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Chili Spaghetti

 Chili Spaghetti
My husband often requested that his grandma make this dish.—Pam Thompson, Girard, Illinois
6 ServingsPrep: 15 min. Bake: 65 min. + standing


  • 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


  • 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.
  • Cover and bake at 350° for 65-70 minutes or until spaghetti is
  • just tender. Let stand, covered, for 10 minutes. Yield: 6 servings.
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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold

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