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Easy Kentucky Chili with Spaghetti - A Cozy, Crowd-Pleasing Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • 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)

Instructions
 

  • 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.