CHILI SPAGHETTI RECIPES RECIPES

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CHILI SPAGHETTI RECIPE - BETTYCROCKER.COM



Chili Spaghetti Recipe - BettyCrocker.com image

Adults and kids alike will love having two favorites in one dish! Keep this quick and easy recipe in mind the next time you throw a party.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 5

Number Of Ingredients 9

1 package (7 oz) spaghetti
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded Cheddar cheese (5 oz)

Steps:

  • Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
  • Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
  • Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Nutrition Facts : Calories 600 , CarbohydrateContent 64 g, CholesterolContent 85 mg, FatContent 0 , FiberContent 10 g, ProteinContent 38 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1420 mg, SugarContent 7 g, TransFatContent 1 g

CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...



Chili Verde (Colorado Green Chili) : Recipes : Cooking ... image

Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

3 Anaheim chiles
1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
One 16-ounce can crushed tomatillos
4 cups chicken stock
Tortilla chips and lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
  • Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

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CHILI SPAGHETTI RECIPE - BETTYCROCKER.COM
Adults and kids alike will love having two favorites in one dish! Keep this quick and easy recipe in mind the next time you throw a party.
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Calories 600 per serving
  • Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.
See details


CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...
Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.
From cookingchanneltv.com
Reviews 4
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
  • Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.
See details


CHILI VERDE (COLORADO GREEN CHILI) : RECIPES - COOKING CHA…
Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.
From cookingchanneltv.com
Reviews 4
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
  • Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.
See details


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