Beef Chili Spaghetti
A hearty dish combining rich chili flavors with tender spaghetti, perfect for family dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 count onions, finely chopped
- 1 ounce unsweetened chocolate
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1.5 teaspoons ground cinnamon
- 0.75 teaspoon allspice
- 0.5 teaspoon ground cloves
- 2 cups chicken broth
- 16 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar, packed
- 2 teaspoons Worcestershire sauce
- to taste salt
- to taste freshly ground black pepper
- 2 pounds ground beef preferably 85/15
- to serve cooked spaghetti
- to serve shredded cheese
- to serve dark red kidney beans
- to serve finely chopped onions
- to serve oyster crackers
Instructions
- In a Dutch oven or large pot, heat the olive oil over medium-high heat until shimmering. Add the chopped onions and cook until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the unsweetened chocolate, minced garlic, chili powder, oregano, cinnamon, allspice, and ground cloves. Cook for about 30 seconds until fragrant. Tip: Be careful not to let the garlic burn.
- Pour in the chicken broth, tomato sauce, apple cider vinegar, tomato paste, brown sugar, and Worcestershire sauce. Stir well to combine.
- Add the ground beef to the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 to 25 minutes, or until thickened. Season with salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper is a good start). Tip: Stir occasionally during simmering to ensure even cooking.
- Serve the chili over cooked spaghetti and top with your choice of shredded cheese, dark red kidney beans, chopped onions, and oyster crackers. Tip: For an extra kick, consider adding a pinch of cayenne pepper or some diced jalapeños.
Notes
For a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños. This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep! No alcoholic drinks allowed, please substitute with a non-alcoholic option.