115-ounce can diced tomatoes or fire-roasted diced tomatoes
115-ounce can kidney beansrinsed and drained
Kosher or fine sea saltto taste
1tablespoonfresh lime juice
1poundgluten-free spaghetti
2tablespoonsunsalted butterroom temperature
For topping:
Shredded cheddar cheese
Chopped scallions
Chopped fresh parsley or cilantro
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking up with a utensil, until browned. Reduce heat to medium and add the onion. Cook, stirring often, for 5-6 minutes. Add the garlic, chili powder, cumin, cinnamon, and cayenne pepper. Stir for 1 minute. Add the diced tomatoes and kidney beans. Bring to a simmer. Reduce heat to low, cover, and simmer for 10-15 minutes to blend the flavors. Season to taste with salt, then stir in the lime juice. Cover to keep warm and set aside.
Cook the spaghetti according to the package directions. Toss the hot, cooked spaghetti with the butter and a big pinch of salt. Serve bowls of pasta topped with the chili, cheese, scallions, and parsley.