Best 14 Chili Spaghetti Recipes

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**Chili Spaghetti: A Flavorful Fusion of Italian and Tex-Mex Cuisines**

Indulge in a culinary journey that seamlessly blends the bold flavors of Italian and Tex-Mex cuisines with Chili Spaghetti, a tantalizing dish that offers a unique and delightful taste experience. This delectable fusion dish combines the hearty richness of chili with the comforting embrace of spaghetti, resulting in a harmonious symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our diverse collection of Chili Spaghetti recipes, ranging from classic renditions to innovative twists that showcase the versatility of this beloved dish. Whether you prefer traditional ground beef chili or crave the smoky notes of chipotle chili, our comprehensive guide features recipes that cater to every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI SPAGHETTI



Chili Spaghetti image

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

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

Nutrition Facts : Calories 321 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1042mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH



Spiced Turkey Chili with Spaghetti Squash image

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Dinner     Soup/Stew     Chili     Turkey     Poultry     Squash     Spice     Bean     Olive

Yield 4 servings

Number Of Ingredients 15

2 small or 1 large spaghetti squash (3-3 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons (or more) kosher salt, divided
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
1 onion, finely chopped, divided
2 cups low-sodium chicken broth
1 (14-ounce) can kidney beans, drained, rinsed
1 (14-ounce) can tomato sauce
1 tablespoon unsweetened cocoa powder
1/4 cup chopped parsley
1/4 cup sliced pitted black olives

Steps:

  • Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20-40 minutes depending on size.
  • Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
  • Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.

EASY CHILI SPAGHETTI



Easy Chili Spaghetti image

This is an easy a little different spaghetti meal. I never make mine to hot b/c of the BH and kiddos, but feel free to spice it up!

Provided by CrystalA

Categories     Spaghetti

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/8 cup butter
2 (8 ounce) cans tomato sauce
1/2 tablespoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon chili powder
5 dashes Tabasco sauce (more or less depending on you)
1 can chili bean
8 ounces cooked spaghetti
shredded cheese

Steps:

  • Cook ground beef until done.
  • Drain.
  • Add butter and melt.
  • Add all remaining ingredients.
  • I also add about a tbls or two of flour to thicken mine up.
  • Cook for about 30 minutes.
  • Serve over spaghetti and top with cheese.

Nutrition Facts : Calories 605.9, Fat 30.5, SaturatedFat 14.3, Cholesterol 107.6, Sodium 1960.5, Carbohydrate 53.3, Fiber 6.2, Sugar 10.5, Protein 31.1

ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE



Asian-Syle Spaghetti With Sweet Chili Lime Sauce image

I adapted this reciped which was originally a single-serving , lunch dish, into a tasty and healthy family dinner. Feel free to add any types of vegetables and protein to this great dish!

Provided by SpringShoot

Categories     Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces whole wheat spaghetti
6 cups bok choy (can substitute with shredded cabbage)
1 (8 ounce) bag frozen asian-style vegetables (I used Birdseye Asian Steamed Vegetables)
1/3 cup sweet chili sauce
2 tablespoons lime juice
1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic, minced

Steps:

  • Cook spaghetti.
  • While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
  • Drain spaghetti.
  • Combine all ingredients in the pot with the cooked spaghetti
  • Serve warm and enjoy!

Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 72.2, Carbohydrate 35.8, Fiber 1.2, Sugar 1.4, Protein 8

CHILI SPAGHETTI WITH HOT DOGS



Chili Spaghetti With Hot Dogs image

I found this recipe in the 2010 Taste Of Home Quick Cooking Annual Recipes.It was sent to them by Karen Tausend of Bridgeport,Michigan.I submitted this recipe to Food.com ( a.k.a. " ZAAR ") on August 3rd.2011. EDITED:On August 23rd.2011 I made this recipe and thought that Lori Mama's suggestion of adding garlic was a very good idea.So, after tasting the sauce by itself, about 3/4 teaspoon of garlic powder was added and let simmer for about 10 minutes.Lori Mama thank you so much for a wonderful idea :)

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 lb hot dog, cut in half lengthwise and sliced
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons canola oil
1 (15 ounce) can tomato sauce
1 tablespoon prepared yellow mustard
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
3/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions.
  • While pasta is cooking,in a large skillet,cook the hot dogs,onion and celery in the oil until tender.
  • Add both the sauces,mustard,chili powder,garlic powder( if using ),salt,and pepper.
  • Cook uncovered for 8 to 10 minutes, or until heated through,stirring occasionally.
  • Drain spaghetti, toss with hot dog mixture.
  • Sprinkle with cheese.

KITTENCAL'S CHILI SPAGHETTI



Kittencal's Chili Spaghetti image

Nothing fancy about the chili but it's a darn good recipe to serve over pasta, I strongly suggest to make the chili mixture a day ahead and refrigerate, the flavor really does get stronger and better! Adjust the chili powder to taste, I use half chili powder and half ancho chili powder for a more smokey flavor, for more heat add in dried chili flakes. Although the ingredients listed make a really great chili mixture, you can add in other ingredients to create your favorite chili if desired! You can use ground turkey in place of ground beef, this is also great with penne or rigatoni pasta, see my recipe#168653

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs ground beef (you can use more or less ground beef)
2 medium green bell peppers, chopped
2 large onions, chopped
1 large celery rib, finely chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 -2 jalapeno pepper, seeded and chopped (optional)
5 -6 tablespoons chili powder (I use lots!)
2 tablespoons cumin
1 -2 tablespoon beef bouillon powder
1 (28 ounce) can diced tomatoes with juice
2 (15 ounce) cans kidney beans (undrained or use one can only)
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato sauce
1 (7 ounce) bottle taco sauce (mild or spicy or use 2 bottles 215-ml Old El Paso spicy)
salt and pepper
cooked spaghetti
grated old cheddar cheese (any amount desired)

Steps:

  • In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
  • Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
  • Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
  • Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
  • Delicious!

Nutrition Facts : Calories 878.2, Fat 38.6, SaturatedFat 14, Cholesterol 154.2, Sodium 2098.2, Carbohydrate 78.5, Fiber 20.9, Sugar 27.4, Protein 60.3

SPAGHETTI SQUASH CHILI



Spaghetti Squash Chili image

Provided by Joanna Pruess

Categories     dinner, soups and stews, main course

Time 1h

Yield Eight servings

Number Of Ingredients 3

6 cups venison chili, warmed (see recipe)
1 spaghetti squash (about 3 1/2 to 4 pounds), rubbed with oil
Sour cream, jalapeno peppers, olives and scallions, for garnish

Steps:

  • Preheat the oven to 350 degrees. Place the squash directly on the middle rack of the oven and bake for 45 to 50 minutes, turning once, until the flesh begins to give and feels tender when pressed.
  • Remove the squash from the oven, cut it in half lengthwise and remove the seeds with a spoon. With a fork, scrape out the flesh into spaghetti-like strands, leaving about a half-inch-thick shell.
  • Mix the strands of squash into the hot chili and spoon the mixture back into squash shells. Garnish with sour cream with sliced jalapeno peppers, olives and scallions. If desired, add a border of tortilla chips stuck into the chili.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 10 grams

THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI



Three-Alarm Spaghetti and Pinto Bean Chili image

Dinner ready in 35 minutes! Check out this spaghetti and beans chili - a flavorful meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
  • Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
  • Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.

Nutrition Facts : Calories 315, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 13 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg

CHILI OVER SPAGHETTI (CINCINNATI CHILI)



Chili over Spaghetti (Cincinnati Chili) image

This recipe is from Saveur. This has warm spices, cheese, onions,kidney beans and is said to be an enduring American Classic.Sounds good so I made it - my family loved it. So we will be having this again.

Provided by Pat Duran

Categories     Pasta Sides

Time 55m

Number Of Ingredients 18

2 Tbsp olive oil
5 clove garlic, finely chopped
2 medium yellow onions, finely chopped
1 1/2 lb lean ground beef
2 Tbsp chili powder
1 1/2 tsp ground cinnamon
1/2 tsp each -ground allspice,cloves, cumin, nutmeg
1 tsp dried oregano
1/2 tsp celery seed
1 dried bay leaf
kosher salt and freshly ground black pepper to taste
2 c tomato sauce
1 Tbsp unsweetened cocoa powder
1 c water
3/4 lb dried spaghetti
15 oz can red kidney beans, rinsed under hot water and drained
4 c finely grated cheddar cheese
oyster crackers

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Add garlic and 1/2 of the onions and cook, stirring occasionally, until lightly browned about 5-6 minutes. Add beef, and all seasoning and cook stirring occasionally, until well browned 6-8 minutes. Tilt skillet and spoon out any fat. Add tomato sauce, cocoa powder and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil.Add spaghetti and cook stirring occasionally, until tender about 8 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.

CHILI SPAGHETTI WITH HOT DOGS



Chili Spaghetti With Hot Dogs image

I found this recipe in the 2010 Taste Of Home Quick Cooking Annual Recipes. It was sent in to them by Karen Tausend of Bridgeport,Michigan.I submitted this recipe to Food.com (a.k.a "ZAAR " on August 3rd.,2011.Edited on August 23,2011 I made this recipe and thought that Lori Mama's suggestion of adding garlic was a good idea....

Provided by Rose Daly

Categories     Pasta

Time 30m

Number Of Ingredients 12

8 oz uncooked spaghetti
1 lb hot dogs,cut in half lengthwise and sliced
1/2 c finely chopped sweet onion
1/2 c finely chopped celery
2 Tbsp canola oil
1 15 oz can tomato sauce
1 Tbsp yellow mustard
1 tsp chili powder
1/2 tsp worcestershire sauce
3/4 tsp garlic powder (optional ,but i recommend it )
1/4 tsp salt and pepper
1 c shredded chedder cheese

Steps:

  • 1. Cook spaghetti according to package directions.
  • 2. While pasta is cooking,in a large skillet,cook the hot dogs,onion and celery in the oil until tender.
  • 3. Add both the sauces,mustard,chili powder,garlic powder( if using ),salt,and pepper.
  • 4. Cook uncovered for 8 to 10 minutes, or until heated through,stirring occasionally.
  • 5. Drain spaghetti, toss with hot dog mixture.
  • 6. Sprinkle with cheese.( I just let each person add whatever amount they wanted on their serving. )

CHILI AND SPAGHETTI



Chili and Spaghetti image

Make and share this Chili and Spaghetti recipe from Food.com.

Provided by Shastaw2006

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

4 cups cooked spaghetti
2 (15 ounce) cans chili, name brand
5 slices cheddar cheese (or american)

Steps:

  • Cook the spaghetti according to package instructions. Drain.
  • Mix in can of chili.
  • Pour into 8x8 baking dish.
  • Top with cheese slices.
  • Cook at 350 degrees for 10 mins, or until cheese is melted.

EASY CHILI SPAGHETTI



Easy Chili Spaghetti image

It's quick, easy and filling. Perfect for a quick weekday dinner.

Provided by NE Lady

Categories     Pasta

Time 30m

Number Of Ingredients 10

1/2 lb lean ground beef
1/2 c chopped onion
1 can(s) kidney beans, drained and rinsed
15 oz diced tomatoes
1 c tomato juice
1 Tbsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
12-16 oz spaghetti, uncooked
1 c shredded cheddar cheese (optional as garnish)

Steps:

  • 1. Cook spaghetti according to package directions; drain until ready to serve.
  • 2. Brown ground beef and onions in a skillet until almost cooked through; drain grease, if necessary.
  • 3. Add the rest of the ingredients, except the spaghetti. Bring to a simmer, then cover. Cook until meat is cooked through and the onions are tender (about 10 minutes).
  • 4. Serve the chili over the spaghetti. Top with shredded Cheddar cheese (optional)

SPAGHETTI WITH PRESERVED OLIVE VEGETABLE, SHIITAKE MUSHROOM AND CHILI RECIPE - (4.5/5)



Spaghetti with Preserved Olive Vegetable, Shiitake Mushroom and Chili Recipe - (4.5/5) image

Provided by cookism

Number Of Ingredients 12

200 g spaghetti
4 cloves garlic, thinly sliced
2 red chilis, thinly sliced
4 fresh shiitake mushroom, thinly sliced
4 tbsp preserved olive vegetable
4 shallots, thinly sliced
2 eggs
olive oil
1 tbsp soy sauce, to taste
pinch salt, to taste
pinch furikake, for garnish
pinch cayenne pepper, for garnish

Steps:

  • 1. Put a large pot of water to boil. Season the water with salt, using 1 teaspoon of salt per litre of water. Cook spaghetti till al dente, drain and save some pasta water for later use. 2. In the meantime, heat a little olive oil in a frying pan over medium-high heat. Saute sliced garlic and chili till aromatic and garlic is lightly brown at the edges. Stir in mushrooms and cook for a few minutes till soft. Add in preserved olive vegetables followed by sliced onions, Mix well and transfer the pasta into the pan. 3. Season with soy sauce and salt to taste. Lightly toss the pasta to coat, adding a little pasta water if it is too dry. Divide pasta into serving plates and top each serving with a sunny side up. Garnish egg with furikake and cayenne pepper.

CHILI SPAGHETTI



Chili Spaghetti image

Adults and kids alike will love having two favorites in one dish! Keep this quick and easy recipe in mind the next time you throw a party.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 package (7 oz) spaghetti
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded Cheddar cheese (5 oz)

Steps:

  • Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
  • Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
  • Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Nutrition Facts : Calories 600, Carbohydrate 64 g, Cholesterol 85 mg, Fiber 10 g, Protein 38 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 7 g, TransFat 1 g

Tips:

  • Choose flavorful ingredients: Use high-quality chili, spaghetti, and other ingredients to ensure the best flavor. Look for ripe tomatoes, fresh herbs, and flavorful spices.
  • Brown the beef thoroughly: Browning the beef adds depth of flavor to the chili. Be sure to brown it in a hot skillet until it's well-browned on all sides.
  • Simmer the chili: Simmering the chili allows the flavors to meld and develop. Aim to simmer the chili for at least 30 minutes, or longer if you have time.
  • Add toppings: Chili is a great dish to customize with your favorite toppings. Some popular options include shredded cheese, sour cream, diced onions, and cilantro.

Conclusion:

Chili spaghetti is a delicious and easy-to-make meal that's perfect for a weeknight dinner. With its combination of flavorful chili and spaghetti, it's a dish that everyone will enjoy. So next time you're looking for a quick and easy meal, give chili spaghetti a try. You won't be disappointed.

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