CHILI NOODLES RECIPE RECIPES

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GRANNY'S CHILI (WITH NOODLES) RECIPE - FOOD.COM



Granny's Chili (With Noodles) Recipe - Food.com image

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!

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 15 cups, 15 serving(s)

Number Of Ingredients 11

1 lb ground chuck
1/2 large onion
2 (30 ounce) cans chili with beans (Varallo is my favorite)
4 cups water
12 ounces tomato juice
2/3 lb elbow macaroni
1/2 tablespoon chili powder
1/2 tablespoon dried basil
1/2 tablespoon oregano
1/2 tablespoon garlic powder
1 bay leaf

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, FatContent 9.2, SaturatedFatContent 3.7, CholesterolContent 38.9, SodiumContent 683, CarbohydrateContent 30.6, FiberContent 6, SugarContent 3, ProteinContent 15.3

CHILE-OIL NOODLES WITH CILANTRO RECIPE - NYT COOKING



Chile-Oil Noodles With Cilantro Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

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.

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