The countdown to fall is officially here, and will football starting up, chili is on the brain…or at least it is for me. After a week of craving chili in the relentless 90 degree weather, I knew I had to make it. When my wonderful friend, April from The Tipsy Housewife mentioned she was having this same cravings, we decided to host the friendliest chili cook off! Everyone has a chili recipe that they hold near and dear to their hearts. I, personally, believe that my family has the best chili recipe of all time, and I’m giving you the honor to check it out! We’re chili traditionalists. Meat, beans, chili powder, but served over a bed of elbow noodles creating a chili mac masterpiece perfect for a gloomy fall or winter day. In our house growing up, my mom would make this every Halloween and leave it simmering on the stove for whenever we felt like taking a break from trick-or-treating and eating candy. Check out one of my family favorites below and I hope to see it on your family’s table this fall!
The Best Chili Recipe of All Time
Calories per serving: 553
Servings: 6 bowls of chili; 5 with mac
*Note: Brands are optional. My family are brand loyalists when it comes to this chili recipe, but use what you have available to you!
- 2-2.5 lbs of ground round (85/15)
- 2 cups of yellow onion, chopped
- 15 oz of Contadina tomato sauce
- 15 oz of water
- 5 heaping tbsp of chili powder
- 1 can of Brooks Chili Hot Beans
- 8 oz of Creamette’s elbow noodles
- Olive oil spray
*Optional: Serve with cheese, chopped onion, scallions or tortilla chips!
- Add some olive oil or olive oil spray to a large pot, and get your heat going on medium-high. Add your ground beef to the pot and begin to break up as it begins to brown. Be sure to salt and pepper your meat as it cooks. Use your best judgement on salt, but I use a few pinches to get the flavors to really bloom. I use both a spatula and either a whisk or masher to get the meat to a great consistency. You don’t want large chunks!
- Once your meat is mostly browned, add your two cups of onion. Allow onion to cook down until almost translucent.
- Add your chili powder at this time and combine into your meat.
- Add the tomato sauce, and then fill up the can of tomato sauce with water and also add that to your meat. Stir until combined and then bring your chili to a boil.
- Once your chili is at a boil, cover and set to simmer. You will let this simmer for about 45 minutes, or as long as you want!
- During the simmer process, I make sure I taste the flavors of the chili. If needed, add a little more chili powder, salt, and pepper. Kick it up a notch and add cayenne pepper for extra spice.
- If your chili is looking a bit watery during the simmer process, allow it to finish simmering with the lid off of the pot. If it looks a bit thick, add about another 1/4-1/2 cup of water.
- Once you hit that 45 minute mark or you’re ready to serve, get your elbow noodles cooking.
- Add your hot chili beans to the chili about 10 minutes before serving. You’re going to want to allow the beans to take in the flavors of your chili, without over cooking them.
- Serve your chili over the elbow noodles, and add your favorite toppings like cheese and onion. This recipe allows for 5 full bowls with noodles, and one extra bowl to throw in your freezer for a quick meal!