Chili with Noodles

This hearty Chili with Noodles is a comforting, family-friendly dish that’s perfect for feeding a crowd. Born out of necessity to stretch meals for a large family, this chili combines the rich flavors of ground beef, beans, and tomatoes with the satisfying texture of elbow macaroni or spaghetti noodles.

It’s a delightful twist on traditional chili that adds an extra layer of heartiness. Whether you’re a fan of noodles in your chili or looking to try something new, this recipe offers a deliciously filling and satisfying meal.

Chili with Noodles

Ingredients:

1 lb ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (8 oz) tomato sauce

1 cup beef broth

2 tbsp chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1 cup elbow macaroni or spaghetti noodles

1 cup shredded cheddar cheese (optional)

Sour cream (optional)

Chopped green onions (optional)

Instructions:

Cook Ground Beef:

In a large pot, brown the ground beef over medium heat. Drain excess fat if needed.

Add Vegetables:

Add the chopped onion and minced garlic to the pot with the ground beef. Cook until the onion is translucent, about 5 minutes.

Combine Ingredients:

Stir in the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth. Mix well.

Season:

Add chili powder, cumin, paprika, salt, and black pepper. Stir to combine.

Simmer:

Bring the chili to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.

Cook Noodles:

While the chili simmers, cook the elbow macaroni or spaghetti noodles according to package instructions. Drain and set aside.

Add Noodles:

Stir the cooked noodles into the chili and cook for an additional 5 minutes to allow the flavors to meld.

Serve:

Ladle the chili into bowls. Top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions if desired.

Enjoy:

Serve hot and enjoy this hearty, noodle-filled chili that’s perfect for feeding a crowd!

Tips:

Feel free to adjust the seasoning to taste or add more vegetables like bell peppers or corn.

For a spicier version, add a chopped jalapeño or a dash of hot sauce.

This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

Notes:

Noodle Choice: Elbow macaroni or spaghetti noodles work well in this chili. Elbow macaroni provides a classic texture, while spaghetti noodles can be broken into smaller pieces for a different twist.

Bean Varieties: Kidney beans and pinto beans are commonly used, but you can mix and match different types of beans based on your preference or what you have on hand.

Meat Options: Ground beef is standard, but you can also use ground turkey or a mix of meats if desired.

Spice Level: Adjust the level of chili powder and other spices according to your taste preference. Add more if you like it spicier or reduce for a milder flavor.

Simmer Time: The longer you let the chili simmer, the more the flavors will develop. If you’re short on time, a shorter simmering time will still yield a delicious result.

Noodle Texture: Cook the noodles just until al dente before adding them to the chili to avoid them becoming too soft. If you’re making the chili ahead of time, consider cooking the noodles separately and adding them just before serving.

Thickening the Chili: If you prefer a thicker chili, let it simmer uncovered to allow some of the liquid to evaporate. You can also mash some of the beans to help thicken the mixture.

Freezing and Storage: This chili freezes well. Store leftovers in an airtight container for up to 3 months. Reheat thoroughly before serving.

Garnishes: Top with shredded cheese, chopped green onions, sour cream, or fresh cilantro for added flavor.

Serving Suggestions: This chili pairs wonderfully with cornbread or a side of crusty bread for dipping.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of noodle?

Yes, you can use different types of noodles such as spaghetti, penne, or even gluten-free noodles.

Just adjust the cooking time according to the type of noodle you choose.

Can I make this chili in advance?

Absolutely! This chili can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Reheat thoroughly before serving.

Is it possible to make this recipe vegetarian?

Yes, you can substitute the ground beef with a plant-based meat alternative or extra beans for a vegetarian version.

Use vegetable broth instead of beef broth.

How can I make this chili spicier?

To add more heat, you can include diced jalapeños, chili powder, or hot sauce.

Adjust to your desired spice level.

What type of beans work best in this recipe?

Kidney beans, black beans, and pinto beans are all great options.

You can use a combination or just one type based on your preference.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used.

Peel and dice about 3-4 medium tomatoes and use them in place of the canned tomatoes.

You might need to adjust the cooking time.

How do I thicken the chili if it’s too watery?

If your chili is too watery, you can simmer it uncovered to reduce the liquid.

You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.

Can I use ground turkey instead of ground beef?

Yes, ground turkey is a great substitute for ground beef and will make the chili leaner.

It might have a slightly different flavor but will still be delicious.

What can I serve with this chili?

This chili pairs well with a variety of sides such as cornbread, rice, or a simple green salad.

You can also top it with shredded cheese, sour cream, or chopped green onions.

How can I make this chili in a slow cooker?

To make this chili in a slow cooker, brown the ground beef first, then add it along with the other ingredients (excluding noodles) to the slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.