About this recipe:This dish is absolutely perfect for the cold winter months. A well flavoured chilli con carne is served on top of spaghetti. Enjoy with grated cheese, if desired.
1 tablespoon olive oil
340g minced beef
1 onion, chopped
1 tablespoon finely chopped garlic
1 (400g) tin chopped tomatoes
2 tablespoons red wine vinegar
2 tablespoons chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown soft sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
250g tinned kidney beans, rinsed and drained
125g grated Cheddar cheese (optional)
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Method Prep:15min › Cook:30min › Ready in:45min
Heat olive oil in a large frying pan. Saute onion until tender. Mix in minced beef and garlic; cook until the beef is evenly browned.
Stir in passata, water, chopped tomatoes, vinegar, chilli powder, cinnamon, paprika, allspice, light brown soft sugar, cocoa and hot pepper sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover and simmer 15 to 20 minutes until sauce thickens.
While the sauce is thickening, bring a large pot of salted water to the boil. Place spaghetti in the water and bring it to the boil again. Cook until al dente. Drain well.
Stir beans into the chilli and mix lightly. Spoon cooked spaghetti into bowls and top with chilli. Sprinkle with cheese, if desired.