Name: Spaghetti Mexicano
Yield: 4 servings
Ingredients: 1 medium onion, diced; 2 tablespoons canola oil; 32 ounces ground beef or 32 ounces buffalo; 4 ounces green chilies; 2 ounces jalapenos; 4 -5 garlic cloves, minced; 14 ounces beef broth; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1 teaspoon cumin; 1/4 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon cardamom; 1/4 teaspoon coriander; 1 teaspoon dried chipotle powder; 3 tablespoons chili powder; 1 teaspoon black pepper; 3 bay leaves; 46 ounces tomato juice; 17 5/8 ounces spaghetti

Servings: persons

1 medium onion, diced
2 tablespoons canola oil
32 ounces ground beef or 32 ounces buffalo
4 ounces green chilies
2 ounces jalapenos
4 -5 garlic cloves, minced
14 ounces beef broth
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/4 teaspoon coriander
1 teaspoon dried chipotle powder
3 tablespoons chili powder
1 teaspoon black pepper
3 bay leaves
46 ounces tomato juice
17 5/8 ounces spaghetti

1
Put the spaghetti in a pot of water and boil it. When it starts boiling, put the spaghetti in the pot and cook until the noodles are at your preferred level of toughness. Put the noodles to the side.
2
Caramelize the onions in a separate pan on medium heat. After that, add the meat and change the temperature to medium-high. Add the garlic and peppers to the mix.
3
Continue sauteing and add the beef broth to the mix.
4
Add all of the remaining ingredients. After the mixture comes to a boil, pour it over the noodles and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spaghetti Mexicano

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