Chili Spaghetti is a fun and hearty twist on two classic favorites: chili and spaghetti. It’s all about that warm, comforting chili loaded with beans and seasoned ground beef, poured generously over a bed of spaghetti noodles. The mix of spicy, meaty chili with the soft pasta makes for a satisfying, filling meal that’s pretty simple to throw together.
I love making chili spaghetti when I want something that feels like a cozy hug on a plate. What’s great is how easy it is to customize—add some extra cheese on top, throw in a dollop of sour cream, or sprinkle on some crunchy tortilla chips for a bit of texture. I usually make a big pot so there are plenty of leftovers, which reheat beautifully for a quick lunch the next day.
This dish reminds me of casual family dinners or chill weekends when everyone is just looking for comfort food that doesn’t require a ton of fuss. I often serve it with a simple green salad or some steamed veggies to balance it out. Chili Spaghetti is definitely one of those meals everyone tends to love because it’s tasty, filling, and straight-up comforting.
Key Ingredients & Substitutions
Ground beef: This gives the chili its rich, meaty flavor. If you want a leaner option, ground turkey or chicken works well, too. For a vegetarian version, swap meat for crumbled tofu or lentils.
Tomato ingredients: Diced tomatoes, tomato sauce, and tomato paste build the sauce’s body. If you don’t have tomato paste, use more tomato sauce but cook longer to thicken.
Kidney beans: Great for texture and protein. If you prefer, black beans or pinto beans make tasty swaps. Drain and rinse canned beans to avoid extra salt.
Spices: Chili powder and cumin create that classic chili flavor. If you can’t find chili powder, mix paprika with a pinch of cayenne for gentle heat. Adjust cayenne pepper based on how spicy you like it.
Spaghetti: Regular pasta works well here, but whole wheat or gluten-free noodles are easy swaps. Just cook to package instructions.
How Do I Make Sure the Chili Sauce is Thick and Flavorful?
Getting the chili sauce just right is key. Here’s what I do:
- Cook the onions and garlic until soft. This base adds sweetness and depth.
- After browning the meat, add spices and cook for a minute. This “toasts” the spices, making their flavors stronger.
- Add your tomato ingredients and beans, then simmer uncovered. This reduces the sauce, thickening it naturally.
- Stir occasionally to prevent sticking and check thickness. If too thin, cook a bit longer or add a spoon of tomato paste.
- Add cheese last and stir until melted. It enriches the sauce and smooths out any acidity.
Patience during simmering really makes a difference and brings all those flavors together nicely.
Equipment You’ll Need
- Large pot – perfect for boiling spaghetti evenly without sticking.
- Large skillet or saucepan – ideal for cooking the chili and combining ingredients smoothly.
- Wooden spoon or spatula – helps you stir the chili without scratching your pan.
- Colander – handy for draining the pasta quickly and safely.
- Measuring spoons and cups – to get your spices and liquids just right every time.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter version that still tastes great.
- Mix in diced bell peppers or corn to add sweetness and extra crunch.
- Try topping with Monterey Jack or pepper jack cheese for a creamier or spicier kick.
- Add a touch of smoked paprika or chipotle powder for a smoky, bold flavor.
How to Make Chili Spaghetti?
Ingredients You’ll Need:
For The Pasta:
- 12 ounces spaghetti pasta
For The Chili:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For Topping and Garnish:
- 1 cup shredded cheddar cheese (plus extra for topping)
- Fresh parsley or cilantro, chopped
- Bread or garlic bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook. So, in under 45 minutes, you can have a delicious, filling meal ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just tender (al dente). Drain the pasta well and set it aside.
2. Preparing the Chili:
Heat a tablespoon of oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Mix well to coat the meat with spices.
Next, add diced tomatoes, tomato sauce, tomato paste, beef broth (or water), and kidney beans. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
3. Combining and Serving:
Stir the shredded cheddar cheese into the chili mixture until melted and well combined. To serve, place the cooked spaghetti on plates or in bowls. Spoon a generous amount of chili over the noodles.
Sprinkle extra shredded cheddar cheese and fresh parsley or cilantro on top for a nice touch of flavor and color. Serve with bread or garlic bread on the side if you like.
Enjoy your hearty and comforting Chili Spaghetti!
Can I Use Different Pasta Instead of Spaghetti?
Absolutely! Feel free to use any pasta shape you like, such as penne, elbow macaroni, or fusilli. Just cook it according to the package instructions and drain before serving with the chili.
Can I Make This Recipe Vegetarian?
Yes! Simply substitute the ground beef with cooked lentils, textured vegetable protein, or extra beans. You can skip the meat broth and use vegetable broth instead to keep it vegetarian.
How Do I Store Leftovers?
Store leftover chili spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much.
Can I Freeze Chili Spaghetti?
You can freeze the chili mixture (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Cook fresh pasta when ready to serve for best texture.
