Body Warming Chili
Have you ever been to a Chili Cook Off? No? Me neither. Everyone makes chili in a different way so those events kind of scare me. I’ve been told by reliable sources that it’s usually men trying to go for the hottest soup you can physically bare. I prefer to eat in public and not have to worry about my nose running or my eyes watering so that is my reasoning for not attending.
My mom used to make this chili recipe when I was growing up only she put these yucky kidney beans in there. No offense to the kidney beans out there or the lovers of them. I just don’t like them and neither did all of my siblings. As any picky kid would do, I would pick them out one by one and set them off to the side. So when I was all grown up and making it on my own, I didn’t have to put the beans in there. Thus – my recipe for chili soup is beanless.
Things I love about chili –
- You only have to dirty one pot.
- It can be ready in about 30 minutes.
- It’s a hearty soup that fills you up.
- You can make it as hot or as mild as you like by adjusting the amount and type of chili peppers or powder.
- It warms your entire body so it’s great for the colder months of the year.
How do you like your chili? Nose running hot or more mild mannered?
Yield: 8 - 10 servings
Prep Time: 10 minutes
Cook Time: 15 - 20 minutes
Total Time: 30 minutes
1 lb ground beef
1 – 46 fluid ounce can of tomato juice
46 ounces of water
2 tsp seasoning salt
2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
2 – 5 tsp chili powder – for a more mild soup us less, for a hotter taste use more.
OPTIONAL - ½ - 1 Caribbean Red Hot Pepper chopped up finely – use this ONLY if you want a really hot chili. WARNING – it will make your nose run!
2 cups elbow macaroni
Optional – shredded cheese, sour cream, saltine crackers
1. Brown the hamburger in a large stock pot. Season with 1 tsp of seasoning salt and 1 tsp of pepper. Drain the fat.
2. Add tomato juice and water to pot.
3. Add remaining seasoning salt, pepper, garlic salt, onion powder, chili powder or red hot pepper.
4. Bring to a boil.
5. Add macaroni.
6. Keep at a rolling boil for about 12 – 15 minutes or just until the macaroni is done.
Serve in a bowl and top with shredded cheese and/or sour cream. Saltine crackers are good crushed up in it too!
Stop lookin'. Get cookin'.