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Steak 'n Shake-Style Chili Mac
Rachel Kim

Steak 'n Shake-Style Chili Mac

This is a fine-textured beef chili served over tender spaghetti, not pasta cooked into the pot. Cinnamon and cocoa stay in the background and make the sauce taste unusually deep. Keep the noodles separate until serving so leftovers do not turn solid.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground beef
  • 1 large yellow onion finely diced
  • 2 garlic cloves minced
  • 1 can tomato sauce 15 oz
  • 2 cups low-sodium beef broth
  • 1 can kidney beans 15 oz, drained
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 tsp unsweetened cocoa powder
  • 1 1/2 tsp kosher salt
  • 12 oz spaghetti
  • 1 cup shredded cheddar cheese

Method
 

  1. Brown the ground beef in a Dutch oven until 160°F, drain excess fat and mash it into fine crumbles.
  2. Add the onion and cook for 6 minutes, then stir in the garlic for 30 seconds.
  3. Add the tomato sauce, broth, chili powder, cumin, cinnamon, cocoa and salt and simmer for 45 minutes.
  4. Add the kidney beans and simmer for 15 minutes until thick but spoonable.
  5. Cook the spaghetti separately until tender and drain it well.
  6. Divide the spaghetti among bowls, spoon chili over it and top with cheddar.