Three-Alarm Spaghetti and Pinto Bean Chili
Equipment
- Dutch oven
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion chopped (1 cup)
- 1 medium green bell pepper chopped ( 1 cup)
- 3 cups water
- ½ cup taco sauce
- 2 teaspoons chili powder
- ½ teaspoon ⁄salt
- ¼ teaspoon ground cinnamon
- 2 cans 10 oz each diced tomatoes and green chiles, undrained
- 4 oz uncooked spaghetti broken into thirds (11⁄2 cups)
- 1 can 15 oz pinto beans, drained, rinsed
- Sour cream if desired
- Jalapeño chiles if desired
Instructions
- In 4-quart Dutch oven, heat oil over medium-high heat.
- Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients except spaghetti, beans, sour cream and jalapeño chiles.
- Heat to boiling.
- Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally.
- Stir in spaghetti and beans.
- Heat to boiling.
- Reduce heat to medium; cook uncovered 8 to 10 minutes, stirring occasionally, until spaghetti is tender.
- Garnish each serving with sour cream and jalapeño chiles.
Notes & Wine Advice
This chili recipe is based on the well-known Cincinnati chili, which is chili served over spaghetti. To save time and energy, the spaghetti is cooked right along with this spicy chili.