Midwestern Winter Chili

There are probably a billion recipes for chili in existence, and how to properly make it can be a hot topic. I’ve been playing with creating my own recipe for the past couple of years, and I think I finally got it right. The best part is, the whole things takes about 45 minutes from prep to table. Give it try while the weather is cold!


1 lb ground beef

1 onion, finely diced

1 tablespoon vegetable oil

1 tablespoon tomato paste (get the tomato paste that comes in the tube instead of the can– makes storage so much easier)

2 large cans crushed tomatoes

2 cans dark red kidney beans

2 1/2 cups of chicken broth

1/4-1/2 teaspoon red pepper flakes

1 1/2 tablespoons freshly ground cumin (use a mortar & pestle to crush/grind the seeds)

1/4-1/2 teaspoon freshly ground black pepper

1 tablespoon oregano

1/2 bag thin egg noodles


1.) Sautee the onions in the oil until just translucent. Add the beef and cook until no longer pink.

2.) Add the tomato paste and cook 2 minutes.

3.) Add the tomatoes, kidney beans, chicken broth and spices and cook for 20 minutes.

4.) While the chili is simmering, cook the egg noodles in water, drain and set aside.

5.) Stir the noodles into the chili and serve hot. If you like, serve it with your favorite garnishes– grated or cubed cheese/soy cheese, diced green onions, sour cream, or crackers.