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.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2017


Recipe Summary

30 mins
30 mins


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; protein 31.5g 63% DV; carbohydrates 26.6g 9% DV; exchange other carbs 2; dietary fiber 7.2g 29% DV; sugars 4.8g; fat 17.7g 27% DV; saturated fat 7.4g 37% DV; cholesterol 88.1mg 29% DV; vitamin a iu 2361.7IU 47% DV; vitamin c 39.5mg 66% DV; folate 37.9mcg 10% DV; calcium 198.1mg 20% DV; iron 5.2mg 29% DV; magnesium 66.9mg 24% DV; potassium 769.8mg 22% DV; sodium 403.2mg 16% DV.

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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