Ingredients for Chili Spaghetti
- Diced Onion
- Tomato Juice
- 2 teaspoons chili powder (or 2 tablespoons for extra spicy version)
- Salt
- Mild Cheese
- 1 pound ground beef
- Cooked Spaghetti
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How to Make Chili Spaghetti
- Brown 1 pound ground beef in a large skillet over medium-high heat. Drain off excess grease.
- In a slow cooker, combine the browned ground beef, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 medium onion (chopped), 2 cloves garlic (minced), 2 teaspoons chili powder (or 2 tablespoons for extra spicy version), 1 teaspoon cumin, 1/2 teaspoon oregano, salt and pepper to taste. For the mushroom variation, add 1 (8 ounce) can sliced mushrooms at this step.
- Stir in 1/2 cup of water or beef broth.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring halfway through.
- If the chili is too thick, stir in additional water or beef broth to reach your desired consistency.
- Cook 1 pound spaghetti according to package directions.
- Serve the chili spaghetti over cooked spaghetti. Garnish with shredded cheddar cheese, sour cream, or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
33g
Carbs
7g