Servings: 10

Classic Chili & Pasta

Warm up with this hearty classic!

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 2 Tbsp olive oil
  • 2 cups yellow onion, chopped
  • 8 garlic cloves, minced
  • 2 lbs ground beef
  • 1 lb Italian sausage
  • 1 6 oz. can tomato paste
  • 1/3 cup chili powder
  • 2 Tbsp ground cumin
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 15 oz. cans pinto beans, drained and rinsed
  • 1 15 oz. can red kidney beans, drained and rinsed
  • 1 28 oz. can diced tomatoes
  • 2 cups chicken broth
  • 1 12 oz. bottle beer
  • 1 16 oz. Country Pasta Wide Egg Noodles

Instructions

  1. Heat oil in a large stock pot over medium to high heat. Add onions and garlic, and cook, stirring often, until tender - about 5 minutes.
  2. Next add ground burger and Italian sausage stirring often until crumbled and brown. Drain any fat from meat mixture and return to pot.
  3. Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano and cook, stirring for 2 minutes.
  4. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil - about 5 minutes. Then reduce heat to medium to low and simmer for 30 minutes, continuing to stir often.
  5. While chili is simmering, heat water in a separate pot to boiling, add Country Pasta Wide Egg Noodles. Cook for 18-22 minutes. Once noodles are cooked, drain and top with chili. Garnish with the toppings of your choice.

Notes

Recipe adapted from myrecipes.com, Classic Beef Chili.

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http://countrypasta.com/classic-chili-pasta/