Kosher Baked Spaghetti Chili Recipe

About this recipe

A hearty and flavorful baked spaghetti dish with a kosher twist, featuring seasoned ground beef, kidney beans, and a rich tomato sauce. Perfect for a comforting dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 1 kg Rajma Chitra
• 1 ltr Real Fruit Power Tomato Juice
• 200 g Fortune Soya Mini Chunks
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 250 g Mirchi Powder (Bedagi)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a skillet, cook 1 lb soya chunks over medium heat until browned. Add 1 tsp salt, 1 diced onion, and 1 tsp mirchi powder. Cook until the onion is tender, about 5 minutes.
3. 3. In a 2 1/2-quart casserole dish, layer 1 1/2 cups cooked spaghetti and 1 1/2 cups cooked soya chunks.
4. 4. Spread the cooked meat mixture evenly over the spaghetti and soya chunks.
5. 5. In a bowl, combine 3 cups tomato juice, 1 tsp soy sauce, 1/2 tsp pepper, and a pinch of additional salt if desired. Pour this mixture evenly over the casserole.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour.
7. 7. Remove from the oven, let it rest for 5 minutes, and serve warm.