Classic Chili over Spaghetti Noodles

 

 

 

 

 

 

 

 

 

I know.  You serve your Chili with rice or by itself but I wanted to do something different just to see what it was like with Spaghetti noodles. So, I made my classic chili as I always do but ladled it over a nice bed of soft noodles. Then I topped it with lots of cheese and sour cream.  Looks like Cincinnati Chili if you’ve ever had it but looks can deceive.  This chili is a recipe I have made for years…It was my Mom’s recipe and my Dad’s favorite. Serving it over noodles is a great change up and I think you’ll like it as much as I do.

 Classic Chili over Spaghetti Noodles

2 lbs ground chuck (80/20)

1 tablespoon of my chili seasoning (see recipe below)

1 yellow onion, chopped

2 cloves garlic, minced

1 14.5 oz can crushed or stewed tomatoes

2 tablespoons tomato paste

2 scallions

2 tablespoons Worcestershire sauce

1 tablespoon sugar

2 cans chili beans (optional)

1 box (16 ounces) spaghetti noodles

4 ounces shredded cheddar cheese

¼ cup sour cream

 

 

 

 

 

 

 

 

 

 

 

Heat a tablespoon of olive oil in a large deep skillet to medium high heat. Add the diced onion and minced garlic, and season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. 

 

 

 

 

 

 

 

 

 

Add the ground beef breaking it up as you cook.  Add the seasoning blend and stir to combine.  Continue cooking until beef is no longer pink.

Add spice blend and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned Add the ground beef breaking it up as you cook.  Add in the seasoning mixture and stir to combine.  Continue cooking beef until it is no longer pink.

 

 

 

 

 

 

 

 

 

Stir in the tomato paste. At this point if it’s too thick you can drizzle with olive oil to loosen it. Continue to cook stirring frequently for another 3-5 minutes.  Add in the crushed tomatoes and ½ cup of water.  

 

 

 

 

 

 

 

 

 

Add the crushed tomatoes and 1/2 cup of water; season with salt and pepper. Cook on low heat, stirring occasionally, for 30 to 40 minutes. Chili will continue to thicken.

Turn off the heat and stir in the Worcestershire sauce.

Taste and if needed, season more to your liking.

 

 

 

 

 

 

 

 

Serve the finished chili over the cooked spaghetti noodles. Garnish with the grated cheese and a dollop of sour cream. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

My Chili Seasoning blend

I keep this seasoning mix on the mild to the medium side, but it can easily be adjusted for your flavor preferences. To keep this chili seasoning mix super mild, omit the crushed red pepper flakes. If you like more heat, add some cayenne pepper (I suggest adjusting the flavor in ¼ teaspoon increments of the cayenne pepper).

4 tablespoons chili powder

2 teaspoons smoked Paprika (or regular paprika)

1 tablespoon all-purpose flour

2 teaspoons coriander

2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

3 teaspoons sea salt

4 teaspoons black pepper

¼ teaspoon crushed red pepper flakes

¼ teaspoon cayenne if you want more spice

 In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Store in a jar or any airtight container at room temperature. Stored in an airtight container, this spice blend will keep for up to a year.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When making chili using one pound of ground beef, start with 1 1/2 tablespoons of the seasoning blend and adjust according to your taste.

 

 

 

 

 

 

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