About
If you look at it from a certain angle, chili is a close cousin of Bolognese sauce. So why shouldn't it partner up with spaghetti for a truly memorable meal? Chiligetti combines the bouncy, tender noodles with the meaty, spicy, savory, and hearty Tex-Mex stew, ensuring that every drop of the chili ends up living it up with your tastebuds! Nutty, sharp parmesan and melty, creamy mozzarella help set up a rocking dance floor for all the flavors to mix and mingle. Chiligetti is a fusion dish that's just plain fun!
Ingredients
- 1 (7-ounce) package spaghetti
- 1 pound ground beef
- 1 small onion, chopped
- 1 (14.5-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1/3 cup water
- 1 (1-ounce) envelope chili seasoning
- 2 tablespoons parmesan cheese, grated
- 1/4 cup part-skim mozzarella cheese, shredded
Directions
Step 1 -Cook the spaghetti to al dente according to the package directions.
Step 2 -In a large skillet, cook the beef and the onion over medium heat, crumbling the beef as you go, until the meat is no longer pink, about 5-7 minutes. Drain the fat from the skillet.
Step 3 -Drain the spaghetti and add it to the beef mixture.
Step 4 -Stir in the beans, the tomatoes, the mushrooms, the water, the chili seasoning, and the parmesan cheese.
Step 5 -Cover and simmer for 10 minutes.
Step 6 -Sprinkle with the mozzarella cheese.
Step 7 -Serve.
