Best Mrs Lundins Chili With Noodles Recipes

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.

SPICY GINGER CHILI NOODLES

Steps:

• Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
• Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
• Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
• Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
• Garnish with sliced scallions and sriracha to taste.

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!

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.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.