The weather has been cold here in Indiana. 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. Do you have a cold weather favorite recipe?
Ingredients
- 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.
- 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. I use a lot.
- 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
Instructions
- 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