Chili Spaghetti is a simple, hearty dish that brings together the comforting flavors of chili with the familiar texture of spaghetti noodles. It’s a satisfying mix of ground meat, beans, tomatoes, and warm spices all tossed with spaghetti, creating a meal that’s both filling and flavorful.
I love making this recipe when I want something easy but different from the usual pasta dinner. The chili spices add a nice kick that makes the dish interesting, and it’s great because you can adjust the heat to suit your own taste. Plus, it’s a perfect way to use up leftovers if you have any chili hanging around.
My favorite way to serve chili spaghetti is with a sprinkle of shredded cheese and a dollop of sour cream on top. It’s like a cozy comfort food hug on a plate. It always brings back memories of casual family dinners where everyone gathers around and enjoys something warm and homemade.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili, giving it a rich, meaty flavor. If you prefer, ground turkey or chicken works well as a leaner option. For a vegetarian twist, try plant-based meat or extra beans.
Kidney Beans: These add texture and soak up the chili flavor nicely. Black beans or pinto beans are good substitutes. Make sure to rinse and drain canned beans to reduce sodium.
Chili Powder & Spices: Chili powder is key to getting that classic chili taste. Adjust the amount based on your preferred spice level. If you don’t have smoked paprika, regular paprika or a bit of cumin can help add warmth.
Spaghetti Pasta: Classic spaghetti works great here, but feel free to use other long noodles like linguine or even elbow macaroni for a different texture.
How Do You Keep the Chili Sauce Thick and Flavors Balanced?
The chili sauce is what makes this dish special, so getting it right matters.
- After cooking the meat and spices, simmer the sauce on low heat without covering to let it thicken naturally.
- Stir occasionally to prevent sticking and help the flavors blend.
- If the sauce gets too thick, add a splash of broth or water to loosen it up.
- Taste midway through and adjust seasoning – more salt, chili powder, or a pinch of sugar can balance acidity from the tomatoes.
Taking these steps ensures a hearty, well-flavored sauce that clings to the pasta perfectly.
Equipment You’ll Need
- Large pot – for boiling the spaghetti; a big one helps prevent noodles from sticking.
- Deep skillet or large saucepan – perfect for cooking the chili sauce and mixing in the pasta.
- Wooden spoon or spatula – great for stirring the meat and sauce without scratching your pan.
- Colander – to drain the cooked spaghetti easily and quickly.
- Measuring spoons – to get the chili powder and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner meal that still tastes hearty.
- Add diced bell peppers or corn for a sweet crunch and extra veggies.
- Top with shredded cheddar or Monterey Jack cheese to add creaminess.
- Stir in a few dashes of hot sauce or cayenne pepper if you want more heat.
How to Make Chili Spaghetti?
Ingredients You’ll Need:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 8 ounces spaghetti pasta
- 1-2 tablespoons olive oil
- Fresh parsley or oregano leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 20 minutes for the chili to simmer, plus 10-12 minutes to cook the spaghetti. In total, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 10-12 minutes. Drain and set aside while you prepare the chili sauce.
2. Make the Chili Sauce:
In a large skillet or deep pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook another 30 seconds until fragrant.
Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain off any excess fat if you want a leaner dish.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir and cook for 1 minute to toast the spices.
Pour in the diced tomatoes, tomato sauce, beef broth (or water), and kidney beans. Mix well, reduce heat to low, and let it simmer uncovered for 15-20 minutes until the sauce thickens.
3. Combine and Serve:
Add the drained spaghetti directly into the chili sauce. Toss gently to coat the noodles evenly with the hearty chili mixture.
Serve hot. Garnish with fresh parsley or oregano leaves if you like. For extra indulgence, add shredded cheese or a spoonful of sour cream on top.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or quickly by sealing it in a bag and submerging in cold water.
Can I Make Chili Spaghetti Ahead of Time?
Absolutely! Prepare the chili sauce and cook the spaghetti separately, then store them in airtight containers in the fridge for up to 3 days. Reheat gently on the stove, mixing them together before serving.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm on the stove over low heat to maintain the sauce’s thick consistency, adding a splash of broth if needed.
What Can I Substitute for Kidney Beans?
You can substitute kidney beans with black beans, pinto beans, or even canned chickpeas. Just rinse and drain them well before adding to the chili sauce.