Green Chili Spaghetti
Green Chili Spaghetti
Photo from Wikipedia Commons
It’s no secret that green chili holds a special place in our household. Growing up in Colorado, I became used to seeing it on nearly every menu—from breakfast burritos to hearty stews. When I moved to California, I was shocked to find it missing entirely. I remember calling my mom, completely perplexed, only to learn that green chili is a regional treasure, beloved in Colorado and New Mexico but relatively unknown elsewhere.
Most green chili comes from the famous Hatch green chilis of New Mexico and Southern Colorado, prized for their smoky, slightly spicy flavor. You can imagine my excitement when I found jars of roasted, cleaned, and chopped Hatch green chilis at Whole Foods! With this ingredient in hand, I was inspired to try something new: a spicy twist on spaghetti sauce.
This recipe takes cues from Roy Choi’s cookbook, where he uses chili flavors in a spaghetti sauce. While I’ve made a few modifications to make it more chili forward, the result is a bold, satisfying dish that’s perfect as a unique pasta or even served as a chili-style stew. For the latter, just pair it with a warm tortilla, shredded cheese, diced onions, cilantro, and a generous splash of Tabasco for the ultimate comfort food experience.
The ingredient list might look long, but don’t worry—most are pantry and spice rack staples you likely already have on hand. So, let’s dive in and bring a little Southwestern flair to your kitchen!
Serves: 4-6
Prep time: 20 minutes, Total Time: 1 hour 20 minutes
Ingredients for Green Chili Spaghetti:
1-2 tbsp olive oil or vegetable oil
2 lbs ground beef (85% lean recommended)
1/2 to 1 whole yellow onions (diced)
1 bell pepper (diced, also optional)
5-6 or or more garlic cloves (minced)
4 oz tomato paste
1 can tomato sauce
1 large can of whole tomatoes (fire-roasted if possible)
1 tbsp cider vinegar
2 1/2 cups beef stock (homemade, can, or box will work)
4 oz can of diced green chilis (I recommend Zia’s Green Chili Company Hot Hatch Green Chile from Whole Foods) - if you can’t find it, any canned green chili will work (eg: Rotel)
1 jalapeno (diced with seeds, if you like it spicier)
1 tbsp ancho chili powder
1 tbsp cayenne powder (substitute any spicy spice you like)
3 tbsp cumin
2 tbsp dried oregano
3 tbsp crushed pineapple (substitute with honey)
1 tbsp brown sugar
1 tbsp Kosher salt and black pepper to taste
Spaghetti noodles
Toppings: (Optional)
Shredded cheese, cilantro, chopped raw red onions, sour cream, Tabasco and cilantro
Directions:
Heat your oil in a large pot on med-high heat, brown beef and season with Kosher salt and pepper. Once browned, place meat in a bowl. Reserve oil and liquid in the pot.
Cook onions, bell pepper, and garlic in the pot until lightly browned for a couple of minutes.
Add in tomato paste and stir until mixed. Add vinegar to deglaze. Add the stock, ground beef, and both tomato sauces. Bring the mixture to a boil. Reduce and simmer for 30 minutes.
After 30 minutes, add in green chili, diced jalapeno, and the remainder of the seasonings plus crushed pineapple and brown sugar.
Simmer for another 30 minutes and adjust to taste.
While the sauce is simmering, prepare your noodles.
Put noodles in a bowl, top with sauce and additional toppings listed above.
Substitutions:
Vegetarian: Swap out the ground beef for a meat replacement (or just leave it out). Use veggie broth. Ground turkey is a great substitution for red meat.
Low Carb: Instead of noodles, use zucchini or eat as a chili bowl.
I highly recommend this type of hatch green chile if you can find it! I found ours at Whole Foods, it’s super spicy and adds a great kick.
