Kittencal’s Chili Spaghetti: A Hearty Classic Reimagined

There are certain dishes that transport you back in time, conjuring up memories of cozy evenings and shared meals. For me, Kittencal’s Chili Spaghetti is one of those culinary anchors. I remember my grandmother, a woman whose kitchen was always filled with the comforting aromas of simmering stews and baking bread, attempting her own version of this dish. While hers was a simpler affair, the essence of that rich, deeply flavored chili blanketing tender spaghetti has always stayed with me. This recipe, however, elevates that memory to a whole new level, with its robust spice profile and a chili that truly benefits from a slow, patient simmer. It’s the kind of meal that warms you from the inside out, perfect for a chilly evening or a gathering of loved ones.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes to 2 hours (simmering time can extend)
• Total Time: 2 hours to 2 hours 25 minutes
• Servings: 4
• Yield: Generous portions of chili and sauce for 4 people
• Dietary Type: Adaptable (Can be made gluten-free by serving with GF pasta)

Ingredients

The magic of Kittencal’s Chili Spaghetti lies in its straightforward yet deeply satisfying ingredient list. These components come together to create a chili that’s more than just a topping; it’s a star in its own right.

• 2 lbs ground beef (The recipe notes that you can use more or less, offering flexibility, but 2 lbs provides a hearty base.)
• 2 medium green bell peppers, chopped
• 2 large onions, chopped
• 1 large celery rib, finely chopped
• 2-3 tablespoons fresh minced garlic (or to taste – feel free to adjust this pungent powerhouse!)
• 1-2 jalapeno pepper, seeded and chopped (This is optional, but for those who enjoy a gentle kick, it’s a welcome addition.)
• 5-6 tablespoons chili powder (The original author emphasizes using a generous amount, and this is key to the chili’s robust flavor.)
• 2 tablespoons cumin (This earthy spice is essential for that authentic chili depth.)
• 1-2 tablespoon beef bouillon powder (This adds a savory umami boost that elevates the overall flavor profile.)
• 1 (28 ounce) can diced tomatoes with juice (The juice from the tomatoes contributes to the sauce’s body and flavor.)
• 2 (15 ounce) cans kidney beans (undrained or use one can only) (Using both cans provides a more substantial bean presence, but one can is perfectly acceptable if you prefer less bean.)
• 1 (28 ounce) can crushed tomatoes or (28 ounce) can tomato sauce (This forms the rich, tomato-based backbone of the chili.)
• 1 (7 ounce) bottle taco sauce (mild or spicy or use 2 bottles 215-ml Old El Paso spicy) (This adds a unique tangy and sometimes spicy element that sets this chili apart.)
• Salt and freshly ground black pepper, to taste
• Cooked spaghetti, for serving (The classic pairing, but feel free to explore other pasta shapes!)
• Grated old cheddar cheese (any amount desired) (A generous sprinkle of sharp cheddar is the perfect finishing touch.)

Equipment Needed

For this comforting chili spaghetti, you won’t need an overly complicated array of tools. A few essential kitchen staples will see you through:

• Large skillet or Dutch oven: This will be your primary vessel for sautéing the aromatics and browning the beef, as well as for simmering the chili. A heavy-bottomed pot will help distribute heat evenly and prevent scorching during the long simmer.
• Wooden spoon or sturdy spatula: Essential for stirring, breaking up the ground beef, and scraping the bottom of the pot to prevent sticking.
• Cutting board and sharp knife: For chopping your vegetables and the optional jalapeno.
• Measuring spoons and cups: For accurate ingredient proportions.
• Can opener: For those essential cans of tomatoes and beans.
• Large pot: For cooking the spaghetti to al dente perfection.

Instructions

Crafting Kittencal’s Chili Spaghetti is a straightforward process that rewards patience. The key is allowing the flavors to meld and deepen during the simmering stage.

1. Sauté the Aromatics and Brown the Beef: Begin by placing your large skillet or Dutch oven over medium-high heat. Add the ground beef, chopped green bell peppers, chopped onions, finely chopped celery rib, and minced garlic. If you’re using the jalapeno pepper, add it now as well. Cook, stirring frequently with a wooden spoon or spatula, until the ground beef is no longer pink and the vegetables have begun to soften. As the beef cooks, use your spoon to break it up into smaller pieces. Once cooked, drain off any excess grease from the skillet.

2. Build the Spice Base: Reduce the heat to medium. To the browned beef and vegetables in the skillet, add the chili powder, cumin, and beef bouillon powder. Cook, stirring continuously with your wooden spoon, for an additional 5 minutes. This step is crucial for toasting the spices, which releases their full aromatic potential and deepens their flavor. Continue stirring until the ground beef is well browned and coated in the spices.

3. Simmer to Perfection: Now, it’s time to bring all the liquid elements together. Add in the diced tomatoes with juice, the kidney beans (undrained or use one can only), the crushed tomatoes or tomato sauce, and the taco sauce. Stir everything together well, using your spoon to break up the diced tomatoes if they are still largely intact. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, and cook uncovered over low heat. Allow the chili to simmer for about 1.5 to 2 hours, or even longer if time permits. The goal is to let the flavors meld and the sauce to thicken to your desired consistency. The longer you cook the chili, the richer and thicker it will become. Throughout the simmering process, stir occasionally to prevent the chili from sticking to the bottom of the pot.

4. Season and Serve: Once the chili has reached your preferred thickness and the flavors have fully developed, it’s time to season with salt and black pepper. Taste and adjust as needed – this is where you can really dial in the perfect balance of savory, spicy, and tangy notes.

5. Assemble and Enjoy: While the chili is simmering, cook your spaghetti according to package directions until al dente. Divide the cooked spaghetti into individual bowls. Ladle a generous portion of the hot chili mixture over the spaghetti. Finally, sprinkle liberally with grated old cheddar cheese.

Expert Tips & Tricks

To elevate your Kittencal’s Chili Spaghetti experience from good to truly exceptional, consider these chef-inspired insights:

• Make Ahead Magic: The recipe author’s suggestion to make the chili mixture a day ahead is pure gold. Refrigeration allows the flavors to meld and intensify, creating a far more complex and satisfying chili. Simply reheat gently on the stovetop before serving.
• Spice Level Control: For a more nuanced heat, consider using a blend of chili powders. As suggested, combining regular chili powder with ancho chili powder can introduce a delightful smokiness. For extra heat, a pinch of cayenne pepper or red pepper flakes can be added during the spice-toasting step.
• Bean Bonanza: While kidney beans are classic, don’t hesitate to experiment with other beans like pinto or black beans. Rinsing them before adding can reduce some of the sodium, but for this recipe, the undrained approach contributes to the sauce’s body.
• The Uncovered Secret: Simmering uncovered is key to achieving a thick, rich chili. If your chili is simmering too rapidly or evaporating too quickly, adjust the heat to the lowest possible setting that maintains a gentle bubble.
• Pasta Perfection: Don’t overcook your spaghetti! It should be tender but still have a slight bite (al dente). This will prevent it from becoming mushy under the weight of the hearty chili.

Serving & Storage Suggestions

Kittencal’s Chili Spaghetti is a dish that’s as comforting to serve as it is to eat.

• Serving: Present your chili spaghetti with pride! Ladle a generous portion of the rich chili over a nest of perfectly cooked spaghetti. A final flourish of grated old cheddar cheese is essential, but you can also offer additional toppings like a dollop of sour cream, a sprinkle of chopped fresh cilantro, or a few sliced green onions for added freshness and visual appeal.
• Storage: Leftover chili spaghetti can be stored in an airtight container in the refrigerator for 3-4 days. It’s important to store the chili and the cooked spaghetti separately if possible, as pasta can absorb moisture and become softer over time.
• Reheating: To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, until heated through. Reheat the spaghetti separately, or combine and heat them together carefully, being mindful not to overcook the pasta. You can also reheat portions in the microwave.

Nutritional Information

While this is a hearty and satisfying dish, it’s always helpful to have an idea of its nutritional profile. These are approximate values and can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	878.2 kcal	–
Calories from Fat	347 kcal	–
Total Fat	38.6 g	59%
Saturated Fat	14 g	69%
Cholesterol	154.2 mg	51%
Sodium	2098.2 mg	87%
Total Carbohydrate	78.5 g	26%
Dietary Fiber	20.9 g	83%
Sugars	27.4 g	109%
Protein	60.3 g	120%

(Note: % Daily Value is based on a 2,000 calorie diet. Individual needs may vary.)

Variations & Substitutions

Kittencal’s Chili Spaghetti is a fantastic canvas for culinary creativity.

• Leaner Protein: For a lighter option, ground turkey can be substituted for ground beef. You might need to adjust the seasoning slightly, as turkey can be a bit milder.
• Pasta Preferences: While spaghetti is traditional, this chili is equally delicious served over penne, rigatoni, or even ziti. For a gluten-free option, any gluten-free pasta will work beautifully.
• Bean Variety: As mentioned, feel free to swap out the kidney beans for pinto beans, black beans, or even a mix.
• Vegetarian/Vegan Adaptation: For a vegetarian or vegan version, substitute the ground beef with plant-based crumbles or an extra can of beans and some diced mushrooms for texture. Use vegetable broth instead of beef bouillon and ensure your taco sauce is vegan-friendly. Serve with vegan cheese or a cashew-based cream sauce.
• Added Vegetables: You can boost the vegetable content by adding diced zucchini, corn, or even sweet potato to the chili during the simmering stage.

FAQs

Q: Can I make this chili spaghetti recipe ahead of time?
A: Absolutely! The flavors of the chili deepen and improve when made a day in advance, making it an excellent make-ahead meal.

Q: What kind of taco sauce is best to use?
A: You can use mild or spicy taco sauce according to your preference. The recipe suggests two bottles of Old El Paso spicy for those who enjoy extra heat.

Q: Is it essential to cook the chili uncovered?
A: Yes, cooking uncovered allows the chili to thicken and develop a richer flavor by reducing the liquid.

Q: How long should I simmer the chili?
A: The recipe suggests simmering for 1.5 to 2 hours, but you can simmer it longer over low heat until it reaches your desired thickness.

Q: Can I use different kinds of pasta?
A: Certainly! While spaghetti is traditional, this chili is also delicious served over penne, rigatoni, or other pasta shapes.

A Taste of Comfort

Kittencal’s Chili Spaghetti is more than just a meal; it’s an experience. It’s a testament to how simple ingredients, prepared with care and patience, can create something truly extraordinary. It’s a dish that invites conversation, fosters connection, and leaves everyone at the table feeling warm and satisfied. So, gather your ingredients, embrace the simmering process, and let the comforting aroma fill your kitchen. I encourage you to try this recipe, savor its depth of flavor, and perhaps even create your own cherished memories around this hearty classic. Don’t hesitate to share your culinary adventures and any delightful variations you discover!