Chili Spaghetti Recipe

Spice up your weeknight with this hearty Chili Spaghetti recipe! We've got two variations to satisfy any chili craving: a mushroom-enhanced version for extra depth, and a fiery hot option for chili powder fanatics. This slow-cooker recipe is incredibly easy and delivers a comforting, flavorful meal perfect for a chilly evening. Choose your chili adventure and get ready for a delicious bowl of goodness!

Prep Time 20 mins
Cook Time 265 mins
Calories 355.7 kcal
Protein 50g
Rating 4.8 (8 Reviews)
Chili Spaghetti 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chili Spaghetti

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How to Make Chili Spaghetti

  1. Brown 1 pound ground beef in a large skillet over medium-high heat. Drain off excess grease.
  2. 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.
  3. Stir in 1/2 cup of water or beef broth.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring halfway through.
  5. If the chili is too thick, stir in additional water or beef broth to reach your desired consistency.
  6. Cook 1 pound spaghetti according to package directions.
  7. 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

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