The Best Hearty Chili Spaghetti Noodles

When chili spaghetti noodles simmer in my kitchen on a crisp autumn evening, you can feel the warmth spreading through every corner of the house. The rich scent of tomatoes and spices creates that perfect homey atmosphere we all crave.

I discovered this Midwest comfort food years ago, and you’ll understand why it became one of my go-to recipes once you taste it. The combination of hearty chili with tender pasta gives you the perfect one-pot meal that satisfies every time.

Why this chili spaghetti noodles always gets requests from family

You’ll find this recipe strikes the perfect balance between traditional chili flavors and the comfort of pasta. Every spoonful delivers tender ground beef, rich tomato base, and perfectly seasoned beans wrapped around delicate noodles.

I love how the pasta absorbs all those wonderful flavors, and you’ll appreciate how it adds substance to make this a complete meal.

It’s the kind of dish that brings everyone back to the table for seconds, and you might find yourself doubling the recipe just like I do for leftovers throughout the week.

You might also enjoy my creamy avocado pesto pasta or this creamy garlic butter chicken pasta for more satisfying pasta dinners.

My ingredient list for chili spaghetti noodles

• 1¼ pounds ground beef (or ground turkey for a leaner option)
• Sea salt and black pepper to taste
• 1 teaspoon fresh minced garlic (or ½ teaspoon garlic powder)
• 3 (8-ounce) cans tomato sauce (I prefer organic when possible)
• 1 (14.5-ounce) can diced tomatoes (drained)
• 2½ tablespoons Worcestershire sauce (adds that perfect umami depth)
• 1½ tablespoons brown sugar (balances the acidity beautifully)
• 1½ tablespoons chili powder (adjust to your heat preference)
• 2 (15-ounce) cans kidney beans or pinto beans (drained and rinsed)
• 2½ cups beef or vegetable broth
• 5 ounces spaghetti noodles (about half a standard box)

I’d love for you to try this recipe and share your own variations! Follow me on Pinterest for more comforting family recipes that bring warmth to your dinner table.

How I Make This Chili Spaghetti Noodles

1. Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it apart with a wooden spoon. Season generously with salt, pepper, and minced garlic during the last minute of cooking. The beef should be completely cooked through with no pink remaining.
2. Transfer the seasoned beef to your slow cooker along with tomato sauce, diced tomatoes, broth, Worcestershire sauce, brown sugar, and chili powder. Stir everything together until well combined, then add the drained beans and mix gently.
3. Cover and cook on low heat for 2 hours and 15 minutes. The mixture should be bubbling gently and the flavors will have melded beautifully. You’ll notice the kitchen filling with that wonderful chili scent.
4. Meanwhile, break the spaghetti noodles into thirds for easier eating. About 15 minutes before the chili finishes cooking, bring a large pot of salted water to boil and cook the pasta according to package directions until just tender.
5. Drain the cooked pasta thoroughly and stir it directly into the chili during the final 10 minutes of cooking time. This allows the noodles to absorb some of the rich flavors while maintaining their texture.
6. Taste and adjust seasoning as needed with additional salt, pepper, or chili powder. Serve hot with your favorite bread or cornbread on the side.

My kitchen secrets for getting this chili spaghetti noodles just right

Don’t skip browning the meat properly, as this creates the foundation of flavor for your entire dish. I always make sure to get a nice golden color on the beef before moving to the next step.

The key to perfect chili spaghetti noodles is timing the pasta addition correctly. Add it too early and you’ll end up with mushy noodles, too late and they won’t absorb enough flavor.

I’ve learned to slightly undercook the pasta since it continues cooking in the chili. This prevents that overcooked, soggy texture that can ruin an otherwise perfect bowl.

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Can I make this chili spaghetti noodles on the stovetop instead?

Absolutely! After browning the meat, combine all ingredients except pasta in a large pot and simmer on medium-low heat for 45 minutes, stirring occasionally.

Add the cooked pasta during the final 5 minutes.

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How should I store leftover chili spaghetti noodles?

Store cooled leftovers in airtight containers in the refrigerator for up to 5 days. The flavors actually improve overnight!

Reheat gently on the stovetop with a splash of broth if needed.

Can I freeze this spaghetti recipe?

Yes, though I recommend freezing it before adding the pasta.

The noodles can become mushy after freezing. Freeze the chili base for up to 4 months, then add freshly cooked pasta when reheating.

What can I substitute for the beans?

Try black beans, navy beans, or even lentils for variety. You could also add diced bell peppers or corn kernels for extra vegetables and texture.

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When I usually serve my chili spaghetti noodles

This hearty dish shines during cooler months when we crave something warm and filling. I often make it for Sunday family dinners or when friends drop by unexpectedly, since it feeds a crowd and always impresses.

The beauty of chili spaghetti noodles is how it works for both casual weeknight meals and special gatherings.

I love serving it with warm cornbread and watching everyone’s faces light up with that first comforting spoonful.