Mrs. Lundin's Chili With Noodles |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A Chili with noodles in it. No, not Chili-mac, but similar. If you want, you can use macaroni instead of egg-noodles and think of it as Chili-mac. Actually, you can use any kind of pasta you want. I's a quick and surprisingly tasty dish. I personally prefer spicy foods but I often find myself craving this down-home food from my childhood. This is a VERY BASIC recipe. Mrs. Lundin (my grandmother) was married to a Swede who didn't have much taste for spicy foods. I have on occasions added garlic, (to the ground beef & onions while browning) various types of hot peppers, cilantro, cumin & extra chili powder (added with the tomato products) and when used conservatively these added ingredients don't spoil the original recipe at all. Ingredients:
1 lb ground beef |
1 medium onion |
2 (15 ounce) cans tomato sauce or 2 (15 ounce) cans tomato soup, and |
1 (15 ounce) can diced tomatoes |
1 tablespoon mild chili powder |
2 (15 ounce) cans red kidney beans |
8 ounces wide egg noodles (uncooked) |
salt & pepper |
Directions:
1. Brown the ground beef with the onion, then drain off excess fat.
2. While the ground beef & onions are cooking, in a large pot put the tomato sauce & soup and 1-1/2 cans of water for each can of soup.
3. Stir in the chili powder and bring to a boil.
4. Add the cooked ground beef & onion. Cook over medium heat for about 10 minutes.
5. Add the beans and noodles. The noodles don't need to cook very long, you can turn off the heat after 3-4 minutes.
6. Let the hot chili stand on the stove (10 minutes or so) and as the noodles get done the chili will thicken so add water if you think it's getting too thick, according to your own preference.
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