NancyC

Food, Home & Faith

,

Chilighetti

Spaghetti is a favorite dish of mine, and so is chili. I never seem to get tired of them. So of course when I came across a recipe for Chilighetti, I had to try it out!

I really liked that the original recipe was made all in one pot. I did make some changes, though—instead of using tomato juice as part of the sauce, I used a combination of tomato sauce and pasta sauce to thicken it up. And I used beef broth instead of water for a more beefy flavor. And so I ended up with this nice, saucy spaghetti dish. When serving, be sure to top the Chilighetti with sour cream and cheddar cheese—you’ll have a wonderful comfort-food meal!

~~~~~~~~~~~~~~~~~~~~

CHILIGHETTI by NancyC, adapted from Taste of Home

Makes 8 servings

  • 1 1/2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 (24-ounce) jar chunky pasta sauce
  • 1 (15-ounce) can and 1 (8-ounce) can tomato sauce
  • 1 1/3 cups beef broth
  • 2 Tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1 (1 lb.) package spaghetti, broken into 2-inch pieces
  • 2 (15.5-ounce) cans red kidney beans, rinsed and drained
  • Sour cream and shredded cheddar cheese, for garnish

In a large (6-quart) stockpot, cook beef and onion over medium-high heat for 8 to 10 minutes or until beef is no longer pink and onion is tender, breaking beef up into crumbles; drain excess grease.

Stir in pasta sauce, tomato sauce, beef broth, Worcestershire sauce, and seasonings; bring to a boil. Add spaghetti, then reduce heat, cover pot, and simmer for 12 minutes, or until pasta is tender. Stir in beans and heat a few more minutes, until everything is heated through (if the mixture is too thick for your liking, add in a little more beef broth or water).

Serve in bowls or on plates, and top each serving with sour cream and shredded cheddar cheese.

~~~~~~~~~~~~~~~~~~~~

This is definitely a filling meal—especially when you serve it with a salad and some crusty bread or rolls. Are you a fan of chili and spaghetti, too?

Sharing at Happiness is Homemade, Friendship Friday, Weekend Potluck, Farmhouse Friday, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, LouLou Girls.

←
→

36 responses to “Chilighetti”

  4. You got me at chilighetti. This sounds wonderful and what a creative idea on having both in one dish. 😀 Thanks for bringing this fantastic recipe at FF#110. Enjoy the party. x

    Like

    Reply

  6. Very innovative name for this innovative dish. Being a vegetarian, I can imagine making this with imitation meat or tofu and kidney beans. Looks awesome. Thank you for sharing at FF this week. Have fun at the party!

    Like

    Reply

  14. Chiligetti is such a fun name! I bet this was really satisfying with the pasta and perfect for those cooler days and for days that you really do not have enough chili left over so add some pasta to stretch the meal. Great idea.

    Like

    Reply

  16. Good morning Nancy!
    oh my goodness…chili and spaghetti are also two of my all- time favourites too and you have combined them here to make such a scrumptious looking dish! And the sour cream and cheddar are perfect toppings! I cant wait to try this out.
    Hugs!

    All my heart,
    Deborah xo

    Like

    Reply

  17. This is such a great idea, Nancy! I had spaghetti for lunch and chili for dinner tonight, but I never would have thought to combine those ingredients. It really looks delicious! Thanks for sharing your recipe.

    Like

    Reply

  18. My family has eaten this for years, and it’s so good! The Cincinnati way is how I like it…4-way! Have you ever had Skyline chili from Cincinnati? It’s so delicious, and little different than traditional chili, for sure. When I make my own chili, we have it plain the first night, and smothered over spaghetti the next. Your recipe sounds great! Thanks for sharing! 🙂

    Like

    Reply

  20. I am a chili freak! I travel all over the USA to compete in chili cook-offs. We sometime’s have our leftover chili over pasta. Soooo gooood! I have the world champion’s recipe on my blog if you want it.

    Like

    Reply

  21. Oh my goodness Nancy, I just love the combination of flavor for this awesome dish! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

    Like

    Reply

Comments are always appreciated!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from NancyC

Subscribe now to keep reading and get access to the full archive.

Continue reading