We add a little ground chuck to the beef mixture for extra richness.

Katie Barreira
Recipe by Cooking Light October 2015

Gallery

Iain Bagwell; Styling: Thom Driver

Recipe Summary

hands-on:
40 mins
total:
2 hrs 40 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups chili, 2 tablespoons noodles, 2 tablespoons cheese, and 2 tablespoons onion)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water to a boil in a large Dutch oven. Reduce heat to a simmer. Add beef, stirring to crumble. Stir in sweet onion, 1 teaspoon vinegar, Worcestershire sauce, and next 9 ingredients (through tomato sauce). Return to a simmer. Partially cover, and cook 2 hours, stirring occasionally. Stir in kidney beans; cook 5 minutes. Remove from heat; stir in remaining 1 teaspoon vinegar.

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  • Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium-high heat. Cook until water evaporates and pasta is lightly browned, stirring occasionally (about 12 minutes). Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

352 calories; fat 15.2g; saturated fat 6.2g; mono fat 5.8g; poly fat 0.8g; protein 27g; carbohydrates 27g; fiber 7g; cholesterol 66mg; iron 4mg; sodium 581mg; calcium 133mg.