Chili Spaghetti

Two of your favorite recipes in one!! This flavorful Chili Spaghetti recipe is filled with spaghetti noodles, meat, beans, spices and more, and is simple, delicious and is made in the slow cooker!

Chili Spaghetti

Chili and Spaghetti

I’m on a soup kick! Thanks to my mom who has been making a ton of soups, I have some awesome new recipes to share with you. I’ve never had this next recipe before, but everyone in the fam loved it! It’s perfect for a cold day, and if you’re a fan of spaghetti AND chili, then you’ll LOVE this soup recipe.

This chili recipe comes from my friend’s family and is super tasty. Honestly, I have never seen noodles in chili before but it was the perfect ingredient for this soup. It just made it that much heartier and tastier!

You really can’t go wrong combining two delicious dishes in one to create this delicious Chili Spaghetti.

Chili Spaghetti Recipe

Can This be Made in a Pot?

Of course!! We like the slow cooker recipes since you can usually forget about it for a few hours, but this can also be made in a pot if you are looking for a quicker version. Just follow these easy steps…

  1. Brown meat with salt and garlic. Transfer to a large pot.
  2. Add tomato sauce, stewed tomatoes, water, Wrocestershire sauce, sugar, chili powder and beans. Cook on medium heat for 30 minutes.
  3. White soup is heating, cook up spaghetti noodles as directed on box and add to chili. Serve warm.

My mom and dad’s church always has a fall fair and chili cook off, and I’m determined to make this for it! Some chilis just have so many ingredients and my kids tend to favor the simpler versions. This one is VERY simple – doesn’t have any crazy ingredients and is so easy to make. WIN-WIN!

For more chili recipes, check out:

Chili Spaghetti Recipe

5 from 3 votes

Two of your favorite recipes in one!! This flavorful Chili Spaghetti recipe is filled with spaghetti noodles, meat, beans, spices and more, and is simple, delicious and is made in the slow cooker!

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 8
Calories 332 kcal
Author Kristyn Merkley

Ingredients

  • 1 lb ground beef
  • salt
  • 1 tsp minced garlic
  • 24 oz tomato sauce (3 - 8 oz cans)
  • 1 14.5 oz can stewed tomatoes
  • 2 tbsp Worcestershire sauce
  • 1 tbsp sugar
  • 1 tbsp chili powder
  • 2 cans Mexican style chili beans
  • 2 cups water
  • 4 oz spaghetti noodles

Instructions

  1. Brown ground beef with season salt and garlic on the stove.

  2. In crockpot add the browned beef, tomato sauce, stewed tomatoes, 2 cups water, Worcestershire sauce, sugar, chili powder and chili beans. Mix. Cook on low for 2 hours.
  3. Next, cook ¼ of 16 oz. box of spaghetti as directed. When done add to chili.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. Hello, First of all I want to tell you your moms spanish rice recipe is wonderful, I never can cook enough of it. The enchildas recipe sauce is also soo good! Now a question for you, Since your mom is such a wonderful cook, do you suppose she might have a Carne Guisada recipe she might be willing to share. I have been searching for a good recipe forever. Thanks you for the work you put in to this site, I enjoy it very much. Have a good day!

    1. Hi Diane! So glad you like the enchiladas and rice… I know I’m biased, but they truly are our favorites!! As for Carne Guisada, I’m not sure what that is? I know she’s tried Carne Asada before. Is that what you’re referring to?

  2. We usually subbed elbow macaroni for the spaghetti noodles and called it chilighetti.
    Jessica – maybe a midwestern thing. I’m from Iowa.

  3. why dirty the crockpot for this? You are cooking the beef first, and you cook the pasta in another pot. Just cook the chili in the pot you browned the beef in. When I was growing up my mom always boiled spaghetti noodles to serve with our chili, whoever wanted the pasta put some in their bowl before dishing up their chili.

  4. I grew up in Southern Indiana where everyone (mom, aunt, grandma and the school systems) serve chili this way. I didn’t know it wasn’t ‘normal’ until I moved further and further from home. I just thought it was a different type of chili but served everywhere!

    Our recipe is a little less homemade (hello, French’s Chili O seasoning) but I’m looking forward to trying this recipe!

    And don’t anyone dare call in Cincinnati chili! We don’t use cinnamon and ours is more of a chili-noodle soup than a chili sauce atop noodles. 😉


  5. I always see people say “Looks good; can’t wait to try!” but then never comment after they’ve tried so…

    As I mentioned the other day, this chili is very similar to what we make back home but I didn’t realize how much joy this recipe would bring me. When my mother was in the throes of cancer and ultimately her death, she gave me her recipe over the phone. Every time I made it, I followed it to a T but could never get it to taste like hers.

    When I saw your recipe, I knew I needed to try it – not because I thought it would taste like my mom’s but because I love trying variations of my favorite food and they get bonus points if I use my own seasonings.

    So last night, I picked up the ingredients at the store and made this on the stove top but I added a few extra ingredients. In addition the salt and garlic (I used fresh), I added 1/4 of a chopped onion to the ground beef while browning. I also sprinkled in a bit of chili powder to this mix for added flavor.

    To the chili-mix, I added roughly half a tsp of cumin and a dash of red pepper flakes.

    When I took that first bite, I knew I had struck gold! It tasted JUST LIKE my mother’s.

    So while I did make adjustments, I have to thank you for giving me a recipe that brought me so much peace!


  6. I’m up 12 in the morning hungry thinking what quick meal am I gonna make and all of a sudden chili spaghetti pops right in my head and I can honestly say it’s delicious I just can’t stop feeding my face . Maybe I should save some for later


  7. I made this only I used light Red kidney beans and a little more liquid and broke my spaghetti noodles in quarters and put in chili and let it cook until spaghetti was cooked.

  8. I’m from wisconsin and grew up in Indiana. I’ve lived in texas for over 30 years so i call it yankee chili aS folks around here dont put beans in their chili much less pasta. While my ingredients are more southwest (roTel tomatoes, pinto beans etc) i Add about 3/4 of a can (fRom a 15 oz can of tomato sauce) of waTer, simmer the chili for about 45 min. And then break my raw spaghetti right in the pot and cook it for 15 min. Will save you a pot!