Last Updated on July 20, 2023
Bob’s big boy chilli spaghetti is a delicious and hearty dish that contains ground beef, tomato sauce, bell pepper, spaghetti pasta and flavourings. It is a popular meal for families or gatherings as it can be easily made in large batches.
The flavours of this dish are unique and have slightly spicy undertones, making it an interesting variation of traditional spaghetti. It is also packed with nutrition and can be served with various sides to make a complete meal.
In this article, we will cover the ingredients and steps needed for making Bob’s big boy chilli spaghetti, as well as what to serve it with and safety tips. So, let’s get started!
Table of Contents
What is bob’s big boy spaghetti chili?
Bob’s big boy chilli spaghetti is a unique and delicious dish that combines al dente spaghetti noodles with a spicy tomato-based sauce.
The sauce includes diced tomatoes, bell peppers, onions, garlic, and chili peppers; all simmered together to create an irresistible flavor.
Bob adds his own special mix of spices to create a unique taste that will tantalize your taste buds!
Also Read: Mrs. Gail’s Chicken & Fettuccine Alfredo
What does it taste like?
Bob’s big boy chilli spaghetti has a slightly spicy and smoky taste. The ground beef, tomato sauce and bell peppers provide the hearty flavour while the chilli powder, cumin, oregano and garlic add some subtle heat to the dish.
How did I first get introduced to Bob’s big boy chilli spaghetti?
I was first introduced to Bob’s big boy, chilli spaghetti, when attending a party at a friend’s house. She had made it and served it as part of the meal, and everyone loved it!
How to make Bob’s big boy chilli spaghetti?
Making Bob’s big boy chilli spaghetti is quite simple and requires only a few ingredients. The followings are the ingredients and steps needed to make this delicious dish:
Ingredients (bob’s big boy spaghetti chili recipe)
– 1 1/2 lb Ground beef
– 3/4 lb cooked and drained BARILLA Blue Box Spaghetti Pasta, Recommended
– 12 oz Tomato sauce
– 3/4 cup Water
– 1 1/2 cup chopped onions
– 3/4 cup chopped green bell pepper
– 1 1/2 tsp minced Garlic
– 2 1/2 tsp Chili powder
– 1 1/2 tsp Bouillon Granules
– 3/4 tsp ground oregano
– 1 1/2 tsp ground cumin
– 3/4 tsp salt
– 3/4 tsp black pepper
-1 ½ cup shredded cheddar cheese
Step by step instructions
Combine the tomato sauce, bouillon granules, oregano and cumin in a large saucepan. Bring to a boil over medium-high heat.
Add in the ground beef, bell pepper, spaghetti pasta and chilli powder. Cook for about 8 minutes or until the beef is thoroughly cooked through.
Add in the water, garlic, onions, black pepper and salt. Simmer for about 15 minutes or until slightly thickened.
Serve the spaghetti mixture with shredded cheddar cheese on top.
– To add extra flavour to this dish, you can also add diced tomatoes or jalapeños.
– You can also add a pinch of sugar to the sauce to balance out the acidity of the tomatoes.
– If you don’t have spaghetti pasta on hand, you can substitute it with other types of pasta such as macaroni or fusilli
Bob’s Big Boy Chili Spaghetti Recipe
- 1/2 lb Ground beef
- 3/4 lb cooked and drained BARILLA Blue Box Spaghetti Pasta
- 12 oz Tomato sauce
- 3/4 cup water
- 1/2 cup chopped onions
- 3/4 cup up chopped green bell pepper
- 1/2 tsp minced Garlic
- 1/2 tsp Chili powder
- 1/2 tsp Bouillon Granules
- 3/4 tsp ground oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3/4 tsp black pepper
- ½ cup shredded cheddar cheese
- Combine the tomato sauce, bouillon granules, oregano and cumin in a large saucepan. Bring to a boil over medium-high heat.
- Add in the ground beef, bell pepper, spaghetti pasta and chilli powder. Cook for about 8 minutes or until the beef is thoroughly cooked through.
- Add in the water, garlic, onions, black pepper and salt. Simmer for about 15 minutes or until slightly thickened.
- Serve the spaghetti mixture with shredded cheddar cheese on top.
Amount per serving And % Daily Values
Serving: 6 Calories: 433 | Total Fat 17.2g – 22% | Saturated Fat 8.8g – 44% | Cholesterol 131mg – 44% | Sodium 1129mg – 49% | Total Carbohydrate 23.6g – 9% | Dietary Fiber 4.9g – 18% | Total Sugars 4.8g | Protein 4.6g | Vitamin D 3mcg – 17% | Calcium 244g – 19% | Iron 23mg – 131% | Potassium 811mg – 17%
What to serve with Bob’s big boy chilli spaghetti?
You can serve this delicious dish with freshly chopped parsley, a green salad, and garlic bread. It also pairs nicely with a glass of red wine or an ice-cold beer.
How to store leftover Bob’s big boy chilli spaghetti?
You can store leftover chilli spaghetti in an airtight container in the refrigerator for up to 3 days.
Can pregnant women eat this?
Yes, pregnant women can safely eat Bob’s big boy chilli spaghetti as long as all the ingredients are cooked thoroughly and the dish is stored properly. Pregnant women should always consult their doctor before consuming any food to make sure it is safe for them to consume during pregnancy.
Is this dish gluten-free?
No, Bob’s big boy chilli spaghetti is not a naturally gluten-free dish.
Can I make this dish vegan or vegetarian?
Yes, you can easily make this dish vegetarian or vegan by substituting ground beef for a vegan-friendly protein such as tofu, tempeh or black beans.
What is the best way to reheat leftover chilli spaghetti?
The best way to reheat leftover chilli spaghetti is in the microwave or oven until it reaches an internal temperature of 165°F / 74°C.
Thank you for reading! We hope this article has helped teach you all about Bob’s big boy chilli spaghetti. Whether you’re a newbie to the world of cooking or an experienced chef, we hope you found this article informative and easy to follow. We wish you luck making your own Bob’s Big Boy Chili Spaghetti!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.