Chili Oodles Chili Noodles No Beans Food

BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS

Steps:

• Fry ground meat; as it finishes, add the onion and sauté together.
• While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
• When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
• Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
• Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
• NOTE: This is actually even BETTER as leftovers!

SPICY CHILI GARLIC NOODLES

Steps:

• Bring a large pot of water to a boil and cook noodles according to package instructions.
• Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
• Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
• Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
• When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
• Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

CHILI OODLES (CHILI NOODLES - NO BEANS)

Steps:

• In a large sauce pot, cook the ground meat & onion, until the meat is done, then drain.
• Stir in remaining ingredients (except noodles).
• Heat to boiling, then reduce heat & simmer 20 minuets, stirring occasionally.
• Serve over cooked egg noodles.
• For those who like it cheesy ;) add in some Velveeta to your bowl, or even the whole pot.

WISCONSIN BLUE RIBBON CHILI

Steps:

• Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
• Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.

CHILI WITH NOODLES

Steps:

• Brown ground beef with onion and garlic, then drain off excess fat.
• While browning, pour tomato sauce and water into large pot.
• Stir in chili powder, red pepper, salt and pepper. Bring to a boil.
• Add browned ground beef mixture. Cook over medium heat for about 10 minutes.
• Add beans and noodles. Cook for additional 3-4 minutes, then turn off heat.
• Let the hot chili stand on the stove (10 minutes or so until noodles are cooked).
• Add more water if it's thicker than you prefer and/or when reheating leftover soup.

GRANNY'S CHILI (WITH NOODLES)

Steps:

• In a large pot or dutch oven, cook ground chuck. Then, saute onion in the fat.
• In a separate pot, boil macaroni according to instructions on box.
• Once the onion and ground chuck are cooked, add the cans of Varallo chili, tomato juice, spices, and water. (Here's a tip, just fill both cans 2/3rds of the way up with water -- that should be plenty)
• After the macaroni is cooked, dump in into the big pot with the chili and simmer and reduce for around 30 minutes.
• Enjoy!