Chili Spaghetti Recipe
Chili Spaghetti is a simple, hearty dish that brings together the warmth of classic chili with the comforting texture of spaghetti noodles. This recipe combines seasoned ground beef, beans, and…
Tip: save now, cook later.Chili Spaghetti is a simple, hearty dish that brings together the warmth of classic chili with the comforting texture of spaghetti noodles. This recipe combines seasoned ground beef, beans, and tomato sauce, all mingling with spaghetti for a filling meal that’s both familiar and a little different. It’s the kind of dish that feels like a big hug after a long day.
I love making chili spaghetti because it’s easy to prepare and always pleases a crowd. One tip I use is to cook the spaghetti just right—soft but still with a little bite—so it holds up well when mixed with the chili sauce. It’s also a great way to get a full meal in one pot if you’re short on time but still want something tasty and satisfying.
What I enjoy most is how versatile this dish is. You can add toppings like shredded cheese, sour cream, or green onions to make each plate just how you like it. It’s perfect for a casual family dinner or a cozy night when you just want something simple, warm, and filling. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works well here. You can use whole wheat or gluten-free pasta if you want a healthier or gluten-free option. Just cook according to the package directions.
Ground Beef: I like using lean ground beef for a good balance of flavor and less grease. For a lighter version, try ground turkey or chicken, which also work great.
Onion & Garlic: These add great depth. If fresh garlic isn’t available, a 1/2 teaspoon of garlic powder can be an okay substitute. Yellow onion is best for sweetness when sautéed.
Chili Powder & Spices: Chili powder is key for the flavor. If you don’t have smoked paprika, regular paprika works fine, or leave it out. Adjust cayenne for heat; skip if you prefer mild flavors.
Tomato Sauce & Paste: Tomato sauce forms the base. You can substitute with crushed tomatoes or marinara in a pinch. Tomato paste adds thickness and richness, but it’s okay to leave out if needed.
Cheese & Toppings: Cheddar cheese melts nicely on top. You can swap for Monterey Jack or a mild Colby. Sour cream and green onions add creaminess and freshness but are optional.
How Do You Make Sure the Spaghetti Doesn’t Get Soggy?
Keeping spaghetti firm for this saucy dish is important. Here’s how I do it:
- Cook pasta until al dente—just tender but still firm to the bite. Don’t overcook.
- Drain the spaghetti well, shaking off extra water.
- When mixing with the chili sauce, toss gently so noodles get coated without breaking.
- If the sauce looks too thick, add a splash of pasta water to loosen it and help the sauce cling nicely.
- Serve immediately to keep noodles from soaking too long.
Following these tips keeps the spaghetti just right—tender, saucy, but not mushy. It makes each bite enjoyable and keeps the texture balanced with the chili sauce.
Equipment You’ll Need
- Large pot – for boiling the spaghetti; choose one with plenty of water to keep noodles from sticking.
- Large skillet or frying pan – perfect for browning the ground beef and cooking the chili sauce in one pan.
- Wooden spoon or spatula – great for stirring the meat and sauce without scratching your pan.
- Colander – helps drain the cooked spaghetti quickly and easily.
- Measuring spoons – handy for adding spices accurately to get the best flavor balance.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter version that still stays tasty.
- Add black beans or kidney beans to boost fiber and give the chili a more filling texture.
- Mix in diced bell peppers or jalapeños for a fresh crunch or some extra heat.
- Top with shredded Monterey Jack or pepper jack cheese for a creamier, spicier touch.
Chili Spaghetti Recipe
Ingredients You’ll Need:
- 12 oz spaghetti
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tbsp tomato paste
- 1/2 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tbsp vegetable oil or olive oil
- 1/2 cup shredded cheddar cheese (optional topping)
- 2 tbsp chopped green onions (for garnish)
- Sour cream (optional topping)
Time Needed to Make This:
This chili spaghetti recipe takes about 30 to 40 minutes total. You’ll spend around 10 minutes prepping and cooking the spaghetti, then 20 to 25 minutes simmering the chili sauce and combining everything. It’s a great quick meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the spaghetti and cook according to the package directions until it’s just tender but still firm (al dente). Drain the pasta well and set it aside.
2. Make the Chili Sauce:
While the pasta cooks, heat the oil in a big skillet over medium heat. Add the chopped onion and garlic, and sauté until they become soft and smell wonderful, about 3 to 4 minutes.
Next, add the ground beef. Break it up with a spoon and cook until it’s browned and fully cooked, about 6 to 8 minutes. If there’s extra fat, feel free to drain it to keep the dish light.
Now stir in the tomato paste, chili powder, cumin, smoked paprika (if you’re using it), cayenne pepper, salt, and pepper. Cook this for another 1 to 2 minutes to bring out all the delicious flavors in the spices.
3. Finish the Sauce and Mix:
Pour in the tomato sauce and beef broth. Stir everything together, then lower the heat to a gentle simmer. Let it cook for 10 to 15 minutes, stirring sometimes, until the sauce thickens a little.
Add the cooked spaghetti right to the skillet. Toss everything well so that the noodles soak up the rich chili sauce evenly.
4. Serve and Enjoy!
Dish the chili spaghetti into bowls or onto plates. You can sprinkle shredded cheddar cheese on top, add a spoonful of sour cream, and garnish with chopped green onions just like in the picture. Serve while hot and enjoy this cozy, tasty meal!
Can I Substitute Ground Beef With Another Meat?
Absolutely! Ground turkey or chicken are great lean alternatives that work well in this recipe. Just cook them the same way you would the ground beef, adjusting cooking time if needed.
How Can I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chili sauce a day ahead and refrigerate it. When ready to eat, simply reheat the sauce and toss with freshly cooked spaghetti for the best texture.
What If I Don’t Have Tomato Paste?
No worries! You can skip the tomato paste or replace it with a couple of tablespoons of tomato sauce or ketchup to add some richness and depth to the sauce.
