Southern Chili Recipe – Are you a chili orphan? Did someone leave to wander the world with no variant of the hearty classic? If so, well welcome home. You just found your place in the world using a southern chili recipe that is not too hot and never too difficult to throw together.
He ate it yearlong from the gallon–even as a teenager, a dish required an whole sleeve of crushed crackers mixed in along with a half-gallon of milk . I’d guess he eats it that way to this day. It was like a spiritual event for him to find that bowl mixed to only the ideal chili-to-cracker ratio.
And regardless of how you eat yours, there’s one fact we can be sure of: no one makes it the exact same way. Some people like spaghetti in theirs–just like my husband does. Other people would challenge your sanity if a noodle went in.
Some people today want it a little sweet with some brown sugar raging hot with each spice and pepper in the pantry. No matter how you take yours, I won’t knock it.
Southern Chili Recipe – Best Family Recipes
Because you may be one of those wandering lonely men and women who do not have a go-to version in your hip pocket, and this recipe is for you. This mid-century recipe is a perfect place to start. Just right if you never change a thing about it–or ready to choose whatever adjustments that you wish to throw into the bud.
So step in without anxiety and grab your chili from the beans. Uh–the can of beans–and also make a big batch so that it can be on hand all week. It is sure to fill you up and provide you plenty of gas nights sleeping alone on the couch.
Southern Chili Recipe
- 1 pound ground-beef-ground-chuck-works-too
- 1 medium-yellow-onion-diced
- 1 package-chili-seasoning-mix-of-your-choice
- 1 16 ounce can-chili-beans-any-spice-level
- 2 14.5 ounce cans-diced-chili-ready-tomatoes-with-the-juice
- 1/2 cup water
- 2/3 cup dry-pasta-like-spaghetti-broken-into-short-pieces
- In a large pot, brown the ground beef with the onion until no pink remains in the meat. Drain as much of the grease as you can with a spoon.
- To the pot, add the seasoning, tomatoes, beans and water and stir to combine. If it's still too thick, you can add 1/2 cup more water until you get to a thickness you like.
- Bring the mixture to a boil and simmer 5 minutes.
- Add the pasta, return to a simmer and stir occasionally until the pasta cooks through–8-11 minutes or so. Turn off the heat and serve warm or you can cool your chili to room temperature, refrigerate and reheat as needed.