Chili Spaghetti
Flavorful chili spaghetti is a midwestern twist on a classic bowl of chili. It is hearty with just the right amount of spice!!
Servings: 8
Ingredients
- 1 pound ground beef
- salt
- 1 teaspoon minced garlic
- 3 (8-ounce) cans tomato sauce
- 1 (14.5- ounce) can stewed tomatoes
- 2 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 2 (15.5-ounce) cans Mexican style chili beans
- 2 cups water
- 4 ounces spaghetti noodles
Instructions
- Brown the ground beef on the stove, add season salt and garlic.
- In a crockpot add the browned beef, tomato sauce, whole can of stewed tomatoes, 2 cups water, Worcestershire sauce, sugar, chili powder, and chili beans. Stir. Cook on low for 2 hours.
- At the end of the chili cook time, break the pasta into thirds. Cook the spaghetti as directed. Drain and add it to the chili.
Notes
Freezer meal. Mix browned meat with all but the dry spaghetti. Use a freezer-safe container to store for up to 6 months.
Store leftovers in an airtight container(s) in the refrigerator for up to a week, or freeze for 2-3 months. Reheat in the microwave or on the stovetop.
Nutrition
Calories: 332kcal | Carbohydrates: 36g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 1316mg | Potassium: 997mg | Fiber: 6g | Sugar: 11g | Vitamin A: 680IU | Vitamin C: 8.4mg | Calcium: 67mg | Iron: 4.5mg