Chili Spaghetti

This is one of many classic ground beef and pasta recipes that are famous weeknight fare. But this chili spaghetti is cooked with a slight technique twist. Instead of cooking the pasta separately, the ground beef, beans and tomato juice are combined with dried pasta and baked in the oven. This saves you the time and trouble of cooking and draining the pasta, but more important than that, it allows the pasta to cook in a savory broth of tomatoes, Worcestershire sauce and chili powder, soaking up all that flavor. To make the meal fully chili-themed, serve the chili spaghetti with your favorite cornbread.

Ingredients for Chili Spaghetti

• Ground beef: Crumbled ground beef makes this dish hearty and protein-packed.
• Onion and garlic: Chopped onion and minced garlic add the standard (and delicious) allium notes.
• Tomato juice: You’ll cook the spaghetti in vibrant tomato juice so it becomes tender and full of ripe tomato flavor.
• Kidney beans: Dark red kidney beans are a classic chili ingredient.
• Spaghetti: You’ll break up dry spaghetti and stir it right into the dish.
• Worcestershire sauce and chili powder: Include umami-rich Worcestershire sauce and your favorite chili powder to maximize flavor.

Directions

Step 1: Cook the beef and flavorings

Preheat the oven to 350°F. In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink and the onion is soft.

Step 2: Combine all the ingredients

Drain off any excess liquid, then transfer the meat and onion mixture to a greased 2-1/2 quart baking dish. Stir in the tomato juice, kidney beans, broken spaghetti, Worcestershire sauce, chili powder, salt and pepper.

Editor’s Tip: If you use an oven-safe pan with a lid (no plastic handles), you can add ingredients directly to the pan and bake it as is, making this a one-pan meal. Stainless steel or enameled cast iron are good choices. If you don’t have a lid for your pan, use aluminum foil.

Step 3: Bake the dish

Cover and bake for 65 to 70 minutes or until the spaghetti is just tender. Let the dish stand, covered, for 10 minutes before serving.

Chili Spaghetti Variations

• Increase the spice: Choose a spicy chili powder, add additional cayenne or add in diced chile peppers.
• Add veggies: You can add diced carrot and celery to the ground beef and onion for a classic mirepoix, or add something heartier like diced sweet potato just before baking.
• Go crazy with garnishes: Just like with traditional chili, an array of creative garnishes can transform a dish. For this spaghetti chili, consider sliced green onions, fresh jalapeno slices, cheddar cheese, sour cream or diced avocado.

How to Store Chili Spaghetti

Store leftover chili spaghetti, covered, in the refrigerator for three to four days.

How do you reheat chili spaghetti?

The spaghetti will continue to absorb any liquid in the dish, so when reheating gently in a saucepan or microwave, consider adding a little water, broth or tomato juice to loosen and add moisture.

Chili Spaghetti Tips

How can I make sure the spaghetti gets completely cooked?

Don’t try substituting with a different pasta shape or fettuccine, stick with regular thin spaghetti. Don’t skip breaking it up though, and make sure it’s stirred into the sauce well, with no bits sticking out. Keep the dish covered when cooking to retain moisture, and let the pasta cook until it’s tender.

Is this the same as Skyline Cincinnati chili?

The famous Ohio chili definitely has spaghetti, but there are several differences. Primarily, there are some specific seasonings that make Cincinnati chili unique, including cinnamon and allspice. If you’re intrigued, here’s our version of Cincinnati Skyline chili.

Can I use a different type of ground meat?

You can, just don’t go too lean, as the spaghetti needs the liquid and fat from the ground meat. Sausage would work well, or ground pork or ground turkey that’s closer to 85% lean.