Cheesy Chili Spaghetti

 Hey Y’all 

Chili and Spaghetti, two separate dishes rolled up into a cheesy gooey chili pasta delight! Yes girl, you will not regret making this dish. 

The inspiration for this dish came from a couple places. One, my daughters love to order Chili Mac from a pasta truck in our town, which to me tastes just ok, and they use spaghetti instead of elbow noodles. Second, I had a taste for pasta and the kids wanted chili, on this particular day. We love chili, but, I was not in the mood to make it, because, I usually make it from scratch, it just tastes better to me. 

Anyways, I decided to combine the two to see what I could come up with. Remember, I’m learning as I go here. I know I want the chili flavor and I also want pasta. This recipe will give you both.

 Feel free to make the chili from scratch if you would like to but, it’s not necessary for this recipe. Be generous with the cheese, because this is a cheese lovers recipe. I used the Triple Cheddar and the Italian blends cheeses. 

I feel like I should have used a nacho cheese blend instead. Feel free to switch it up and let me know what you would do, or, did differently. 

Remember, I am trying to be better with the measurements, so that I can share my recipes etc. I cook for a large family so some recipes will have to be scaled down or added to. Please taste as you go, and feel free to add, or take away from my recipes to accommodate your own family size. 

Also if  it comes out to thick, add in more broth. If you want it more creamy, add more cream. Make this recipe your own.. 

The recipe below feeds 8 people.




INGREDIENTS:

2lbs. Ground Beef

1 large onion, diced 

Garlic Powder

Onion Powder

Chili Powder

Cajun Seasoning

Salt/Pepper

2 Cans of Chili with Beans 

2 pkts. of Chili Seasoning 

1 1/2 cups of Chicken Broth

1 cup of Heavy Cream

1 pkg. Shredded Triple Cheddar Cheese

1 pkg. Shredded Italian Cheese 

Cayenne 

Crushed Red Pepper

1 box of Spaghetti Noodles

Freshly diced parsley

Diced green onion or scallions


STEP ONE: Brown the ground beef, in a large pot.  Add in the diced onion. Season the meat with all the seasons except cayenne and crushed pepper. Do not over season, you will be adding in the chili seasoning in step two. Once done, drain the ground beef and add back to the pot. 

STEP TWO: Pour the chili seasoning over the meat mixture. Pour in the chili and tomatoes and stir, until combined

STEP THREE: Pour in the chicken broth, stir and let simmer. Bring to a boil, and pour in the cream, stir to combine. Add the cayenne and crushed red pepper to taste. Not too spicy!! 😉

STEP FOUR: Stir in fresh parsley. Sprinkle in cheeses, be generous but save some cheese to sprinkle over the top of your dish when serving. 

NOTE: TO AVOID THE CHEESE MELTING INTO A BIG CLUMP, DO NOT POUR IT IN ALL AT ONCE. Sprinkle in then stir, once melted sprinkle in more until you have your desired amount of cheesiness! Remove from heat. Set aside

STEP FIVE: Prepare noodles according to pkg directions. Be sure to add oil and salt to the pot. 

STEP SIX: Add noodles to the chili mixture, making sure to coat the noodles with the meat mixture. Serve topped with more meat and cheese. Sprinkle with fresh parsley and scallions… ENJOY


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