Best 14 Chili Spaghetti Recipes

CHILI SPAGHETTI

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.

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH

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

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.

KITTENCAL'S CHILI SPAGHETTI

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!

SPAGHETTI SQUASH CHILI

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.

ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE

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!

THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI

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.

CHILI SPAGHETTI WITH HOT DOGS

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.

CHILI AND SPAGHETTI

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.

CHILI OVER SPAGHETTI (CINCINNATI CHILI)

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.

EASY CHILI SPAGHETTI

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)

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

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.

CHILI SPAGHETTI WITH HOT DOGS

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. )