I’m so excited to share this spaghetti with chili recipe with you all. As a busy mom of three, I’m always on the lookout for easy and delicious meals that can be prepared in no time.
This recipe is a staple in our household, and for good reason. The combination of tender spaghetti, flavorful chili, and a hint of sweetness from the tomatoes is absolute perfection.
My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the spaghetti and chili mixture. I love how versatile this dish is – it’s perfect for a weeknight dinner, a special occasion, or even a quick lunch.
Plus, it’s packed with nutrients from the vegetables and lean protein from the chili. I’ve been making this recipe for years, and it never fails to impress.
The best part? It’s incredibly easy to make and requires minimal ingredients.
My family requests this dish at least once a week, and I’m happy to oblige. Whether you’re a seasoned cook or a beginner, this spaghetti with chili recipe is sure to become a favorite in your household too.
Spaghetti with Chili
4.8 from 1546 votes
This hearty spaghetti with chili combines al dente pasta with a rich, spicy meat sauce. It is a comforting one-pot meal that is perfect for a weeknight dinner.
1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the spaghetti, then cook according to package directions until al dente, about 8 to 10 minutes.
3Drain the pasta in a colander and set aside.
4While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
5Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 to 7 minutes.
6Remove the beef with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
7Reduce heat to medium and add the diced onion and red bell pepper to the pan.
8Cook, stirring occasionally, until softened, about 4 to 5 minutes.
9Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper, and cook for 1 minute until fragrant.
10Return the browned beef to the pan.
11Stir in the diced tomatoes with their juices, tomato sauce, kidney beans, and beef broth.
12Bring the mixture to a simmer over medium heat, then reduce heat to low and let it cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
13Season with salt and black pepper to taste.
14Add the drained spaghetti to the chili sauce and toss gently to coat the pasta evenly.
15Cook over low heat for 1 to 2 minutes until everything is heated through.
16Serve immediately, garnished with shredded cheddar cheese and chopped fresh cilantro.
For a vegetarian version, omit the ground beef and add an extra can of kidney beans or black beans. Adjust the cayenne pepper to control the spice level. Leftovers can be stored in the refrigerator for up to 3 days.
Watch Video Of How Spaghetti with Chili Works
This spaghetti with chili recipe is always a crowd-pleaser at our house, whether we’re having it as a quick weeknight dinner or as part of a larger gathering. The best part?
It’s incredibly easy to make ahead of time and reheats beautifully – perfect for those busy days when everyone’s schedules collide. For storage ideas, try freezing individual portions for future meals or storing leftovers in an airtight container for up to 3 days.
When reheating, be sure to add some extra moisture to prevent drying out – perhaps some grated cheese or chopped herbs will do the trick!
❓ Frequently Asked Questions About Spaghetti with Chili
Q: What type of meat should I use in this recipe?
A: You can use either ground beef or ground turkey for this recipe – both options work well and are relatively lean compared to traditional beef. If you prefer a vegetarian option, you can substitute the meat with extra mushrooms or eggplant for added depth of flavor.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the spaghetti and chili mixture up to 24 hours in advance – simply refrigerate or freeze until ready to serve.
Q: What if I don’t like spicy food?
A: You can adjust the level of heat in this recipe by using milder chili peppers or omitting them altogether – still plenty of flavor without the burn!
Q: How do I store leftovers?
A: Store any leftover spaghetti with chili mixture in an airtight container in the refrigerator for up to 3 days – reheat gently before serving.
Q: Can I use different types of pasta?
A: While spaghetti is traditional in this recipe, you can substitute other long, thin pasta shapes like linguine or fettuccine – just adjust cooking time accordingly.
Q: Is this recipe gluten-free?
A: Yes, this spaghetti with chili recipe is naturally gluten-free as long as you use gluten-free pasta – just be mindful of cross-contamination if cooking for someone with celiac disease.
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