Kentucky chili with spaghetti is comfort food that doesn’t ask for much and gives a lot back. It’s hearty, gently spiced, and served over a tangle of pasta for a meal that feels like home. This version keeps things simple: pantry staples, straightforward steps, and flavors that go big without getting fussy.

It’s weeknight-friendly, game-day-ready, and the kind of dish people return to for seconds. If you want a bowl that warms you up and fills you up, this is it.

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What Makes This Recipe So Good

Cooking process — chili simmering: A close-up of a wide Dutch oven with Kentucky chili gently simm

Balanced flavors: A touch of sweetness, a hint of heat, and a mellow tomato base make this chili comforting and approachable.
Classic Kentucky twist: It’s served over spaghetti, which stretches the meal and makes every bowl feel complete.
One-pot friendly: The chili simmers in a single pot while the spaghetti cooks separately. Less mess, more flavor.
Flexible and affordable: Uses ground beef and pantry staples, but it adapts easily to turkey, beans, or veggies.
Meal-prep gold: The flavors deepen after a night in the fridge, and leftovers reheat beautifully.

Shopping List

Ground beef (1 to 1.25 pounds, 85–90% lean)
Yellow onion (1 medium, diced)
Green bell pepper (1 small, diced; optional but classic)
Garlic (3 cloves, minced)
Tomato sauce (1 can, 15 ounces)
Crushed tomatoes (1 can, 15 ounces) or diced tomatoes for more texture
Tomato paste (2 tablespoons)
Beef broth (2 cups; or use chicken or vegetable broth)
Kidney beans (1 can, drained and rinsed)
Worcestershire sauce (1 tablespoon)
Apple cider vinegar (1 tablespoon)
Brown sugar (1 tablespoon)
Chili powder (2 tablespoons)
Ground cumin (1 teaspoon)
Paprika (1 teaspoon; smoked or sweet)
Cinnamon (1/4 teaspoon; subtle Kentucky/Cincinnati-style nod)
Ground allspice (1/4 teaspoon; optional but great)
Bay leaf (1)
Salt and black pepper
Olive oil or neutral oil (1 tablespoon)
Spaghetti (12 to 16 ounces)
Toppings (shredded cheddar, chopped onions, oyster crackers, hot sauce)

How to Make It

Tasty top view — spaghetti with chili and classic toppings: Overhead shot of a shallow white bowl

Brown the beef: Heat oil in a large pot over medium-high heat.
Add ground beef and break it up. Cook until browned with little pink left, about 5–7 minutes. Drain excess fat if needed.
Soften the aromatics: Add onion and bell pepper.
Cook 4–5 minutes, stirring, until the vegetables soften. Add garlic and cook 30 seconds until fragrant.
Bloom the spices: Stir in chili powder, cumin, paprika, cinnamon, and allspice. Cook 30–60 seconds to wake up the spices.
Build the sauce: Add tomato paste and cook 1 minute.
Then add tomato sauce, crushed tomatoes, Worcestershire, brown sugar, vinegar, bay leaf, and broth. Stir well and bring to a gentle simmer.
Simmer low and slow: Reduce heat to low. Partially cover and simmer 25–35 minutes, stirring occasionally, until the chili thickens and flavors meld.
Add beans and adjust: Stir in kidney beans.
Simmer 5–10 minutes more. Season to taste with salt and pepper. If it’s too thick, splash in more broth; if too thin, simmer uncovered a bit longer.
Cook the spaghetti: While the chili simmers, cook spaghetti in well-salted boiling water until al dente.
Drain and toss with a little olive oil to prevent sticking.
Serve: Add a bed of spaghetti to each bowl. Ladle chili over the top. Finish with shredded cheddar, chopped onion, oyster crackers, and a dash of hot sauce if you like.

Storage Instructions

Fridge: Store chili and spaghetti separately in airtight containers for 4–5 days.
The chili tastes even better on day two.
Freezer: Chili freezes well for up to 3 months. Cool completely, then freeze in portions. Thaw overnight in the fridge.
Reheat: Warm chili on the stove over medium heat with a splash of broth or water.
Reheat spaghetti briefly in the microwave or toss with hot water to loosen.

Close-up detail — texture and melt: Macro close-up focusing on the junction where the chili meets

Why This is Good for You

Protein and fiber: Ground beef and kidney beans deliver staying power, helping you feel satisfied longer.
Lycopene and antioxidants: Tomato-based sauces are rich in lycopene, while spices like paprika and cumin bring antioxidants.
Flexible nutrition: You can swap in lean ground turkey, whole-wheat spaghetti, or extra veggies to lighten it up and add fiber.

Pitfalls to Watch Out For

Skipping the spice bloom: Adding spices without briefly cooking them can leave the chili tasting flat.
Overcooking the pasta: The spaghetti should be al dente so it holds up under the chili.
Not enough salt: Tomatoes and beans soak up seasoning. Taste near the end and adjust.
Too sweet or too sour: Balance vinegar and brown sugar. If it leans sweet, add a pinch of salt and a splash of broth; if too tangy, stir in a bit more brown sugar.
Watery texture: Simmer uncovered for the last 5–10 minutes to thicken, or add a spoon of tomato paste.

Recipe Variations

Turkey chili: Swap ground beef for ground turkey and use chicken broth.
Add a teaspoon of olive oil to help browning.
Bean-forward: Add a can of pinto or black beans along with kidney beans for more fiber and texture.
Veggie-loaded: Stir in diced carrots, mushrooms, or zucchini with the onion and pepper. Add a handful of corn at the end for sweetness.
Spicy kick: Add a minced jalapeño with the aromatics or a teaspoon of chipotle in adobo for smoky heat.
Cheesy finish: Stir in a half cup of shredded cheddar off heat for a richer, creamier chili.
Whole-wheat or gluten-free: Use whole-wheat spaghetti or a gluten-free pasta to match your needs.

FAQ

Is this the same as Cincinnati chili?

No. This recipe nods to that style with warm spices and spaghetti, but it’s thicker, simpler, and more like a traditional chili.

Think “Kentucky comfort” rather than restaurant-parlor style.

Can I make it in a slow cooker?

Yes. Brown the beef and sauté the aromatics on the stovetop first. Transfer everything to the slow cooker, add the liquids and spices, and cook on Low for 6–7 hours or High for 3–4 hours.

Add beans in the last hour.

What if I don’t have Worcestershire sauce?

Use soy sauce or a mix of soy sauce and a little fish sauce. It brings the same savory depth and rounds out the tomato base.

How can I thicken the chili quickly?

Simmer uncovered to reduce, stir in a spoonful of tomato paste, or mash a few beans against the side of the pot to release starch.

Which cheese works best on top?

Sharp cheddar is classic. Colby or a cheddar–Monterey Jack blend also melt nicely without overwhelming the spices.

Can I make it ahead?

Absolutely.

Chili improves after resting. Make it a day ahead, chill, and reheat with a splash of broth. Cook the spaghetti fresh for best texture.

Wrapping Up

This Easy Kentucky Chili with Spaghetti is the kind of meal that hits the table fast and makes everyone happy.

It’s flavorful but not fussy, hearty without feeling heavy, and flexible enough to match whatever you’ve got in the pantry. Keep the ingredients on hand, and you’ve got a go-to dinner for busy nights, cozy weekends, or any time you want a warm, satisfying bowl. One pot of chili, one pot of pasta, and you’re set.