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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!

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9 Responses to “Body Warming Chili”

  1. #
    Sue W. — November 17, 2011 at 8:04 am

    Personally, not a chili lover. But my husband and kids – they are of the “hot as you can possibly stand it” variety. Think it is more of a challenge than preference for them. Just sayin’.

  2. #
    Diane K. — November 17, 2011 at 10:58 am

    We like chili – beans and all. I had a daycare for a number of years and my little ones didn’t care for kidney beans either – but they are so healthy for you. I fooled them by using the beans with the softer skins and chopping them up with my food chopper. Sounds like a good recipe, Kendra! I’ve never put macaroni in my chili – nice touch.

  3. #
    Audrey (Mom) — November 17, 2011 at 11:38 am

    Macaroni is a Wisconsin “thing”, not an Iowa or a Minnesota “thing”. I never added macaroni until I married Kendra’s step-dad, a Wisconsin native. Kidney beans have always been a part of chili – in all three states, except for the families who do not like the beans, right, Kendra? I will let you in on a secret, Kendra’s family does not like peas either.

  4. #
    Andrea — November 17, 2011 at 5:43 pm

    We don’t like beans either Kendra! This recipe is just right for us!:)

    • Kendra replied: — November 18th, 2011 @ 8:54 am

      I hope your family will like it!

  5. #
    Vicki T. — November 18, 2011 at 2:13 pm

    I always add broken spaghetti to mine, and my hubby thought it was strange. My mom always used the elbow macaroni for “ghoulash” instead. Also, you should try V-8 juice instead of tomato juice…a way to sneak those veggies in without the kids and hubby knowing. 😉

    • Kendra replied: — November 18th, 2011 @ 2:29 pm

      Good idea on the V-8 juice! We all could use more veggies.

  6. #
    Donna — November 19, 2011 at 7:35 am

    This sounds great — can’t wait to try it! Recipe is printing out “as we speak”!

  7. #
    Melanie S. — December 8, 2011 at 4:25 pm

    Kendra, as a native Texan I just want to affirm your thoughts that kidney beans do not belong in chili! Actually, no beans belong in a true chili. Of course, that could apply to macaroni, too! But, that’s a nice twist! Looking forward to trying this recipe!