Chili with Noodles
This hearty and comforting chili with noodles combines rich tomato flavor, savory ground beef, beans, and tender pasta for a Midwestern-style twist on classic chili. It’s an easy and filling one-pot meal perfect for cold nights.
Servings: 6 servings
Calories: 410kcal
Cost: 1
Equipment
- large pot
- wooden spoon
- knife and cutting board For chopping onion and garlic
- measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chili beans
- 2 cups water
- 2 cups elbow macaroni (uncooked)
Instructions
- In a large pot over medium heat, add ground beef and chopped onion. Cook until beef is browned and onion is softened, about 5-7 minutes.
- Add minced garlic, chili powder, cumin, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Pour in tomato sauce, diced tomatoes, kidney beans, chili beans, and water. Stir to combine.
- Bring mixture to a boil, then stir in elbow macaroni. Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until noodles are tender.
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese or sour cream.
Notes
Feel free to adjust the chili powder to your spice preference. Leftovers taste even better the next day. You can use elbow macaroni or substitute with rotini or small shells.