1/4/18

A Chili Spaghetti Recipe that the Kids will Actually Eat


By on 1/04/2018 10:30:00 AM

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

This post was originally created in 2011!  We wanted to update the recipe to show some of the ingredient brands we currently use & some updated kitchen gadgets that we use to make the meal.  (Bear with the fuzzy 2011 photo until I make this again and update it!)


Ingredients for Chili Spaghetti that the Kids Will Eat 
  • 1 pound ground hamburger (or ground turkey)
  • 1 medium onion finely chopped
  • 1 15.5 ounce can of chili beans (I use Bush's Mild Chili Beans)
  • 1 16 ounce can of refried beans (I use Amy's Low Sodium Refried Beans or Rosarita)
  • 1 28 ounce can of diced tomatoes (I use Muir Glen or Dei Fratelli)
  • 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 chili 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, dutch 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 Chili 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 chili to a boil, reduce heat, cover and allow to simmer 30-45 minutes.  Be sure to stir frequently as the refried beans cause the chili mixture to become thickened 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 chili and grated Parmesan cheese.
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.

Yield: 6Pin it

Chili Spaghetti Recipe that the Kids Will Actually Eat

Who doesn't love a good chili spaghetti recipe? My littlest daughter, who will eat virtually anything, hates chili. She likes every ingredient in chili--and eats similar spices in tacos and burritos--but, HATED my chili. It didn't matter if I spiced it up--or took the spices down a level--chili was just not her thing. Then we created this chili spaghetti recipe and it was a whole different story. I finally found a chili spaghetti recipe that the kids will actually eat!

ingredients:

  • 1 pound ground hamburger (or ground turkey)
  • 1 medium onion finely chopped
  • 1 15.5 ounce can of chili beans (I use Bush's Mild Chili Beans)
  • 1 16 ounce can of refried beans (I use Amy's Low Sodium Refried Beans or Rosarita)
  • 1 28 ounce can of diced tomatoes (I use Muir Glen or Dei Fratelli)
  • 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 chili 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:

Instructions for Chilli Spaghetti that the Kids Will Eat
  1. Brown meat and saute onion.  In a non-stick, dutch 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 Chili 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 chili to a boil, reduce heat, cover and allow to simmer 30-45 minutes.  Be sure to stir frequently as the refried beans cause the chili mixture to become thickened 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 chili and grated Parmesan cheese.

notes

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.
Created using The Recipes Generator
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About Angela

Angela is a freelance travel writer and lifestyle blogger, blessed with 3 beautiful daughters, 5 moody cats, 1 spoiled dog, and 1 very supportive husband.

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