Semi-Homemade Chili Spaghetti

tammie lundgren


This is a recipe I came up with as a version of a recipe I remembered always ordering at a family style restaurant that no longer exists in my city...about 20 yrs ago I started making this for my was a favorite for many kids sleeping over...even now as the kids have become adults with families of their own, both mine and what I call, extended family, I get this recipe requested when they visit. It is one of the simplest recipe's ever to throw together in a short time...I always keep the ingredients stocked in my cupboard...hope you agree.

★★★★★ 1 vote
4 - 6
10 Min
20 Min


3 can(s)
(or one 30oz can) hormel or dennison's beanless chili
1-1 1/2 lb
dry spaghetti
3 c
shredded cheddar cheese (mild, medium or sharp)
chopped onion (if desired)
1/4 to 1/3
of each can water (that goes the same if you use just the one larger can)


1Cook spaghetti by package directions.

Empty chili into a pot. Start heating at a medium temp. Add water, mix thoroughly. Simmer till heated through...should be more of a spaghetti sauce thickness.

Drain and rinse cooked spaghetti...put into individual bowls.
Spoon or ladle sauce over each with shredded cheese and onions, if desired.
2Serve with buttered bread or garlic bread.

*if you prefer your sauce thicker or thinner, adjust water amount*

About this Recipe

Course/Dish: Pasta
Other Tag: Quick & Easy
Hashtags: #easy, #simple