Becky’s Chili
I love to treat myself to a piping hot bowl of savory chili on a windy fall day. In the past, families in the Kentuckiana area made their chili with pasta to “stretch” the recipe to feed more people. Even the lunch ladies at school served chili with spaghetti. Peanut butter was a government commodity that was distributed to the schools, so it made sense to serve it with the chili. Even to this day, there are friends and family that consider a peanut butter sandwich a must eat with their bowl of chili. It’s also great with peanut butter on crackers.
As the years have passed, I have put my own stamp on chili. I started using taco seasoning mix instead of chili powder. I discovered that it gives the chili an interesting twist on the flavor that everyone seems to enjoy. I use elbow macaroni instead of spaghetti noodles, because it’s easier to eat and a lot less mess. I serve it with sour cream, cheese, corn chips and a splash of hot sauce for a little southwestern spice.
Whatever you decide to eat with your chili, I hope you’ll enjoy this hearty, comforting recipe.
Becky’s Chili
Ingredients:
2 pounds ground beef, lean
1 cup onion, chopped
2 packages of taco seasoning mix (1oz)
2 cans Chili hot beans (15.5oz)
2 cans tomato juice (46oz)
2 tablespoons Granulated sugar
1 can petite diced tomatoes (15oz)
1 cup elbow macaroni dry, uncooked
Directions:
Dice the onion and place it into a large skillet on medium-high heat with the ground beef. When the beef is browned, place the ground beef and onions into a colander within the sink to allow the ground beef and onion to drain. Rinse the cooked ground beef and onion with just a little hot water to help remove the excess fat.
Place the cooked ground beef and onion into a stockpot that will hold approximately 8 quarts. Now add the tomato juice, tomatoes, beans, and taco seasoning mix (I prefer Old El Paso original taco mix), stirring well after each additional ingredient.
Now add the elbow pasta and stir to combine. Bring to a gentle simmer over medium heat. As the soup simmers, the macaroni will cook and help to thicken the chili. Stir often to make sure the pasta is not sticking to the bottom of the pan. Let this continue to simmer until the pasta is cooked and tender, but not over cooked. Sprinkle the granulated sugar over the top of the soup, and stir to combine. Add ground black pepper or hot sauce to taste, if preferred. Ground turkey may be substituted for the ground beef in this recipe.
Tips and Tricks:
I love to serve this chili with corn chips, shredded cheddar or pepper jack cheese, if you like more spice. Add some sour cream to stir into your bowl of warm soup for a touch of tangy creaminess.
Tools:
The Norpro Bench Scraper is great for scooping up ingredients which have been chopped such as vegetables, nuts, and cheese. There’s also a measuring guide on the edge of the blade allowing for easily cutting and dividing dough or pastry.
