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Chili Spaghetti Recipe
Chili Spaghetti Recipe photo by Taste of Home
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Chili Spaghetti Recipe

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4.5 14 19
Publisher Photo
My husband often requested that his grandma make this dish.—Pam Thompson, Girard, Illinois
TOTAL TIME: Prep: 15 min. Bake: 65 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + standing
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups tomato juice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 6 ounces spaghetti, broken into 3-inch pieces
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 321 calories, 8g fat (3g saturated fat), 37mg cholesterol, 1042mg sodium, 41g carbohydrate (7g sugars, 5g fiber), 23g protein

Directions

  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.
  2. Cover and bake at 350° for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes. Yield: 6 servings.
Originally published as Chili Spaghetti in Taste of Home October/November 1999, p13


Reviews for Chili Spaghetti

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
smarkila
Reviewed May. 29, 2016

"Easy preperation makes this recipe a good choice. Cooking the spaghetti in the tomato liquid is a neat way to add flavor."

MY REVIEW
patsy304
Reviewed Apr. 23, 2016

"One of my favorite recipes!"

MY REVIEW
lincop56
Reviewed Jan. 2, 2016

"Love it easy to make for a crowd nice twist in flavor"

MY REVIEW
memryskr10
Reviewed Sep. 24, 2014

"I have made this time and time again, and it comes out perfect every time. I use brand name ingredients ,including the tomatoe juice ( V-8 ) and make sure the spaghetti is cooked through. this recipe is a keeper in my family for sure."

MY REVIEW
joyfulcook1970
Reviewed May. 6, 2013

"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."

MY REVIEW
joyfulcook1970
Reviewed May. 6, 2013

"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!!!"

MY REVIEW
Engineer40
Reviewed Sep. 5, 2012

"Holy [expletive] the best [expletive] chili ever"

MY REVIEW
vewebber58
Reviewed Feb. 28, 2012

"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."

MY REVIEW
allaboutcookies86
Reviewed Dec. 5, 2011

"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."

MY REVIEW
RobbieGration
Reviewed Oct. 13, 2011

"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."

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