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Chiligetti

BeefStove-TopDiner-Style

Time: 30 minutes

Yield: 6 servings

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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!

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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.

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