Photo: Iain Bagwell; Styling: Thom Driver
Hands-on Time
40 Mins
Total Time
2 Hours 40 Mins
Serves 6 (serving size: about 1 1/4 cups chili, 2 tablespoons noodles, 2 tablespoons cheese, and 2 tablespoons onion)

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

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

A winner

October 23, 2016
This was loved by everyone!  Didn't have the proper pan to cook the noodles, so most of them were not cooked.  :(  No change to recipe.  

Can't wait to make this again

March 29, 2016
My mother used to make something like this when I was growing up, so definitely a comfort food for me. This chili is so tasty! Cooking the noodles (step 2) really helps to add some texture and a bit of a crunch to the dish.