served it over whole wheat spaghetti. I tend to use fire-roasted diced tomatoes for most recipes calling for diced tomatoes for enhanced flavor. Looking forward to making it again!