Chili Spaghetti is a fun and hearty dish that combines the warmth of chili with the comfort of spaghetti noodles. It’s usually made with ground beef, beans, tomatoes, and a mix of spices, all cooked together and served over a bed of pasta. The mix of textures and flavors makes it a favorite for both kids and adults.
I love making chili spaghetti because it’s simple and satisfying. The chili part is packed with bold flavors and a bit of a kick, which contrasts nicely with the soft spaghetti. It’s also a great way to feed a crowd or have leftovers for the next day. Whenever I make it, I like to add a sprinkle of shredded cheese on top – it melts right into the warm chili and spaghetti, making every bite even better.
One tip I’ve found handy is to let the chili simmer for a bit before mixing it with the spaghetti. This helps the flavors blend and gives it a richer taste. Serving chili spaghetti with a side of garlic bread or a fresh salad turns it into a complete and satisfying meal. It’s definitely a dish that brings everyone to the table with happy smiles and full bellies.
Key Ingredients & Substitutions
- Spaghetti
- Regular spaghetti works great here, but you can use whole wheat or gluten-free pasta to suit your needs. I sometimes try thicker noodles like fettuccine—it holds the chili sauce nicely.
- Ground beef
- This adds richness and texture. For a lighter option, try ground turkey or chicken, or for a vegetarian twist, swap beef for cooked lentils or plant-based crumbles.
- Kidney beans
- They add creaminess and fiber to the chili. If you prefer, use black beans or pinto beans—the flavor will stay delicious.
- Chili powder and spices
- These give your chili its warm, bold flavor. Adjust the cayenne based on your heat preference or skip it for a milder dish. Smoked paprika adds a nice smoky touch but you can leave it out if you don’t have it.
- Cheese
- Cheddar melts beautifully over the hot chili and spaghetti. You can use mozzarella, Monterey Jack, or a cheese blend depending on what you like.
How Do I Make Sure the Chili Tastes Rich and Not Watery?
The chili sauce is the heart of this dish, so getting the texture and flavor just right matters. Follow these steps for a thick and tasty sauce:
- After browning the beef and adding spices, let the chili sauce simmer uncovered to reduce excess liquid.
- Stir occasionally to prevent sticking and to let flavors mix well.
- If it still seems watery after 20 minutes, increase the heat slightly and cook a few more minutes but watch carefully to avoid burning.
- Add the beans last to keep their shape and texture intact.
Simmering slowly lets the tomato flavors develop and thickens the sauce naturally. If you want an even thicker texture, stir in a small spoon of tomato paste at the simmer stage or mash a few beans to help thicken as well.
Equipment You’ll Need
- Large pot – perfect for boiling spaghetti evenly without crowding.
- Large skillet or frying pan – great for cooking the chili mixture and browning meat.
- Colander – to drain the cooked spaghetti quickly and easily.
- Wooden spoon or spatula – helps stir and break up the ground beef smoothly.
- Measuring spoons – to get the right balance of spices for the chili.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Try adding diced bell peppers or corn to the chili for extra crunch and sweetness.
- Replace kidney beans with black beans or pinto beans for a different bean flavor and texture.
- Stir in a little chopped jalapeño or hot sauce if you want more heat and spice in your chili spaghetti.
How to Make Chili Spaghetti
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti pasta
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
Spices & Extras:
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- ¼ tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- ½ cup water or beef broth
- 1 cup shredded cheddar cheese (or a cheddar and mozzarella blend)
- 2 green onions, sliced thin (for garnish)
- Olive oil, for cooking
How Much Time Will You Need?
This meal takes about 30 to 40 minutes from start to finish. You’ll spend around 10 minutes cooking the spaghetti and about 20-30 minutes preparing the chili sauce and combining all parts. It’s a great dish to whip up on a busy weeknight!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add your spaghetti and cook according to the package instructions until it’s just tender, or al dente. Then, drain the spaghetti and set it aside while you make the chili sauce.
2. Making the Chili Sauce:
Heat a large skillet over medium-high heat and drizzle in some olive oil. Add the chopped onion and cook for 3 to 4 minutes, until it becomes soft and translucent. Toss in the minced garlic and cook for another 30 seconds until you can smell its aroma.
Next, add the ground beef. Use a spoon or spatula to break it up and cook for 5 to 7 minutes until it’s browned with no pink parts left. If there’s extra fat, drain it off.
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (if you like a bit of heat), plus salt and black pepper. Stir everything for about a minute so the spices can toast and release their flavors.
Add the kidney beans, tomato sauce, diced tomatoes with their juice, and water or beef broth. Stir it all together and reduce the heat to low. Let it simmer gently for 15 to 20 minutes, stirring occasionally so the sauce thickens and the flavors meld.
3. Serving the Chili Spaghetti:
Plate some spaghetti, then spoon a big helping of the chili sauce over it. Sprinkle shredded cheese on top while everything is still warm, so it melts nicely. Garnish with thinly sliced green onions for a fresh pop of color and taste.
Enjoy your chili spaghetti right away! It pairs beautifully with garlic bread or a crisp green salad.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture from making the chili watery.
Can I Make Chili Spaghetti Ahead of Time?
Absolutely! Prepare the chili sauce a day in advance and refrigerate. When ready to serve, reheat the chili gently on the stove and cook fresh spaghetti to keep it from getting mushy.
How Should I Store Leftovers?
Store leftover chili spaghetti in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave until warmed through, adding a splash of water or broth if the sauce thickened too much.
What Can I Use Instead of Kidney Beans?
You can substitute black beans, pinto beans, or even omit beans for a bean-free chili spaghetti. Each option adds a slightly different texture and flavor, so feel free to experiment to your taste.