Go Back
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
Calories 631kcal
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 tablespoon dark chili powder
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon garlic salt add more or less to taste
  • 1 teaspoon 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.


Serving: 1serving | Calories: 631kcal | Carbohydrates: 83g | Protein: 45g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1890mg | Potassium: 1025mg | Fiber: 11g | Sugar: 8g | Vitamin A: 884IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 8mg