Cowboy Spaghetti Smoky Bacon (Printable Version)
Spaghetti mixed with bacon, ground beef, fire-roasted tomatoes, and chili beans in a bold, satisfying sauce.
# What You'll Need:
→ Proteins and Dairy
01 -
225 grams bacon, chopped
02 -
450 grams ground beef
03 -
85-115 grams grated cheddar cheese, for serving (optional)
→ Vegetables and Aromatics
04 -
1 yellow onion, diced
05 -
6–7 garlic cloves, minced
→ Canned and Jarred Goods
06 -
410 grams canned fire-roasted diced tomatoes
07 -
425 grams canned chili beans in sauce
08 -
455 grams tomato sauce
09 -
120 millilitres beef broth
→ Pasta
10 -
450 grams spaghetti
→ Seasonings
11 -
1 tablespoon garlic powder
12 -
1 tablespoon onion powder
13 -
1 tablespoon chili powder
14 -
1 tablespoon dried oregano
15 -
1 tablespoon seasoning salt
16 -
1 tablespoon ground cumin
17 -
1 teaspoon sugar
# Steps to Follow:
01 -
Boil spaghetti in salted water until al dente. Drain thoroughly and set aside.
02 -
In a large pan over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of rendered fat in the pan.
03 -
Sauté diced onion in reserved bacon fat for 5 minutes until translucent. Add minced garlic and stir until fragrant, approximately 1–2 minutes.
04 -
Add ground beef to the pan and cook until browned and fully cooked. If excess fat remains, drain from the pan.
05 -
Incorporate diced fire-roasted tomatoes, chili beans with sauce, tomato sauce, beef broth, garlic powder, onion powder, chili powder, oregano, seasoning salt, cumin, and sugar. Stir to combine, cover, and allow to simmer on low heat for 5 minutes.
06 -
Turn off the heat. Add drained spaghetti and half of the cooked bacon to the pan. Toss thoroughly to ensure even distribution of sauce and ingredients.
07 -
Portion into bowls. Garnish with remaining bacon and optional grated cheddar cheese before serving.
# Additional Notes:
01 -
For enhanced smoky flavor, select premium smoked bacon and fire-roasted tomatoes. Adjust seasoning salt to taste.