12/21/11

A Chili Spaghetti Recipe that the Kids will Eat


By on 12/21/2011 11:23:00 AM

Who doesn't love a good chilli spaghetti recipe?  My littlest daughter, who will eat virtually anything, hates chilli.  She likes every ingredient in chilli--and eats similar spices in tacos and burritos--but, HATED my chilli.  It didn't matter if I spiced it up--or took the spices down a level--chilli was not her thing.  Then she discovered chilli spaghetti and it was a whole different story.  Apparently, anything IS better with pasta and cheese--especially for kids.  I have an arsenal of chilli recipes--and I never seem to make chilli the same way twice.  This chilli spaghetti is one that the kids will eat--and the grown ups can easily spice up a bit.

Ingredients for Chilli Spaghetti that the Kids Will Eat 
  • 1 pound ground hamburger (or ground turkey)
  • 1 medium onion finely chopped
  • 1 15.5 ounce can of chilli beans
  • 1 16 ounce can of refried beans
  • 1 28 ounce can of diced tomato
  • 1 16 ounce jar of salsa (I use a Medium, thick and chunky style salsa)
  • 1 quarter teaspoon black pepper
  • 1 1/2 teaspoon garlic powder
  • 2 tablespoon chilli powder
  • 3 teaspoons cumin
  • 1 1/2 cup water
  • 1 tsp. granulated  sugar
  • 1 lb. Thin Spaghetti, cooked and drained
  • Grated Parmesan Cheese
  • Jalapeno Peppers, diced (optional)

Instructions for Chilli Spaghetti that the Kids Will Eat
  1. Brown meat and saute onion.  In a non-stick, ducth oven, crumble the meat and brown over medium heat until meat is no longer pink.  Add onion and saute until onion is translucent, 3-5 minutes.  Drain excess fat from meat/onion mixture.
  2. Add spices.    Add the black pepper, garlic powder, chilli powder, and cumin to the meat/onion mixture, stirring to coat.
  3. Add Additional Chilli Ingredients.    Add in the beans, the tomatoes, the salsa, the water, and the sugar--stirring to combine after each addition.
  4. Simmer to Blend Flavors.  Bring the chilli to a boil, reduce heat, cover and allow to simmer 30-45 minutes.  Be sure to stir frequently as the refried beans cause the chilli mixture to become thickend and stick to the bottom of the pan.
  5. Plate and Serve.  Place a serving of cooked, thin spaghetti onto a dinner plate or a soup bowl. (I find our little do much better with spaghetti in a bowl than a plate!)  Top with ladels of thickened chilli and grated parmesan chesse.
We like to serve with cornbread or garlic bread and green salad--and we often add jalapeno peppers to the grown up serving plates when desired.


     

About Angela

Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.

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