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Arlene's Tasty Chili

This chili has a special twist; it's served over cooked pasta!
Print Recipe
Course Soup
Cuisine Mexican

Ingredients
  

  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 clove minced garlic
  • 2 pounds ground beef chuck
  • 1 tsp salt
  • 1/3 cup brown sugar
  • 2 tsp chili powder, or more to taste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 cans stewed tomatoes (16 oz each)
  • 1 large can tomato juice (32 oz)
  • 1 large can tomato puree or tomato sauce (28 oz)
  • 1 can crushed tomatoes (28 oz)
  • 1 small can chopped tomatoes with green chilies (4 oz)
  • 2 cans light red kidney beans, do not drain (16 oz each)
  • 1 pound pasta of your choice (penne or macaroni are great), cooked and drained
  • sour cream, to garnish
  • shredded cheddar cheese, to garnish

Instructions
 

  • In a large deep pot, melt butter and oil and add meat. Over medium high heat, brown meat and break up into small pieces. Add onion, green pepper and garlic, stirring until tender.
  • Add salt, chili powder, basil, oregano, sugar, thyme and black pepper and mix to combine well. Stir in all tomato ingredients, bring to boil, add green chilies and reduce heat to simmer and cook for 30 minutes, stirring occasionally. Add kidney beans and cook just 10 minutes longer.
  • To serve, place about W cup pasta in individual serving bowls. Top with chili, sour cream and sprinkling of cheddar cheese, if desired. Makes 12 to 15 servings. Enjoy!