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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!
Prep Time 30 minutes
Servings 6


  • 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


  • Cook the spaghetti to al dente according to the package directions.
  • 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.
  • Drain the spaghetti and add it to the beef mixture.
  • Stir in the beans, the tomatoes, the mushrooms, the water, the chili seasoning, and the parmesan cheese.
  • Cover and simmer for 10 minutes.
  • Sprinkle with the mozzarella cheese.
  • Serve.
Keyword chili, mozzarella, spaghetti
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