Ingredients
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1–2 tablespoons mild chili powder
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2 pounds ground beef (use ground round or ground sirloin)
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1 medium yellow onion, diced
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4 ounces spaghetti or angel hair pasta, broken into thirds
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1 (15-ounce) can chili beans, undrained
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1 (46-ounce) can tomato juice
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1 tablespoon granulated sugar
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1 teaspoon kosher salt
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1 teaspoon black pepper
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Shredded cheddar, corn chips, and sour cream for garnish
Instructions
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Dice the onion and break the pasta into thirds. Set aside.
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In a large pot over medium heat, brown the ground beef, stirring until no pink remains (about 7–10 minutes).
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Add the diced onion and cook for 3–4 minutes until softened.
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Stir in the chili powder, salt, and pepper to evenly season the mixture.
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Add the chili beans (with liquid) and pour in the tomato juice. Stir well.
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Mix in the granulated sugar to balance the acidity.
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Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. Stir occasionally.
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Add the broken pasta and continue simmering for 10 more minutes, or until the pasta is tender.
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Taste and adjust the seasoning if needed.
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Serve hot, garnished with shredded cheddar, corn chips, or sour cream. Pair with warm cinnamon rolls for the full experience.
Notes
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You can prepare the chili a day in advance; the flavors improve overnight.
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To make it vegetarian, substitute the beef with a plant-based ground alternative.
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Adjust chili powder to control spice level.
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For a thicker consistency, simmer longer or add a tablespoon of tomato paste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes