I have shared a recipe for chili before, but it was more Chili Mac than Chili Soup. This recipe is more of a soup. It’s the way I like chili best. It’s my mom’s recipe. You know how moms and grandmas often don’t have recipes? Like they just know them by heart and throw things in without measuring and it turns out great every time? That’s how my mom makes her delicious chili. So it took me several trial runs before I got this recipe right.
Here’s what you’ll need:
- Tomato juice
- Diced tomatoes (chili ready with onions)
- Tomato paste
- Black beans
- Kidney beans
- Chili seasoning mix
- Garlic powder
- Onion powder
- Ground beef
Start by browning your hamburger. Drain any grease out of it.
Then, it’s really simple — put all your ingredients into one pot. Everything except the spaghetti. Turn it on low-medium heat. Let it simmer uncovered for 20 minutes, stirring occasionally.
Add in a hand-full of spaghetti, breaking it into smaller pieces. I break the spaghetti into thirds. Add that in and let it continue to cook on medium until the noodles are soft.
Serve with Tabasco sauce, shredded cheddar cheese, crackers, chopped green onions, and sour cream — whatever your family likes.
- 1 large can tomato juice (46 oz)
- 1 lb ground beef
- 1 can (chili ready with onions) diced tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 1 can kidney beans (15 oz)
- 1 can black beans (15 oz)
- 1 McCormick chili seasoning mix
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 hand full spaghetti
- Brown ground beef
- Drain beef
- Combine tomato juice, tomatoes, paste, beef, beans, and seasonings into one pot
- Cook on low for 20 min
- Break spaghetti into thirds and add in pot
- Cook for another 10-20 min on medium
- Serve with crackers, cheese, or other toppings
If you are looking for Chili Mac, check this post out. Or maybe you’d rather have White Chicken Chili — then click here!
For more recipes, check out my Pinterest board!