Mom's Chili Spaghetti
If you have never had chili spaghetti, you’re truly missing out big time! My Mom’s Spaghetti Chili was a staple growing up and I’m so thankful my own family loves it too. I call this chili spaghetti now but growing up this was simply chili. I truly did not know chili existed without noodles! We live in Northern Kentucky where the other kind of chili is skyline, which also has noodles. You can imagine my surprise (and horror) when I found out it’s actually not as common as I thought. Unlike my Smoky Chili recipe, the chili powder used in this is non-negotiable (kind of kidding). You could try other types and let me know if it’s still good but when you grow up with it tasting a certain way, you best not fix what isn’t broken! Anyway, I know you’re super interested so let’s just get on with it!
Ingredients
- 1 lb lean ground beef
- 1/3 box spaghetti noodles
- 3 cups v8 juice
- 2 cups water
- 1 medium onion diced
- 15oz can drained and rinsed kidney beans
- 1 18g packet of Buena Vida Chili Powder
- Toppings: shredded cheese
Directions
- Step 1 In a stock pot, brown your ground beef with the onion.
- Step 2 If necessary, drain off excess grease after it is finished.
- Step 3 Add chili powder, v8 juice, water, and spaghetti. Cook until noddles are al dente.
- Step 4 Add kidney beans. Cook additional 5 min.
- Step 5 Serve with shredded cheese.
Linked Recipe: Smoky Chili