Does spaghetti belong with chili? 👀🍝🌶️ We’re putting that question to the test with this Chili Spaghetti Bake! We’re taking hearty chili, spaghetti, and plenty of melty cheese and baking it all together for one seriously comforting dish. Is it chili? Is it spaghetti? Is it both? 😂 You tell us… would you put spaghetti in your chili? Get the full recipe here: Ingredients 1 packet Dan-O’s Chili Seasoning Packet - Mild 2 tbsp Dan-O’s Chili Lime Seasoning 4 quarts water, for boiling the pasta 1 tbsp salt, for the pasta water 1 lb thin spaghetti 1 lb 90/10 ground beef 1 (15.5 oz) can kidney beans 1 (14.5 oz) can diced tomatoes 1 cup heavy cream ¼ medium onion, diced 2 cups shredded Colby Jack cheese 1 jalapeño, sliced Preparation Instructions Preheat the Oven: Preheat the oven to 400°F. Cook the Spaghetti: Bring the water and salt to a boil in a large pot. Add the thin spaghetti and cook until al dente according to the package directions. Cook the Ground Beef: While the spaghetti is cooking, add the ground beef to a large skillet over medium-high heat. Cook for 6 to 8 minutes, breaking it apart as it cooks, until browned and fully cooked. Drain any excess grease. Make the Creamy Chili: Add the Dan-O’s Chili Seasoning Packet - Mild to the cooked ground beef and stir until the meat is evenly coated. Add the kidney beans, diced tomatoes, and Dan-O’s Chili Lime Seasoning. Stir until well combined and heated through. Remove the skillet from the heat, pour in the heavy cream, and stir until completely incorporated. Assemble the Spaghetti Bake: Spread the drained spaghetti evenly in a 9 x 13-inch baking dish. Pour the creamy chili mixture over the spaghetti and spread it evenly over the top. Sprinkle with the diced onion, followed by an even layer of shredded Colby Jack cheese. Arrange the sliced jalapeño over the cheese. Bake: Bake for 20 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly. Serve: Remove the Chili Spaghetti Bake from the oven and Yum Yum Get Ya Sum!
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