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Chili Spaghetti

Total Time

Prep: 15 min. Bake: 65 min. + standing


6 servings

My husband often requested that his grandma make this dish.—Pam Thompson, Girard, Illinois


  • 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


  1. Preheat oven to 350°. 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 for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

Nutrition Facts

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

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