The weather has been cold here and today is dropping about a foot of snow. Here’s my second favorite chili recipe to warm you up. (My favorite white chicken chili recipe can’t be shared.) It’s a pretty non-traditional recipe and grew from grabbing random things from the pantry. Yes, noodles go in chili and you don’t need beans. It’s a “tamed” wildfire chili. Just a little spicy. Do you have a cold weather favorite recipe?
1 pound of ground beef browned and drained.
Some pasta noodles. How ever much you want. I usually use small elbow macaroni noodles. Cooked and drained. Chili needs noodles, but not a ton. Maybe a cup or a cup and a half? 2 cups? You pick.
How ever much chicken or beef stock/broth that you want. More stock = more soupy. You like it soupy? Put more stock in. You like it thicker? Less stock. I use about 20 ounces. I have noticed that the noodles soak up some of the soupiness while simmering, so you might need to add more. I’ve just used water, not as flavorful, but still good.
1 jar of traditional spaghetti pasta sauce. 24 oz. Prego. Ragu, Store brand.
1 small can of Rotel Tomatoes : Original Diced with Green Chilies
Optional can of beans - I don’t use beans, but you could add a can of chili beans or my favorite Bush’s White Chili Beans.
Chili Powder - however much you want to taste. I use a lot.
Cumin - however much you want to taste.
Salt - however much you want to taste
Pepper - however much you want to taste
Garlic Salt - however much you want to taste
Minced Onions - however much you want to taste
Brown your ground beef and drain.
Cook your noodles and drain.
Put your noodles and your beef in a pot.
Add your chicken stock, pasta sauce, Rotel tomatoes, and optional beans to the pot
Add seasonings
Let is simmer for at least half an hour, stirring occasionally
Devour
Let me know what you think. This picture is from today. I used water instead of broth.
*Disclaimer - I’m not a chef, I only pretend to be one occasionally.
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