Spaghetti with Chilli con Carne

    45 min

    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.

    106 people made this

    Serves: 4 

    • 225g spaghetti
    • 1 tablespoon olive oil
    • 340g minced beef
    • 1 onion, chopped
    • 1 tablespoon finely chopped garlic
    • 250g passata
    • 250ml water
    • 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)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. Stir beans into the chilli and mix lightly. Spoon cooked spaghetti into bowls and top with chilli. Sprinkle with cheese, if desired.

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    Reviews in English (67)


    I just made this and I have to admit that I thought it was horrible. I followed the recipe to the tee, so I guess it just wasn't my style!  -  22 Sep 2002  (Review from Allrecipes US | Canada)


    Taste just like Skyline! Very yummy.  -  12 Aug 2002  (Review from Allrecipes US | Canada)


    A great chili recipe! I've tried to find a good vegetarian version and this one is the best so far. The addition of atypical chili spices may make you skeptical, but the finished product is worth the risk! I added two medium vine-ripened tomatoes, chopped, when the canned tomatoes were added to increase the flavor. Next time I will halve the water, as ours was too watery and we had to simmer it uncovered for about 10 minutes extra. However, that 10 minutes made the beans just tender enough, and I would add them half-way through the simmering time to make sure they are tender enough for the next time. Another suggestion would be to halve or leave out the brown sugar, it was a bit too sweet for my taste, but will definitely make it again!  -  10 Jul 2002  (Review from Allrecipes US | Canada)