Baked Chili Spaghetti

Serves: 8
Total Calories: 537


1 (12-ounce) package spaghetti
3/4 pound ground beef round steak
5 tablespoons chili powder, divided
2 medium onions, chopped
1 green bell pepper, chopped
bacon drippings or oil
1 (14 1/2-ounce) can diced tomato
1 (8-ounce) can chopped mushrooms
1 tablespoon Worcestershire sauce
8 shakes hot sauce
salt and pepper to taste
1/2 pound sharp cheddar cheese, grated
ketchup to taste
1/2 cup buttered bread crumbs


Cook spaghetti in boiling water 20 minutes, or until tender. Combine ground steak and 2 tablespoons chili powder; mix well. Brown onions, pepper, and seasoned meat in bacon drippings. Mix with tomatoes, mushrooms, Worcestershire, hot sauce, remaining 3 tablespoons chili powder, salt, pepper, and most of the cheese. Add drained spaghetti; mix well.

Place in buttered baking dish; top with remaining cheese, ketchup, and crumbs. Bake in oven at 350° for 30–45 minutes. Can be mixed beforehand and kept in refrigerator.

Fun Fact: Depending on what time of the day it is and whether or not there’s a moon at night, the Taj Mahal appears to be of a different color every time. Some even believe that this changing pattern of colors depicts the different moods of a woman.

Nutritional Facts:

Serves: 8
Total Calories: 537
Calories from Fat: 154

This Baked Chili Spaghetti recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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