chili with spaghetti recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chili with spaghetti recipe

I’ve been making chili with spaghetti for years, and it’s always a hit with my family. It’s a classic dish that originated in the southern United States, where chili was served over rice or noodles.

But I like to serve it over spaghetti, which adds a fun twist to the traditional recipe. The combination of flavors and textures is just perfect – the spicy kick of the chili, the savory taste of the ground beef, and the satisfying bite of the spaghetti.

My kids love it when I make this for dinner, and it’s also a great option for a quick lunch or supper. Plus, it’s incredibly easy to make and can be customized with your favorite toppings or add-ins.

I like to use lean ground beef and add in some diced onions and bell peppers for added flavor and nutrition. And let’s not forget the best part – leftovers!

This recipe makes plenty of food, so you can enjoy it for days or freeze it for later. I’ve even taken it to potlucks and family gatherings, where it’s always a crowd-pleaser.

My friends and family rave about the flavors and textures in this dish, and I’m happy to share the recipe with you today. So grab some ground beef, onions, garlic, tomatoes, beans, and your favorite spices – we’re about to get cooking!

Chili with Spaghetti

4.5 from 704 votes

A hearty and comforting dish combining spaghetti with a rich, flavorful chili. This recipe is perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

1 lb ground beef
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Spaghetti

8 oz spaghetti
2 cups water
1 tsp salt

👨‍🍳Directions

1In a large pot, bring 2 cups of water and 1 tsp of salt to a boil over high heat.
2Add the spaghetti and cook until al dente, about 8-10 minutes.
3Drain and set aside.
4While the spaghetti is cooking, heat the olive oil in a skillet over medium heat.
5Add the ground beef and cook until browned, about 5-7 minutes.
6Drain excess fat.
7Add the diced onion, bell pepper, and minced garlic to the skillet.
8Cook until the vegetables are softened, about 5 minutes.
9Stir in the kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper.
10Simmer for 10 minutes, stirring occasionally until the chili thickens.
11In a large bowl, combine the cooked spaghetti and chili.
12Mix well to ensure the spaghetti is fully coated with the chili sauce.
13Serve hot and enjoy.

🔧Equipment

Large pot
Skillet
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add shredded cheese and chopped green onions as toppings for extra flavor.

This chili with spaghetti recipe is a staple in my household – we love it when I make it for dinner or pack it in lunches.

It’s also a great option for family gatherings or potlucks because everyone can customize their own serving with their favorite toppings.

One of my favorite things about this recipe is how easy it is to store leftovers – simply refrigerate or freeze for up to 3 months and reheat whenever you need a quick meal.

❓ Frequently Asked Questions About Chili with Spaghetti

Q: What type of ground beef should I use?

For this recipe, you can use either ground chuck or ground sirloin – both will give you a great flavor. If you want to go leaner, you can also use 90% lean ground beef.

Q: Can I use canned tomatoes instead of fresh?

Yes, you can definitely use canned tomatoes if you prefer them – just make sure they’re low-sodium or no-salt-added so they don’t overpower the other flavors.

Q: How long does this recipe take to cook?

This recipe is actually pretty quick to make – about 30 minutes from start to finish.

Q: Can I make this recipe in a slow cooker?

Yes, you can easily make this recipe in a slow cooker – just brown the meat first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains ground beef so it’s not suitable for vegetarians.

Similar Posts