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Chili Spaghetti

Chili Spaghetti

Course Main Course
Cuisine American
Keyword chili-recipes, chili-spaghetti, spaghetti-recipes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Author Melissa Sperka


  • 1 medium onion diced
  • 1 medium poblano pepper seeded and diced
  • Olive oil
  • 2 garlic cloves finely diced
  • 2 lb lean ground beef
  • 2 10 oz cans Rotel Chili Fixin's seasoned tomatoes
  • 1 16 oz can tomato sauce
  • 1 16 oz can light red kidney beans, drained
  • 2 Tbsp dark chili powder
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp ground cumin
  • 1 1/2 tsp garlic salt add more or less to taste
  • 1 tsp lemon pepper
  • 1 lb spaghetti cooked
  • Assorted toppings: shredded cheddar cheese sour cream, sliced green onion, pickled jalapenos, cilantro, sliced black olives


  • Drizzle a large skillet with olive oil. Add the diced onion and poblano pepper. cooking over medium-high heat until softened and beginning to brown. Add the garlic cooking for 1 minute longer.
  • Add the ground beef to the pan. Continue to cook over medium-high until browned and no pink remains. Drain all excess fat from the pan.
  • To the skillet add the seasoned tomatoes, tomato sauce, kidney beans, chili powder, Worcestershire sauce, cumin, garlic salt and lemon pepper with the cooked beef. Stir well.
  • Cover and simmer for 20 minutes.
  • To serve, toss half of the chili with the cooked spaghetti. Divide into serving bowls and top with additional chili then finish with your favorite toppings.