Chili Spaghetti is a fun and tasty twist on two classic comfort foods—spaghetti and chili! This dish brings together hearty chili with ground beef, beans, and a rich tomato sauce, all served over a bed of warm spaghetti noodles. It’s filling, flavorful, and perfect for a cozy dinner night.
I love making Chili Spaghetti when I want something simple but satisfying. The way the chili’s spice blends with the noodles always hits the spot for me. Sometimes I like to add a little shredded cheese or a dollop of sour cream on top—those toppings really make it extra delicious and comforting.
One of the best parts about this recipe is how easy it is to customize. You can use your favorite chili recipe or try it with extra veggies to make it your own. I also find that this meal makes great leftovers and even tastes better the next day, so I usually make a big pot to share or save for later.
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti noodles are perfect here, but you can swap in any pasta you like, such as penne or fusilli. Whole wheat or gluten-free pasta also work well if you need a healthier or gluten-free option.
Ground Beef: I usually use lean ground beef to keep it from being too greasy. If you prefer, ground turkey or chicken can be a lighter substitute. For a vegetarian take, try plant-based crumbles or skip the meat altogether and add extra beans.
Beans: Kidney beans add nice texture and make the dish more filling. You can replace them with black beans, pinto beans, or chickpeas depending on your taste or what you have on hand.
Chili Powder & Spices: These give the chili its warm, smoky flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder can add some smokiness. Adjust cayenne pepper to control the heat level.
Tomatoes: Using canned diced tomatoes and tomato sauce keeps it easy and rich. If you prefer fresh tomatoes, use about 2 cups chopped and cook down until soft before adding the beans.
How Can I Get the Best Flavor and Texture in the Chili Spaghetti?
The secret lies in layering flavors and cooking each part well:
- Brown the beef well. Let it get some color—it adds richness.
- Toast the spices. Stirring spices in the hot pan for a minute unlocks their aroma and enhances flavor.
- Simmer the chili mix. Letting it cook on low helps the sauce thicken and flavors blend together.
- Don’t overcook the pasta. Cook it al dente (still a little firm). It holds up better when combined with chili sauce and won’t get mushy.
- Season gradually. Taste as you go and adjust salt, pepper, or chili powder to your liking.
Lastly, garnish with fresh herbs and a sprinkle of cheese. It adds brightness and a touch of creaminess that lifts the whole dish.
Equipment You’ll Need
- Large pot – to cook spaghetti noodles evenly without sticking.
- Large skillet or sauté pan – perfect for browning ground beef and cooking the chili mix.
- Wooden spoon or spatula – lets you stir the chili without scratching your pan.
- Colander – handy for draining pasta and rinsing beans.
- Measuring spoons – to get your spices just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef to lighten the dish while keeping it hearty.
- Add diced bell peppers or corn for sweetness and extra crunch.
- Use black beans or pinto beans instead of kidney beans to change up the texture and taste.
- Top with shredded cheddar or Monterey Jack cheese for a melty, creamy finish.
How to Make Chili Spaghetti
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti pasta
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
Spices and Seasoning:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 tbsp olive oil
For Garnishing:
- Fresh parsley or cilantro, chopped
- Grated Parmesan cheese
Time Needed:
About 30 minutes in total—10 minutes to prep and cook the pasta and veggies, plus 15 minutes simmering the chili mixture to blend flavors perfectly.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it’s al dente—firm but not hard. Drain and set aside.
2. Prepare the Chili Sauce:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for around 3 to 4 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more until fragrant.
Add the ground beef to the skillet. Break it up with your spoon and cook for 6-8 minutes until browned and cooked through. Drain off any excess fat if necessary.
Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper (if you like a bit of heat), salt, and pepper. Stir and cook for 1 minute to toast the spices and bring out their flavors.
Add diced tomatoes (with their juice), tomato sauce, and the drained kidney beans. Mix everything well and bring it to a simmer. Let the chili cook on low heat, stirring occasionally, for 10 to 15 minutes until the sauce thickens slightly.
3. Serve Your Chili Spaghetti:
Place cooked spaghetti into bowls. Ladle the hot chili sauce over the pasta. Garnish with fresh parsley or cilantro and sprinkle with grated Parmesan cheese for extra flavor.
Enjoy immediately, perhaps with some crusty bread on the side!
Can I Use Frozen Ground Beef for Chili Spaghetti?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and avoids uneven cooking or extra moisture in the skillet.
Can I Make Chili Spaghetti Ahead of Time?
Absolutely! Prepare the chili mixture and pasta separately, then store in airtight containers in the fridge for up to 3 days. Reheat the chili on the stove over low heat and warm the pasta in boiling water or microwave before serving.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir occasionally to heat evenly and add a splash of water or broth if the sauce is too thick.
What Are Some Good Toppings for Chili Spaghetti?
Try shredded cheddar or Monterey Jack cheese, sour cream, sliced green onions, or fresh cilantro. These add extra creaminess and freshness that complement the spicy chili flavors.
