• Cooking Time:
  • Servings: 4-6
  • Preparation Time:


  • 1-1/2 lbs. ground beef
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1/4 tteaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 4 cups tomato juice
  • 2 16-oz. cans kidney beans, drained and rinsed
  • 16-oz. pkg. thin spaghetti, cooked
  • 1 to 2 teaspoons butter
  • Toppings:
  • 8-oz. pkg. shredded Cheddar cheese
  • 1 pint sour cream
  • 1 onions, chopped


  • In a stockpot over medium heat, brown ground beef, onions and garlic; drain. Add spices; cook and stir for several minutes. Stir in juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 minutes. Stir in beans; cover and simmer for 15 minutes, stirring occasionally; set aside. Toss hot spaghetti with butter. To serve, ladle chili over spaghetti. Top with cheese,onion, & sour cream, serve with oyster crackers.
  • Makes 4 to 6 servings.


My Daddy loved chili topped of his spaghetti or elbow mac.

Categories: Beans  Beef  Chili  Main Dish  Pasta  Stove 

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