by Maxine Troxell

I love soups and chilis all year long, especially in the fall. This tasty chili twist is perfect for a cold day! If you’re a fan of spaghetti and chili, then you’ll love this recipe.  This recipe came from the Inglenook Granddaughter’s cookbook that was published years ago. It did not list spaghetti as one of the ingredients (I added the spaghetti). If you are not a fan of spaghetti in your chili, then you can omit it.

Chili Con Carne


1 lb. ground beef      

¼ tsp. salt     

1 tsp. minced garlic

½ cup chopped onion

24 oz. tomato sauce (3, 8oz. cans)

1 (14.5 oz.) can stewed tomatoes

2 tbsp. Worcestershire sauce

1 tbsp. sugar     

1 tbsp. chili powder       

2 cans kidney beans (15.5 oz.)

2 cups water

4 oz. spaghetti noodles 


In a large pan, brown ground beef and onion. Drain excess fat.

Add tomato sauce, stewed tomatoes, 2 cups water, Worcestershire sauce, sugar, salt, minced garlic, chili powder, and kidney beans.

Cook on low heat for about 30 minutes.

At the end of the chili cook time, break the pasta into thirds. Cook the spaghetti as directed. Drain and add it to the chili.

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