This copycat spaghetti red recipe is inspired by Fred and Red's, the legendary Joplin, MO diner that's been serving it for over 100 years. If you love chili and love spaghetti, you're going to love spaghetti red. It's legit.
Imagine soft, melt-in-your-mouth chili that doesn't clump, simmered with spices and saltines to create something absolutely unforgettable. This isn't your average weeknight pasta dish, and it's definitely not your typical bowl of chili. It's something entirely unique: part chili, part spaghetti, and 100% delicious.
What is Fred & Red's Spaghetti Red?
When dining at Fred & Red's, expect to stand in line (sometimes out the door) waiting for a seat. And don't plan on sitting in a big group because there are only 23 stools.
Once inside, you face a U-shaped countertop with waitresses who used to wear all white uniforms like a hospital candy striper volunteer (they wear t-shirts nowadays).
When you order their signature dish, spaghetti red, they proceed to plate cooked spaghetti noodles coated with a ting of chili fat held warm in a steam table. Then, they top the pasta with a huge ladle of thick ground beef chili.
The condiments offered are sliced onions, pickles, grated parmesan cheese, saltines, hot sauce, and vinegar. We highly recommend adding the sliced onions and parmesan cheese.
One may think this looks like Cincinnati chili, but it is indeed different. Spaghetti red has a more traditional chili flavor and does not contain cinnamon, allspice, or tomatoes.
Now you can recreate this Joplin treasure right in your own kitchen. Whether you're a native craving a taste of home or someone discovering spaghetti red for the first time, this recipe delivers authentic diner comfort food that's stood the test of time.
You can serve leftover chili on top of a baked potato or hot dog, or use it in this chili mac recipe. If you are looking for a traditional version of chili, try this thick homemade chili recipe or check out my other dinner ideas.
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Why This Recipe Is Different
- It's an easy, 8-ingredient chili that's ready in less than an hour.
- Great for weeknights or watching the big game.
- No tomatoes. No beans.
- No cinnamon or cheddar cheese on top.
The Secret To Fred & Red's Chili
You don't brown the meat. Instead, you're going to simmer the ground beef directly in water with spices and saltine crackers. Cooking the meat in the liquid is a game-changer. It seemed weird to me the first time I did it that way, but it's what makes the meat not clump together, and it's super soft.
Ingredients
Here are the simple ingredients needed to make this spaghetti red recipe inspired by Fred & Red's restaurant in Joplin, MO.
Spaghetti Red
- Ground Chuck: Use a ground beef or chuck with a 20% fat content.
- Williams Original Chili Seasoning Mix: For authentic flavor, I use this brand of chili seasoning with no added salt and not too much spice. Williams Original Chili Seasoning originated in a neighboring town close to Fred & Red.
- Paprika, Sweet: A spice made from ground sweet red peppers. Make sure it’s not the smoked paprika variety.
- Garlic Powder: This is dried garlic that has been ground in the spice aisle. Use the unsalted version.
- Ground Cumin: A warm, earthy spice commonly used in chili and taco seasonings.
- Diamond Crystal kosher salt: I prefer the brand, Diamond Crystal, because their shape is lighter and flakier and dissolves faster, which helps prevent over-seasoning. If using Morton or table salt, reduce the salt measurements by half.
- Dried Oregano Flakes: This is a common herb in chili. It stands up to the robust chili seasoning and contributes herbal depth while building that flavor.
- Saltine Crackers: The crushed saltine crackers thicken the chili by melting into the fat and liquid, which provides a nice, smooth mouthfeel. They're also great to serve with spaghetti red.
- Spaghetti: A long, dried pasta is traditional at Fred & Red. Their spaghetti is very thick.
Fred & Red's Toppings
- Thinly Sliced Onion
- Parmesan Cheese
- Dill Pickles
- Hot Sauce
- Cider Vinegar
See the recipe card below for ingredient measurements.
Variations
This recipe has been tested and written to be a copycat of the real version at Fred & Red's restaurant. Here are some ideas for modifications you can make at home:
- Beans: The diner offers a scoop of kidney beans underneath the bed of chili. You can also add a can of drained beans to the chili.
- Leaner ground beef: You can substitute a leaner ground beef such as 93/7 rather than 80/20 if you like.
- Fresh Aromatics: You can add finely chopped onion and garlic to the pot before simmering.
- Cheese: You could top it with cheddar cheese like the Cincinnati chili fans do.
- Pasta Substitute: Rather than spaghetti, you can use this chili on top hot dogs, baked potatoes, tater tots, or Fritos chips, or just serve a cup of chili with saltines.
- Fat: You don't have to coat the spaghetti noodles with the beef fat. It's just how they do it.
Equipment
- Dutch oven or heavy-bottomed pot to simmer the chili.
- 6-8 quart stock pot to cook the pasta.
- Colander
Step-by-Step Instructions
Step 1: In a large pot over medium-high heat, add the ground beef, chili powder, garlic powder, kosher salt, ground cumin, oregano, saltines, and water.
Step 2: Stir and bring to a simmer for 45 minutes until reduced and cooked. You might need to turn the burner down.
While simmering, this is a good time to get a pot of water boiling for the pasta.
Step 3: Remove what you can of chili-stained beef fat with a spoon and save the fat for the pasta. There will be some remaining fat in the chili just like Fred & Red's.
Step 4: Cook the spaghetti in a pot of boiling water 1 minute longer than the package directions state. Fred & Red's spaghetti is on the soft side rather than al dente. Drain the pasta then toss with 2 tablespoons of fat.
Step 5: To serve, add a portion of the pasta to a plate and spoon the chili on top. Serve with parmesan cheese, sliced onions, pickles, hot sauce, and vinegar.
Top Tip
Do not let the chili boil, or it will start to burn. If you notice the burner is on the lowest setting, and the chili is sticking to the pot while simmering, you can move the uncovered pot to a low oven set at 225℉-250℉ for about an hour. Keep stirring it occasionally.
Make Ahead Instructions
Time improves the flavor of chili. You can make this recipe up to 4 days before serving.
- Let the chili cool to the touch, then cover the pot with a lid and store it in the refrigerator.
- Spoon the solidified fat off the surface before reheating the chili over a low burner, stirring occasionally. Save some fat for the noodles.
- It's best to wait to cook the spaghetti until just before serving.
Storage Information
Store, covered, in the refrigerator for up to 4 days.
Freeze the leftovers in either individual or one large sealed container in the freezer for up to 3 months. Transfer the frozen chili to the refrigerator 24 hours before you plan to reheat it. The microwave is handy for reheating leftovers.
FAQ
Stick with saltine crackers for the most authentic results. They have the right texture, a little yeast, and saltiness that's essential to the recipe. Other crackers may alter the flavor and consistency.
Correct! It makes the beef have a soft texture. The fat adds flavor and that signature mouthfeel that's kept people coming back to Fred and Red's for generations.
No. This chili has a mild spice level. You can adjust the spiciness with more or less Williams chili seasoning. Want more heat? Add a pinch or two of ground cayenne pepper.
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Spaghetti Red Recipe (Copycat Fred & Red's)
Equipment
- 8-quart heavy-bottom pot for the chili
- 6-8 quart stock pot to cook the pasta
- colander
Ingredients
- 2.5 pounds ground chuck 80/20 mix
- 2 ounces Williams chili seasoning
- 1 tablespoon sweet paprika
- 1½ teaspoons garlic powder
- 1 tablespoon Diamond Crystal kosher salt
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 18 saltine crackers, crushed
- 3 cups water
- 1 pound spaghetti
Toppings
- thinly sliced white onion
- grated parmesan cheese
- saltine crackers
- dill pickles
- hot sauce
- vinegar
Instructions
- In a large pot over medium-high heat, add the ground beef, chili powder, garlic powder, kosher salt, ground cumin, oregano, saltines, and water.
- Stir and bring to a simmer for 45 minutes until reduced and cooked. You might need to turn the burner down to prevent scorching the chili.
- Prepare a pot of water for boiling for the spaghetti.
- Remove what you can of chili-stained beef fat with a spoon and save the fat for the pasta. There will be some remaining fat in the chili just like Fred & Red's.
- Cook the spaghetti in a pot of boiling water 1 minute longer than the package directions state. Fred & Red's spaghetti is on the soft side rather than al dente. Drain the pasta then toss with 2 tablespoons of fat.
- To serve, add a portion of the pasta to a plate and spoon the chili on top. Serve with parmesan cheese, sliced onions, pickles, hot sauce, and vinegar.
Video
Notes
Make Ahead Instructions
Time improves the flavor of chili. You can make this recipe up to 4 days before serving.- Let the chili cool to the touch, then cover the pot with a lid and store it in the refrigerator.
- Spoon the solidified fat off the surface before reheating the chili over a low burner, stirring occasionally. Save some fat for the noodles.
- It's best to wait to cook the spaghetti until just before serving.
Storage Information
Store, covered, in the refrigerator for up to 4 days. Freeze the leftovers in either individual or one large sealed container in the freezer for up to 3 months. Transfer the frozen chili to the refrigerator 24 hours before you plan to reheat it. The microwave is handy for reheating leftovers.Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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