Flavorful Chili Recipe with Noodles

Here is my go-to chili with noodles recipe – a warming bowl of hearty beef chili mixed with tender pasta, seasoned with a blend of everyday spices, and topped with melty cheese.

This chili and noodles combo has become my family’s favorite cold-weather dinner. I often make a big batch on Sundays so we have plenty of leftovers for busy weeknights. Nothing hits the spot quite like a bowl of cheesy, saucy comfort food, right?

What Kind of Ground Beef Should I Use?

For chili, you’ll want to think about the fat content of your ground beef since it affects both flavor and texture. An 80/20 blend (meaning 80% lean meat, 20% fat) is ideal for chili – it has enough fat to keep the meat juicy and flavorful, but not so much that your chili becomes greasy. If you prefer leaner meat, 85/15 will work too, though you might notice slightly less richness in the final dish. When cooking, make sure to break up the meat well as it browns and drain off excess fat if you’re using a fattier blend. Fresh ground beef from your butcher is great, but standard packaged ground beef from the grocery store works perfectly fine too.

Options for Substitutions

This chili recipe is pretty forgiving and allows for several ingredient swaps if needed:

• Ground beef: You can easily swap the ground beef with ground turkey, chicken, or even plant-based alternatives like Beyond Meat. For a meatier texture, try using half ground beef and half Italian sausage.
• Macaroni: Any short pasta works great here – try rotini, shells, or even broken spaghetti. For a low-carb option, you can use cauliflower florets or skip the pasta altogether.
• Chili beans: Feel free to use any beans you have on hand – kidney beans, black beans, or pinto beans all work well. Just drain and rinse if using regular canned beans instead of chili beans.
• Tomato juice: No tomato juice? Use V8 juice, or substitute with beef broth plus an extra 8 oz of tomato sauce.
• Ancho chili powder: Regular chili powder works perfectly fine. If you want that smoky taste, add a teaspoon of smoked paprika to your regular chili powder.
• Toppings: While cheddar and sour cream are classic, try mixing it up with Mexican cheese blend, Greek yogurt, diced avocado, or crushed tortilla chips.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chili with noodles is getting the pasta texture just right – overcooking the macaroni will result in mushy noodles that break apart, so cook them separately until they’re just al dente before adding to your chili. Another common mistake is adding too much liquid too early; start with less tomato juice than you think you need, as you can always add more later to achieve your desired consistency. The secret to building deep flavor is properly browning your ground beef – don’t stir it constantly, instead let it develop a nice crust on the bottom of the pot before breaking it up. For the best results, let your chili simmer for at least an hour to allow the flavors to meld together, and remember to taste and adjust the seasonings near the end of cooking since spices can mellow out over time.

What to Serve With Chili Mac?

This hearty chili mac is practically a meal on its own, but a few simple sides can make it even better! A piece of warm cornbread or some buttery garlic bread is perfect for soaking up all that tasty sauce. For something fresh, try a simple green salad with ranch dressing or some crispy coleslaw to add a nice crunch and balance out the rich flavors. If you’re feeding a crowd, put out bowls of extra toppings like diced onions, jalapeños, more shredded cheese, and corn chips so everyone can customize their bowl just the way they like it.

Storage Instructions

Keep Fresh: This chili with noodles stays good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just keep in mind the noodles might absorb more liquid as it sits.

Freeze: If you want to freeze this chili, it’s best to do so without the noodles. Pour the cooled chili into freezer-safe containers or bags and it’ll keep for up to 3 months. When you’re ready to eat, just cook fresh noodles and add them to your reheated chili.

Reheat: To warm up your chili, simply heat it on the stovetop over medium heat, stirring occasionally until it’s hot throughout. If it seems a bit thick, you can add a splash of water or broth to thin it out. For smaller portions, the microwave works great too – just heat in 1-minute intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	120-135 minutes
Total Time	130-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-170 g
• Fat: 130-150 g
• Carbohydrates: 210-230 g

Ingredients

• 2 pounds ground beef
• 2 medium yellow onions (chopped)
• 1 large green bell pepper (chopped)
• 3 cloves garlic (minced)
• 28 oz canned diced tomatoes (with juice)
• 30 oz canned chili beans (with liquid)
• 15 oz canned tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 4 cups tomato juice
• 8 oz macaroni
• Shredded cheddar and sour cream for topping
• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 2 teaspoons ancho chili powder (or substitute with regular chili powder)
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

Step 1: Brown the Ground Beef

In a Dutch oven or large pot, brown the ground beef over medium heat.

As it cooks, crumble the beef into small pieces.

Once fully browned, remove the beef from the pot and set it aside for later use.

Step 2: Saute the Vegetables

Add chopped onions and peppers to the same pot.

If needed, pour in some olive oil if there’s not enough grease remaining.

Saute the vegetables until they are tender.

Add garlic to the mix and cook for an additional 2 minutes, stirring frequently to prevent burning.

Step 3: Combine Ingredients

Return the browned ground beef to the pot with the sauteed vegetables.

Add the chili seasonings and all remaining ingredients, except for the macaroni noodles.

Stir everything together to ensure even seasoning distribution.

Step 4: Simmer the Chili

Allow the chili to simmer uncovered on low for about 2 hours.

This will help develop the flavors.

Stir occasionally to prevent sticking.

Step 5: Cook the Macaroni Noodles

In the last 15 minutes of simmering, add the macaroni noodles to the pot.

Cook until the noodles are tender and fully incorporated into the chili.

Step 6: Serve and Enjoy

Once the macaroni noodles are cooked, serve the chili hot.

Top with shredded cheddar cheese and a dollop of sour cream for added richness and flavor.

Enjoy your hearty meal!