Mom's Chili
This is a very mild chili my mom used to make to feed her family of five for a couple of days. I know she edited it a lot because I never liked spicy foods and when we were short on money she would add noodles to make it last a few more days.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- salt & pepper to taste
- 1 lb ground beef
- 1 green bell pepper chopped
- 1 red or yellow bell pepper chopped
- 1 small yellow onion diced
- 2 cloves of garlic minced
- 1 small can chili beans drained, if using red kidney beans. the liquid in the chili beans adds a lot of flavor
- 1 1/2 cups fresh or canned tomatoes diced or drained
- 2 large cans tomato sauce
- 2 tbsp parsley more if using fresh
- 4 tbsp chili powder to start with but you might need more depending on your taste
- 1/2 to 1 lb elbow macaroni or spaghetti cooked, optional
- Carbohydrate 39.7190885232521 g
- Cholesterol 30.84428116 mg
- Fat 8.22659847373277 g
- Fiber 4.92962823273379 g
- Protein 15.9672039937115 g
- Saturated Fat 2.91032256278249 g
- Serving Size 1 1 Serving (255g)
- Sodium 189.500472155537 mg
- Sugar 34.7894602905183 g
- Trans Fat 1.38228753832782 g
- Calories 293 calories
1.Brown the ground beef and drain add onion, bell peppers, fresh tomatoes and fresh garlic. Season with salt pepper, parsley and chili powder. Cook until veggies are softened. 2. Add tomato sauce, (when I use canned tomatoes I always add them at this point because they are already pretty soft) and beans 3. Cook over medium heat until warmed through and taste. Add more seasonings if needed. 4. Lower the heat and cook until ready to eat, longer is better. 5 To add macaroni add cooked noodles about five minutes before ready to eat and taste again for seasoning.
