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I've been making this chili for many years. Chili is yummy anytime, but especially wonderful in the winter. When my sons were kids, they really enjoyed spaghetti in the chili. Best when eaten on the second day. Great with a salad and garlic bread, or just a handful of saltine crackers crushed in the bowl, or spoon the chili over a bowl of steamed white rice. You can eat it mild or spicy.
- 1 lb lean ground beef or 1 lb lean ground turkey
- 1 envelope chili seasoning mix (I prefer McCormick's)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans ranch style beans (or your favorite beans)
- 1 3⁄4 cups water
- 3⁄4 cup small elbow macaroni or 4 ounces spaghetti noodles, broken into pieces (optional)
- Brown meat and drain off any grease (I use turkey so I don't have extra grease) in a stew pot or dutch-oven pot.
- Sprinkle chili mix over meat, stir to mix.
- Add tomatoes, tomato sauce, beans, and water.
- Stir well.
- Add small elbow macaroni noodles or broken spaghetti noodles, if desired.
- Simmer for 20 minutes, or until noodles are done.
- Stir occasionally to prevent sticking to bottom of pot.