Chiligetti
Submitted by daisy
Chili meets spaghetti in this 30-minute ground beef and kidney bean sauce spooned over hot pasta. A Midwest-inspired comfort food mashup that kids and adults both love.
YIELD
6 servingsPREP
5 minCOOK
25 minREADY
30 minIf you grew up in the Midwest, you already know the magic of putting chili on top of spaghetti. For everyone else, welcome to the party.
Ground beef and onions get browned together, then simmered with tomatoes, tomato sauce, kidney beans, and chili powder into a thick, saucy chili that’s built for spooning over a pile of hot spaghetti noodles.
It’s Cincinnati chili’s no-fuss, home-kitchen cousin. No cinnamon, no chocolate, just straightforward beefy chili on noodles in 30 minutes flat.
Kids inhale this stuff. Adults go back for seconds. Leftovers reheat like a dream the next day.
Pro Tips
- Don’t drain the kidney beans. The bean liquid adds body and starch to the sauce, helping it cling to the spaghetti.
- Cook the chili to a thick consistency. Watery chili slides right off the noodles and pools at the bottom of the bowl.
- Top it with shredded cheddar, diced onions, and a handful of oyster crackers if you want to go full Cincinnati style.
Ingredients
Directions
Cook and stir ground beef and onions in large skillet until meat is brown and onions are tender.
Stir in tomatoes, tomato sauce, chili powder, salt, and beans with liquid.
Heat to boiling; reduce heat.
Cook uncovered about 10 minutes or until of desired consistency.
Cook spaghetti as directed on package.
Drain.
Turn spaghetti onto large platter and top with hot chili mixture.
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