Spaghetti Red Recipe (Copycat Fred & Red's)

Fred and Red's copycat spaghetti red recipe with chili spooned on top of spaghetti noodles.

No ratings yet

Spaghetti Red Recipe (Copycat Fred & Red's)

This copycat spaghetti red recipe is inspired by Fred and Red's, the legendary Joplin, MO diner. If you love chili and love spaghetti, you're going to love spaghetti red.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Keyword: 30 minutes, chili, spaghetti, under 60 minutes

Servings:

Calories: 830kcal

Author: Ali Mairet

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