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The Best Chili I’ve Ever Had Recipe
Eleanor Craig
The Best Chili I’ve Ever Had Recipe is a really tasty recipe with lots of deep flavor that you can make as spicy or mild as you like.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
40
minutes
mins
Total Time
2
hours
hrs
50
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
12
people
Calories
426
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
pounds
ground beef (minced beef)
-
or turkey
2
tablespoons
ground cinnamon
2
tablespoons
chili powder (chilli powder in British English)
1
teaspoon
chili flakes (chilli flakes in British English)
1
tablespoon
Sriracha hot sauce
1
tablespoon
other hot sauce of your choice
-
as hot or not as you like
1
pinch
salt
-
to taste
1
pinch
ground black pepper
-
to taste
1
can
chili beans
-
large can
1
can
chili beans
-
large can
1
can
Brooks HOT chili mix
-
small can
2
cans
Stewed Tomatoes
-
small cans
3
cups
Creamettes Elbow Macaroni
-
uncooked
½
cup
shredded Monterey Jack
-
or Colby cheese
Instructions
Brown the meat in a skillet over medium heat.
Drain any grease.
Reduce heat to low and add spices and hot sauce till blended in the pan.
In a large crockpot, add cans of beans and chili mix. Drain liquid from beans before adding. Include liquid from the chili mix.
Add to crockpot: stewed tomatoes with juices, seasoned meat mix, and dry macaroni.
Set the crockpot on high and allow it to heat for 2 to 2.5 hours.
Serve with shredded or melted cheese to taste.
Nutrition
Calories:
426
kcal
Carbohydrates:
44
g
Protein:
24
g
Fat:
18
g
Saturated Fat:
7
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
7
g
Trans Fat:
1
g
Cholesterol:
58
mg
Sodium:
511
mg
Potassium:
664
mg
Fiber:
7
g
Sugar:
5
g
Vitamin A:
647
IU
Vitamin C:
8
mg
Calcium:
120
mg
Iron:
4
mg
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