Kentucky Chili Recipe

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This chili is extra special with noodles stirred in. I love it so much I named it after my home state.—Tina Sullivan, Cornith, Kentucky
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 10-12 servings


  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 2 cans (32 ounces each) tomato juice
  • 1 cup water
  • 1 can (16 ounces) chili beans, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces uncooked spaghetti, broken in half

Nutritional Facts

1 cup: 232 calories, 8g fat (3g saturated fat), 38mg cholesterol, 606mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 16g protein.


  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, water, chili beans, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.
  2. Meanwhile, cook spaghetti according to package directions. Drain and stir into chili. Yield: 12 servings (3 quarts).
Originally published as Kentucky Chili in Country Woman January/February 1993, p35

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altafern User ID: 3645404 5274
Reviewed Nov. 1, 2013

"hey what's with ripping off my hoosier chili recipe--but boy it sure is good on a cold day right? enjoyed seeing it on the web site--we add one to two tablespoons of sugar to cut the acid in tomato juice. try it taste great"

sgosselin User ID: 5609628 8871
Reviewed Jun. 19, 2011

"After reading that it had spaghetti in it, it reminded me of my mother-in-laws Indiana chili that we all love in San Diego. Thanks for your recipe."

jeanlew User ID: 5724066 5267
Reviewed Dec. 27, 2010

"Being from Ky I decided to give this one a try. It was excellent however I did alter things just a little bit. Instead of tomato juice I used 2 large cans of diced tomato's. I also used 2 pounds of ground beef. I found that 1 can of chili beans wasn't enough so I ended up using 3 - 1 of which I used undrained but drained the other 2. I also added a little more chili powder approx 2 tbls since I had more beef and beans. Then I made a whole box of small elbow macaroni and added it to the chili mixing it in. I cooked the pot of chili for about an hour and added about 2 cups of shredded mexican cheese close to the end. Then ladled into bowls and sprinkled a little cheese on top. It was a huge hit!"

sueintampa User ID: 5360536 11960
Reviewed Aug. 24, 2010

"I can't beleive that I found this recipe!...My mom made it this way all the time and we all loved it....we lived in northeastern IN....can't help but wonder how she got the recipe.....everybody always loved it and wanted her recipe....that was back in the late 1940's....and I still make it that way today....although I've experimented alot, I always come back to this recipe.....and it's always, always better the next day, so consider making it ahead....and since we were not pasta lovers we always, and still do, eat it plain with soda crackers!....Yum!"

jaschadler User ID: 3923907 11135
Reviewed Mar. 8, 2010

"This is the chili my husband grew up on..the farm"

FriedaG User ID: 1671534 201285
Reviewed Jan. 31, 2010

"I used more chili powder and dashes of garlic powder, allspice and cayenne to liven the taste. This is a good basic recipe and the submitter is right that the spaghetti really adds to it. My crew ate every bit!"

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