CHILI BEEF NOODLES RECIPE BY TASTY
Here's what you need: beef, salt, pepper, chinese 5 spice, garlic, red chili, chili sauce, soy sauce, noodle, red chilli, spring onion
Provided by Ellie Holland
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
- In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
- Add the beef and noodles. Mix together for another couple of minutes.
- Serve with some red chili and spring onions.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 47 grams, Fat 11 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
CHILI BEEF NOODLE SKILLET
A friend gave me this recipe. My husband likes this entree's hearty blend of beef, onion and tomatoes. I like it because I can get it to the table so quickly. -Deborah Elliott, Ridge Spring, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through., Drain noodles; stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts :
HEARTY CHILI MAC
Luckily, this recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftovers-if there is any left. Not that I'm a retired farm wife, I enjoy traveling and volunteering. -Fannie Wehmas, Saxon, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally., Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 217 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 809mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein.
CHILI WITH NOODLES
Chili with Noodles is both easy to prepare and versatile; this is my version. You can use any kind of pasta, adjust the amount of water to obtain preferred consistency, and add or change the types of hot peppers to personalize the heat index.
Provided by Chickermunker
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef with onion and garlic, then drain off excess fat.
- While browning, pour tomato sauce and water into large pot.
- Stir in chili powder, red pepper, salt and pepper. Bring to a boil.
- Add browned ground beef mixture. Cook over medium heat for about 10 minutes.
- Add beans and noodles. Cook for additional 3-4 minutes, then turn off heat.
- Let the hot chili stand on the stove (10 minutes or so until noodles are cooked).
- Add more water if it's thicker than you prefer and/or when reheating leftover soup.
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
WISCONSIN BLUE RIBBON CHILI
This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if desired.
Provided by Muffin Boots
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
- Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 27.5 g, Cholesterol 74.4 mg, Fat 14.7 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 5.6 g, Sodium 1339 mg, Sugar 13 g
GRANNY'S CHILI (WITH NOODLES)
This is the chili recipe that I grew up with that was passed down from my Granny, to my mom, to me! I absolutely adore it, even if it's not a purist's idea of chili. Yes, there is canned Chili in the recipe, but it's still delicious and super easy. It makes plenty to freeze and reheat whenever you don't feel like making dinner!
Provided by Sara Bates
Categories Beans
Time 50m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or dutch oven, cook ground chuck. Then, saute onion in the fat.
- In a separate pot, boil macaroni according to instructions on box.
- Once the onion and ground chuck are cooked, add the cans of Varallo chili, tomato juice, spices, and water. (Here's a tip, just fill both cans 2/3rds of the way up with water -- that should be plenty)
- After the macaroni is cooked, dump in into the big pot with the chili and simmer and reduce for around 30 minutes.
- Enjoy!
Nutrition Facts : Calories 258.4, Fat 9.2, SaturatedFat 3.7, Cholesterol 38.9, Sodium 683, Carbohydrate 30.6, Fiber 6, Sugar 3, Protein 15.3
CHILI CASSEROLE WITH EGG NOODLES
This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!
Provided by CookingQueen
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
- Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
- Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 49 g, Cholesterol 110.6 mg, Fat 20 g, Fiber 4.8 g, Protein 27.6 g, SaturatedFat 9 g, Sodium 1129.1 mg, Sugar 8.8 g
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