A comforting and flavorful chili pasta dish perfect for family dinners.
Cook the ground beef in a large skillet over medium heat until browned.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Add the chopped green bell pepper, onion, celery, and minced garlic to the skillet. Cook until the vegetables are softened.
Cook the vegetables until they release their aroma and become tender.
Stir in the chili powder and cumin, cooking for an additional 2 minutes to toast the spices.
Toasting the spices enhances their flavor and aroma.
Add the diced tomatoes, kidney beans, and tomato sauce to the skillet. Simmer uncovered for 30 minutes, stirring occasionally.
Simmering uncovered allows the chili to thicken and the flavors to meld.
Cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain and set aside.
Salt the water generously to enhance the pasta's flavor.
Serve the chili over the cooked spaghetti and top with grated cheddar cheese.
Serve immediately for the best texture and flavor.
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