Traditional ground beef chili, packed with flavor and served over macaroni pasta. Serve with grated cheese, sour cream and hot sauce.
Course Main Course
Keyword beef chili, chili mac
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Kelly | the hungry bluebird
4teaspoonsfinely chopped garlic
1large onion, chopped (about 1½ cups)
⅔cupfinely chopped green bell pepper
½cupchili powder, that's right! or to taste
2tablespoonsapple cider vinegar
1can(16-oz) sliced stewed tomatoes, undrained
1can(16-oz) diced chili tomatoes, undrained
1can(32-oz) crushed tomatoes, undrained
1can(16-oz) dark red kidney beans, undrained
1can(16-oz) red beans, undrained
cooked elbow macaroni for serving
Optional toppings: shredded cheddar cheese, sour cream, diced onion, cilantro, hot sauce or Sriracha
In a large pot, cook ground chuck, garlic, onion, green pepper and chili powder over medium high heat. Stir frequently to break up meat and cook until beef has lost it's pink color.
Add all of the remaining ingredients (not the macaroni!) and bring to a boil. Reduce heat, cover, and simmer for 1 hour, stirring frequently. Break up the stewed tomatoes with a wooden spoon as the chili simmers.
Let the tomatoes simmer and release their juices, then, if chili seems too thick, add 1/2 to 1 cup water. For best results, make a day in advance.
Serve over cooked macaroni and with toppings on the side. (Shredded cheddar, sour cream, hot sauce, chopped onion, oyster crackers, tortilla chips and anything else you like in your chili.)
Makes about 3 quarts of chili.Nutrition information does not include pasta or toppings. Use your favorite pasta shape or even gluten-free options.