In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Add extra toppings to this chili-topped spaghetti recipe as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices. Source: EatingWell Magazine, January/February 2017

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Bring a pot of water to a boil.

  • Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.

  • Meanwhile, cook spaghetti according to package directions.

  • Serve the spaghetti topped with the chili and cheese.


To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

385 calories; 17.7 g total fat; 7.4 g saturated fat; 88 mg cholesterol; 403 mg sodium. 770 mg potassium; 26.6 g carbohydrates; 7.2 g fiber; 5 g sugar; 31.5 g protein; 2362 IU vitamin a iu; 40 mg vitamin c; 38 mcg folate; 198 mg calcium; 5 mg iron; 67 mg magnesium;

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Rating: 3 stars
Not bad but not my favorite. The taste was a little bland I added some salsa afterwards which made it better. Read More