Recipe by Nurslinda
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.
Top Review by Charlotte J
Another winner and it was fast to make. I made as written with one little addition, 2 jalapeno peppers. Love chili with a little kick. Thank you for post. This recipe will also go in my *ENCORE cookbook* Made for * Spring PAC 2009* game
- 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)
Directions See How It's Made
- 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.