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Hearty Spaghetti Chili with Cheese and Sour Cream is the perfect dish for chilly nights. This comforting combination of spaghetti and chili brings together the best of both worlds, creating a satisfying meal that warms you from the inside out. With tender noodles, zesty chili, and creamy toppings, it’s a delightful twist that is sure to please the whole family.
Why You’ll Love This Recipe
This Hearty Spaghetti Chili is not only delicious but also incredibly easy to make. It’s a one-pot wonder that combines flavors and textures for a comforting dinner experience.
- Quick and Easy: A simple recipe that comes together in under an hour.
- Flavorful Comfort Food: The blend of chili and spaghetti is a warm hug on a plate.
- Customizable: Easily adjust the ingredients to suit your taste preferences.
- Feeds a Crowd: Perfect for family dinners or gatherings.
- Leftover Friendly: Great for meal prep and reheating!
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1 can (15 ounces) chili beans, drained and rinsed
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced (for garnish)
How to Make Spaghetti Chili
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large pot or Dutch oven, brown the ground beef over medium heat. Break it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.
- Stir in the chili beans, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Reduce the heat and let the chili simmer for 15 minutes, allowing the flavors to meld.
- Add the cooked spaghetti to the chili and gently stir to combine.
- Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
Tips for the Best Results
- For extra flavor, consider browning the beef with a dash of Worcestershire sauce.
- Adjust the spice level by adding more chili powder or a pinch of cayenne pepper.
- If you prefer a thicker chili, let it simmer a bit longer without the lid.
Easy Variations
- Use turkey or chicken instead of ground beef for a lighter option.
- Swap out the chili beans for black beans or kidney beans for a different taste.
- Add diced bell peppers or corn for extra veggies and sweetness.
- Try using whole wheat or gluten-free spaghetti for dietary preferences.
What to Serve With It
- Crusty bread or garlic bread for dipping.
- A fresh green salad with a light vinaigrette.
- Cornbread for a classic comfort food pairing.
- Pickled jalapeños for those who enjoy a spicy kick.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of beef broth or water to loosen the chili if it thickens too much. This dish also freezes well; store in freezer-safe containers for up to 3 months.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Ingredients:
- 8 ounces spaghetti
- 1 pound ground beef
- 1 can (15 ounces) chili beans, drained and rinsed
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced (for garnish)
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large pot or Dutch oven, brown the ground beef over medium heat. Break it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
3. Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.
4. Stir in the chili beans, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
5. Reduce the heat and let the chili simmer for 15 minutes, allowing the flavors to meld.
6. Add the cooked spaghetti to the chili and gently stir to combine.
7. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
Notes: For a spicier version, add more chili powder or diced jalapeños. Enjoy your hearty meal!
