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Recipe Box – Chili Spaghetti

17 April 2015 No Comment

This is by no means as odd as it sounds, though twenty-one years ago, the pregnant me would have had a few words to say on the matter.

See, I was pregnant with BeeGirl the first time I had chili on spaghetti. I was hot, angry, sore, and couldn’t understand why – when I was supposed to be on bedrest for gods’ sakes – my mother insisted I attend her on her trip to the museum. She had promised a wheelchair, etc., but I ended up walking most of that day, and believe me, I could feel it. BeeGirl ended up being late for her due date, but still… two months previous, I was hauling my ass around in Manitoba August weather.

At least she took us all out for a meal. At Kelekis. For some reason, I couldn’t fathom her fascination with the place, nor the insistence that I have this fabulous dish. It wasn’t fabulous, and I’m sorry to the masses of Kelekis fans out there – it was watery, cold, and half the pasta was over cooked and half under cooked. It f’ing sucked, and I was pregnant, cramping and verging on murderous.

For the next almost twenty years, I avoided anywhere that even served it. Then last summer, I had leftover chili and leftover spaghetti sauce from various meals at Mom’s while we were sorting and cleaning out the house. I figured, fuck it.

I’ve had it numerous times since. From my own recipes, so maybe they’re just more to my taste. Or something. *shrug*

Jodi’s Chili


4 lbs ground beef
2 cans Heinz Chili Beans
2 cans Hunts Chili Style Diced Tomatoes
2 tbsp Worcestershire Sauce
2 tbsp chili powder
1 tsp hot chili powder
1 tbsp cumin
1/2 tbsp garlic powder OR 1 tbsp minced garlic
pinch salt & pepper


Brown and drain ground beef. Add spices and Worcestershire sauce, and simmer for a minute or two. Add beans and tomatoes, and simmer for a half hour.

Serve with garlic toast; keep leftovers for chili spaghetti!

Jodi’s Spaghetti Sauce


1 lb pepperoni sausage, ground
1 can Hunts Thick & Rich Spicy Red Pepper & Chilies Pasta Sauce
1 can tomato sauce (with herbs is good, too!)
1 lg can diced tomatoes
1 onion, diced
1 tbsp minced garlic
1 can pieces and stems mushrooms (optional)


Mix all ingredients together in a crock pot, simmer on low for 6 hours – OR – mix in a large pot on the stove, and bring to a boil, then put heat on low and simmer for twenty minutes.

Serve on pasta with garlic toast – and save the leftovers for chili spaghetti!

Jodi’s Chili Spaghetti


equal parts leftover chili and spaghetti sauce
1 tbsp minced garlic
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano flakes


Mix well, and simmer until heated through. Serve on fresh cooked spaghetti, top with cheese (cheddar or parmesan!) and a side of garlic toast.

I’ve come to love Chili Spaghetti!

’til next week…
<3 JL

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