Cowboy spaghetti combines al dente pasta with ground beef, crisp bacon, chili beans, fire-roasted tomatoes, tomato sauce, warm spices, and optional green chiles. Bacon fat is used to soften the onion and garlic, carrying smoky flavor through the entire skillet.
Half of the bacon is folded into the sauce with the spaghetti, while the rest stays crisp for the top. The recipe feeds eight in about 30 minutes and can be finished with grated cheddar for an especially hearty bowl.
Ingredients for Cowboy Spaghetti
Use 1/2 pound chopped bacon, one diced yellow onion, 6 to 7 minced garlic cloves, and 1 pound ground beef. The sauce needs one 14.5-ounce can fire-roasted tomatoes, one 15-ounce can chili beans in sauce, 16 ounces tomato sauce, an optional 4-ounce can diced green chiles, and 1/2 cup beef broth.
Season with 2 teaspoons each garlic powder, onion powder, chili powder, dried oregano, seasoning salt, and ground cumin, plus 1 teaspoon sugar. Add 16 ounces spaghetti and, if desired, 3 to 4 ounces grated cheddar.
If you enjoy this recipe, you may also like White Chicken Lasagna Soup.
How to Make Cowboy Spaghetti
- Cook the pasta. Boil spaghetti in salted water until al dente, then drain.
- Crisp the bacon. Cook chopped bacon in a deep skillet. Remove with a slotted spoon and leave about 1 tablespoon fat.
- Soften the aromatics. Cook onion in the bacon fat for 5 minutes, then add garlic for 1 to 2 minutes.
- Brown the beef. Add ground beef, break it into crumbles, and cook through. Drain excess grease if needed.
- Build the sauce. Add fire-roasted tomatoes, chili beans with sauce, tomato sauce, optional green chiles, beef broth, all seasonings, and sugar.
- Simmer. Cover and cook over low heat for about 5 minutes.
- Combine. Turn off the heat and fold in drained spaghetti and half the bacon until evenly coated.
- Serve. Top with grated cheddar and the remaining crisp bacon.
For storage details after serving, the USDA leftovers and food safety guidance.
Render the Bacon and Save Its Flavor
Start bacon in a large skillet and cook until the pieces are crisp enough to remain distinct in the sauce. Lift them with a slotted spoon and reserve them on a plate. Pour off all but about 1 tablespoon of the rendered fat.
That small amount is enough to soften the onion and infuse it with smoke without making the finished pasta greasy. Dividing the bacon protects texture: the portion stirred into the spaghetti seasons every bite, and the reserved portion remains crunchy on top.
If you enjoy this recipe, you may also like Creamy Tortellini Bake.
Brown the Beef after the Aromatics
Give the diced onion about 5 minutes before adding garlic, then cook the garlic only until fragrant. Add the beef and spread it across the hot surface, allowing some pieces to brown before breaking everything into small crumbles.
Drain excess fat if it collects in the skillet. The sauce already contains bacon fat and chili-bean sauce, so removing extra beef grease keeps the tomato base rich without becoming oily.
Balance the Smoky Tomato Sauce
Fire-roasted tomatoes reinforce the bacon's smoke, while tomato sauce smooths the texture and beef broth loosens it enough to coat a pound of pasta. Green chiles are optional and can be omitted for a milder skillet.
Cumin, chili powder, oregano, garlic, and onion powder create the savory profile. The single teaspoon of sugar is not intended to make the sauce sweet; it softens sharp tomato acidity. Simmer covered for 5 minutes so the spices hydrate before pasta is added.
Keep the Spaghetti Al Dente
Cook the spaghetti only until al dente because it softens slightly when tossed with the hot sauce. Drain well but do not rinse. The light surface starch helps the sauce cling to the strands.
Turn off the burner before combining to avoid overcooking. Use tongs to lift sauce from the bottom through the pasta, then fold in half the bacon. Add a splash of pasta water or broth only if the mixture seems too tight.
Adjust the Heat without Losing Flavor
The optional green chiles bring a gentle pepper flavor, while chili powder supplies warmth throughout the sauce. For a mild family-style skillet, omit the chiles and use a mild chili powder. The cumin, oregano, fire-roasted tomatoes, and bacon will still give the dish a full savory character.
For more heat, keep the green chiles and offer sliced jalapeños or hot sauce at the table. Adding heat to individual bowls is easier to control than making the entire skillet spicy. Avoid replacing the chili beans with plain beans unless you also compensate for their seasoned sauce, which contributes both body and flavor.
Cheddar is optional, so taste the finished pasta before adding it. A modest layer rounds out the smoky tomato sauce; too much can hide the chile and bacon flavors. Grate it finely so it softens quickly from the residual heat instead of requiring more cooking. Keep extra cheese at the table for anyone who wants a richer serving without changing the balance of the full skillet.
Troubleshooting
- Greasy sauce: Leave only 1 tablespoon bacon fat and drain the browned beef.
- Soft pasta: Cook spaghetti al dente and combine off heat.
- Dry skillet: Add a small splash of beef broth or pasta water.
- Flat flavor: Use chili beans with sauce and allow the spices to simmer.
- Soft bacon topping: Reserve half until the moment of serving.
Storage and Reheating
Refrigerate cooled cowboy spaghetti in an airtight container for 3 to 4 days. If possible, store the bacon reserved for topping separately so it stays crisper.
Reheat portions in a covered skillet with a splash of broth or water, turning gently until hot. The microwave also works in short intervals. Add fresh cheddar and reserved bacon after reheating rather than before.
Conclusion
Cook spaghetti al dente, crisp the bacon, soften onion and garlic in 1 tablespoon bacon fat, and brown the beef. Simmer with tomatoes, chili beans, broth, and spices for 5 minutes, then fold in pasta and half the bacon.
Frequently Asked Questions
- → Should the chili beans be drained?
No. Add the beans with their sauce because it seasons and thickens the skillet.
- → Are the green chiles required?
No. They are optional and can be left out for a milder cowboy spaghetti.
- → Why is the bacon divided?
Half flavors the pasta while the half added at serving keeps a crisp texture.
- → How long do leftovers keep?
Store cooled leftovers airtight in the refrigerator for 3 to 4 days.