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My husband often requested that his grandma make this dish.—Pam Thompson, Girard, Illinois
Nutritional Facts 1 serving (1 each) equals 321 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 1,042 mg sodium, 41 g carbohydrate, 5 g fiber, 23 g protein.
Originally published as Chili Spaghetti in Taste of Home October/November 1999, p13
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Reviewed on May. 06, 2013 by joyfulcook1970
Please do NOT use lean ground beef in this recipe unless you adjust the liquid amount. The pasta needs the liquid and the fats so it doesn't dry out.
This was absolutely delicious! Full of flavor. Comfort food! :) I used the short pre-cut spaghetti pasta. Served it with cheese and sour cream. MMMM!!!
Reviewed on Sep. 05, 2012 by Engineer40
Holy [expletive] the best [expletive] chili ever
Reviewed on Feb. 28, 2012 by vewebber58
Made just as the recipe said.....not good. The spaghetti was dried in a couple of spots ,and it just didn't taste good even though I used chili seasoning. The ground beef I used was very lean.....maybe it was too lean to have a lot of flavor. We didn't like the kidney beans in it, either...they were the dark red kind.
Reviewed on Dec. 05, 2011 by allaboutcookies86
I like the quickness of making this recipe. However, it seems that it lacks something. I am thinking about next time I make it put some actually chili seasoning in it to really make it taste like chili. My husband and I agree we like the idea but it was too bland for us. I think it will be much better if I add some more seasoning.
Reviewed on Oct. 13, 2011 by RobbieGration
I've been making this wonderful recipe for years, but I've done it in my large electric skillet. It cooks within 25 to 30 minutes, saving on power and time. I even have done it with whole wheat spaghetti. I too add extra ingredients to make a bigger dish.
Reviewed on May. 26, 2011 by Laura0754
This casserole tasted just like chili minus the spoon & slurping needed with the soup. I added a can of sliced mushrooms to the mix. I couldn't resist a second helping of this dish!
Reviewed on Nov. 11, 2010 by prankster72
I added about 50% more of the ingredients to make a bigger portion and ended up w/ a 4qt pan-full. EVERYONE in my house - from the picky eater to the toddler- loved this dish. The portion I made fed 6 1/2 people (toddler) - 3 went back for seconds and there was only one serving left! GREAT easy/economical dish!
Reviewed on Aug. 17, 2010 by Schmiedt
Family-crowd-pleaser and easy-to-make too! Pair it with a sweet, golden cornbread and steamed broccoli to make it an inexpensive, easy and delicious meal!
Reviewed on Apr. 15, 2010 by katmeister56
I made this for my son and grandson and what a hit! My time was really crunched and it made a hearty and delicious meal that we all enjoyed without a lot of time involved. I have added this to my "easy and best" recipes!
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