Best 6 Chili With Noodles Recipes

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Chili with noodles is a scrumptious and versatile dish that can be easily made at home. Whether you are looking for a quick and easy meal or a hearty and comforting stew, chili with noodles is a great choice. With the combination of savory chili and tender noodles, this dish is sure to please everyone at the table. In this article, we will provide you with a collection of the best chili with noodles recipes, ranging from classic to innovative, to help you find the perfect one for your taste and occasion. Get ready to tantalize your taste buds and embark on a culinary journey with our comprehensive guide to chili with noodles.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI WITH NOODLES



Chili with Noodles image

Serving chili with noodles is common in Midwestern states like Wisconsin, let me show you how to make this rich and hearty dish your whole family will love!

Provided by Fox Valley Foodie

Categories     Main

Time 2h20m

Number Of Ingredients 22

2 lbs Ground Beef
2 Medium Onions ((chopped))
1 Green Pepper ((chopped))
3 Garlic cloves ((minced))
28 ounces canned Diced Tomatoes ((with liquid))
30 ounces canned chili beans ((with liquid))
15 ounces canned Tomato Sauce
2 tablespoons Tomato Paste
1 tbsp Worcestershire
4 cups Tomato Juice
8 ounces macaroni noodles
Shredded cheddar cheese and sour cream for serving
1 1/2 tablespoons kosher salt
1 1/2 tablespoons Cumin
1 tablespoons Brown Sugar
2 teaspoons Oregano
2 teaspoons Ancho powder ((can sub chili powder))
1 1/2 teaspoons onion powder
1 1/2 teaspoons Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Garlic powder
1/2 tsp fresh ground black pepper

Steps:

  • Brown ground beef in Dutch oven or large pot over medium heat, then remove and set aside.
  • Add chopped onions and peppers to the pot and saute until tender. Add garlic and cook for an additional 2 minutes.
  • Return ground beef to the pot with sauteed vegetables and add chili seasonings and all remaining ingredients except macaroni noodles. Mix to combine.
  • Simmer uncovered for 2 hours. Add macaroni noodles in the final 15 minutes of cooking.
  • Serve with shredded cheddar cheese and sour cream for topping.

Nutrition Facts : Calories 579 kcal, Carbohydrate 55 g, Protein 33 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 2880 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving

CHILE-OIL NOODLES WITH CILANTRO



Chile-Oil Noodles With Cilantro image

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories     weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Steps:

  • Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
  • Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
  • Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

CHILI CASSEROLE WITH EGG NOODLES



Chili Casserole with Egg Noodles image

This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!

Provided by CookingQueen

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package wide egg noodles
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato sauce
15 fluid ounces water
1 cup red wine
1 tablespoon ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
  • Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
  • Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 49 g, Cholesterol 110.6 mg, Fat 20 g, Fiber 4.8 g, Protein 27.6 g, SaturatedFat 9 g, Sodium 1129.1 mg, Sugar 8.8 g

CHILI BEEF NOODLES RECIPE BY TASTY



Chili Beef Noodles Recipe by Tasty image

Here's what you need: beef, salt, pepper, chinese 5 spice, garlic, red chili, chili sauce, soy sauce, noodle, red chilli, spring onion

Provided by Ellie Holland

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

9 oz beef
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chinese 5 spice
3 cloves garlic
1 red chili
2 tablespoons chili sauce
2 tablespoons soy sauce
9 oz noodle, cooked
red chilli
spring onion

Steps:

  • Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
  • In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
  • Add the beef and noodles. Mix together for another couple of minutes.
  • Serve with some red chili and spring onions.
  • Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 47 grams, Fat 11 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams

CHILI WITH NOODLES



Chili With Noodles image

Chili with Noodles is both easy to prepare and versatile; this is my version. You can use any kind of pasta, adjust the amount of water to obtain preferred consistency, and add or change the types of hot peppers to personalize the heat index.

Provided by Chickermunker

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 medium onion (fresh, chopped)
2 garlic cloves (fresh, minced)
3 (15 ounce) cans tomato sauce
4 cups water
1 (15 ounce) can diced tomatoes (mild or hot)
1 tablespoon chili powder (preferred variety, mild, hot or xtreme)
1 tablespoon red pepper (ground or flakes)
salt & pepper (to taste)
2 (15 ounce) cans red kidney beans
8 ounces wide egg noodles (uncooked)

Steps:

  • Brown ground beef with onion and garlic, then drain off excess fat.
  • While browning, pour tomato sauce and water into large pot.
  • Stir in chili powder, red pepper, salt and pepper. Bring to a boil.
  • Add browned ground beef mixture. Cook over medium heat for about 10 minutes.
  • Add beans and noodles. Cook for additional 3-4 minutes, then turn off heat.
  • Let the hot chili stand on the stove (10 minutes or so until noodles are cooked).
  • Add more water if it's thicker than you prefer and/or when reheating leftover soup.

GRANNY'S CHILI (WITH NOODLES)



Granny's Chili (With Noodles) image

This is the chili recipe that I grew up with that was passed down from my Granny, to my mom, to me! I absolutely adore it, even if it's not a purist's idea of chili. Yes, there is canned Chili in the recipe, but it's still delicious and super easy. It makes plenty to freeze and reheat whenever you don't feel like making dinner!

Provided by Sara Bates

Categories     Beans

Time 50m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 11

1 lb ground chuck
1/2 large onion
2 (30 ounce) cans chili with beans (Varallo is my favorite)
4 cups water
12 ounces tomato juice
2/3 lb elbow macaroni
1/2 tablespoon chili powder
1/2 tablespoon dried basil
1/2 tablespoon oregano
1/2 tablespoon garlic powder
1 bay leaf

Steps:

  • In a large pot or dutch oven, cook ground chuck. Then, saute onion in the fat.
  • In a separate pot, boil macaroni according to instructions on box.
  • Once the onion and ground chuck are cooked, add the cans of Varallo chili, tomato juice, spices, and water. (Here's a tip, just fill both cans 2/3rds of the way up with water -- that should be plenty)
  • After the macaroni is cooked, dump in into the big pot with the chili and simmer and reduce for around 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 258.4, Fat 9.2, SaturatedFat 3.7, Cholesterol 38.9, Sodium 683, Carbohydrate 30.6, Fiber 6, Sugar 3, Protein 15.3

Tips:

  • Soak the noodles in hot water for 10 minutes before adding them to the chili. This will help them cook more evenly.
  • Use a variety of beans in your chili. This will give it a more complex flavor and texture.
  • Don't be afraid to experiment with different spices. Chili is a versatile dish that can be customized to your own taste.
  • Serve chili with a variety of toppings, such as shredded cheese, sour cream, and diced onions.
  • If you're making chili ahead of time, let it cool completely before refrigerating it. Chili will keep in the refrigerator for up to 3 days.

Conclusion:

Chili with noodles is a delicious and easy-to-make meal that's perfect for a cold winter day. With so many different variations to choose from, there's sure to be a chili recipe that everyone will enjoy. So next time you're looking for a hearty and satisfying meal, give chili with noodles a try.

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