Hillbilly Chili
Making chili always brings me back to the days of working in the cafeteria in Junior High School. I loved those days. But the best part of that day was the great big Cinnamon Rolls the cooks made to go with this delicious chili. They were so big and dripping with frosting. SOOOOOO GOOD!!!
There’s nothing quite like a bowl of warm, hearty Hillbilly Chili on a cold day. This recipe is pure comfort food.
WHAT IS THE DIFFERENCE BETWEEN CINCINNATI CHILI AND HILLBILLY CHILI…..
Traditional red chili often includes cumin, paprika, garlic powder, and onion powder, though it’s not limited to these spices.
Cincinnati chili, on the other hand, has a sweeter edge with spices like cinnamon, cloves, nutmeg, and allspice. Some recipes even use cocoa powder.
INGREDIENTS YOU WILL NEED….
- Chili powder
- Ground beef
- Onion
- Tomato juice
- Uncooked spaghetti
- Chili beans
- Sugar
- Kosher salt
- Black pepper
- Smoked paprika
- Garlic powder
- Toppings
Try serving this chili on a pile of crispy tortilla chips for a homemade chili mac. The crunch of the chips adds an exhilarated texture to the dish.
We like to serve this chili with cornbread and honey butter. But the best way to serve it is with a recipe of these Cinnamon Rolls.
Top Hillbilly Chili with cheese, sour cream and corn chips. You can also use elbow noodles or penne pasta.
This chili can be kept fresh for 2-3 days. When you’re ready to serve, simply reheat the chili in a microwave or saucepan.
This is an easy, tried-and-true recipe that your family will ask for again and again. It is a hearty, satisfying meal that everyone will love.
I hope you enjoy this recipe as much as we do!!
Scroll down for the recipe…..
Ingredients
- 1-2 Tbsps chili powder
- 2 lbs ground beef
- 1 diced yellow onion
- 4 oz spaghetti or angel hair pasta, broken into thirds
- 1 15 oz. undrained can chili beans
- 1 46 oz. can tomato juice
- 1 tbsp granulated sugar
- 1 tsp salt and pepper
- shredded cheddar, corn chips, and sour cream, for garnishing the chili as desired
Instructions
- Add the ground beef and diced onion to a Dutch oven and sauté until the ground beef is nicely browned, and cooked throughout. Then drain the fat.
- Add the spaghetti pieces to the cooked beef mixture. Add the chili beans with tomato juice, sugar, salt, and pepper to the Dutch oven, and mix it all together.
- Bring the chili to a boil, then reduce heat to a simmer, cooking the chili for 25-30 minutes.
- Serve the chili in deep bowls, garnished with shredded cheese, corn chips, and sour cream, as desired.
- Adapted from Chef Alli.