Confession–I’m not so great at chili making.
I tend to avoid recipes for it because I’m so picky. So, I end up just throwing things together. It always turns out just fine, but it’s a “stressful” thing for me to make because I never write it down or use a recipe, so every time is like a surprise. I like surprises just fine sometimes, but not when it comes to my food. For my food, I prefer steady and dependable.
And when you just throw things together, that’s not always what you get. Every batch of chili I make tastes just a bit different than the one before, and some are better than others. The problem is that I can’t recreate even the good ones because I don’t really measure or write things down.
So, when I had some extra tomatoes earlier this year, and saw a bag of Mrs. Wages Chili Base sitting on the shelf at the local Amish store, I decided to take a chance.
I canned several jars of chili base, and we just recently had a chance to try it out. September is still pretty hot in Kentucky, but we have just had a small taste of fall and I am loving it!
This mix made it easy to create a good, consistent chili and the whole family loved it.
I am in KY. Where all sorts of different things just kind of converge. I’m right in the middle of the people who have spaghetti in their chili, and the people who don’t. I personally don’t like spaghetti in my chili, because I always grew up with macaroni noodles in it and that’s what I prefer. Yes, I know that noodles are noodles, but it’s different!
This chili does take some prep work. The good thing is, you can take a couple hours one day and can several jars of the base and they are ready and waiting to go, making a super quick and easy, hassle-free chili for when you decide to fix it.
Since I buy bulk packages of ground beef that I brown and freeze in 1 lb packages, I can save even more time (and dirty dishes) since all I have to do is grab a pack from the freezer.
Quick & Easy Delicious Chili
- 1 pint prepared Mrs. Wages Chili Base
- 1 pint of water (just use fresh water in the same pint jar and pour it in)
- 1 lb ground beef, browned
- 1 can diced tomatoes, undrained
- 2 cans chili beans
- 1 small onion, chopped
- 1.5 cups dry macaroni
- salt & pepper to taste
- Serve with crackers and shredded cheese if desired
- Brown 1 lb ground beef in skillet.
- Combine all ingredients except macaroni in crockpot. Cook on low 4-6 hours. Cook and add macaroni just before serving.
- For a heartier chili, add less water. If you’d like a thinner chili, add a bit more water.
Note: A crockpot is not necessary for this meal. On stove top, combine all ingredients. Bring to a boil, then turn down and simmer for approximately 20-30 minutes or until macaroni noodles are tender.