Chilighetti

One-Pot Chilighetti @ NancyC

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.

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 this recipe at Fiesta Friday, Weekend Potluck, Create With Joy, Show and Share, Wow Me Wednesday, Wow Us Wednesdays, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Meal Plan Monday.

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34 thoughts on “Chilighetti

  1. Jhuls

    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

    Reply
  2. apsara

    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!

    Reply
  3. Bam's Kitchen

    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.

    Reply
  4. Deborah Carlson

    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

    Reply
  5. Shari

    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.

    Reply
  6. Martie

    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! 🙂

    Reply
    1. nancyc Post author

      Hi, Martie–Yes, I did have a chance to try Skyline chili once when I was driving through Ohio–I loved it! This recipe reminds me a little of that! 🙂

      Reply
  7. Annette Daly

    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.

    Reply
  8. Miz Helen

    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

    Reply

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