Nothing is better to warm your soul than a good old fashioned hot toddy like Grandmother used to make, but Southern Chili with Spaghetti is pretty dang close! It’s a Louisville thang to be exact! I used to think that it was my grandparents trying to stretch the meal to feed my mom’s family…there were 12 children! I found that this is partially true.
The original recipe comes from Bloemer’s. They are a Louisville, Kentucky based company since 1919. They made a chili base and everyone it seems used this base in Louisville and made this chili. Yep! the recipe used spaghetti. Cincinnati chili uses spaghetti too but they add cloves, cinnamon and chocolate to their chili. Seriously, not a fan!
Check out the original Bloemer’s Chili recipe here.
When the weather turns chilly, pun intended!!, Southern Chili with Spaghetti is so incredibly hearty with so much immense flavor it just warms your soul. It is a stand alone chili, but I love my condiments. Sprinkling cheese, onions and some sour cream on top make is heavenly! Loaded with beef, beans and plenty of veggies to round out the food pyramid.
Super easy and one pot! Great for summer chili dogs, Frito nachos or anything you want to just make better. I have even used it as a base for breakfast tacos, and yes it was pretty damn good!
Ingredients & Preparation
The Usual Suspects:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium onions, chopped
- 1 poblano pepper, chopped
- 1 jalapeño pepper, chopped
- 1 red bell pepper, chopped
- 2 lbs ground chuck 80/20
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 15.5 oz. can kidney beans, drained
- 1 28 oz. can San Marzano tomatoes, blended- see note below***
- Optional – 2 oz. spaghetti noodles boiled and drained
The Plan:
In a heavy Dutch oven, on medium high heat, add oil and butter
Melt butter, then add onions and peppers
Stir; then with the lid on, cook until tender, about 10 minutes. Stirring occasionally. Turn down the heat to medium low if the veggies start to burn. You can also add a little more oil if needed
Reduce heat to low and then add ground chuck, breaking apart in the pan, but leaving a little chunky
Add garlic and stir to mix
Add all spices, stirring to mix
Cover and let meat mixture simmer on low heat for about 1 hour, stirring occasionally
Add tomato paste, stir into meat mixture and let cook for one minute
Add chicken stock, beans and tomato juice
Bring to a boil and let simmer for 10 minutes
Add the spaghetti noodles and stir to distribute throughout the chili
Garnishes
- Sour Cream
- Grated Cheddar Cheese
- Chopped Green Onions
- Sliced Jalapeños
- Fresh Cilantro
***Using an immersion blender, blend tomatoes in the can
Southern Chili with Spaghetti ( It's a Kentucky Thang!)
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Loading...Ingredients
- The Usual Suspects
- • 1 tablespoon olive oil
- • 1 tablespoon butter
- • 2 medium onions, chopped
- • 1 poblano pepper, chopped
- • 1 jalapeño pepper, chopped
- • 1 red bell pepper, chopped
- • 2 lbs ground chuck 80/20
- • 1 tablespoon minced garlic
- • 2 tablespoons chili powder
- • 1 tablespoon cumin
- • 2 teaspoons paprika
- • 1 teaspoon celery salt
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • ¼ teaspoon cayenne
- • 2 tablespoons tomato paste
- • 2 cups chicken broth
- • 1 15.5 oz. can kidney beans, drained
- • 1 28 oz. can San Marzano tomatoes, blended-see note below
- • Optional – 2 oz. spaghetti noodles boiled and drained
Instructions
The Plan
In a heavy Dutch oven, on medium high heat, add oil and butter
Melt butter, then add onions and peppers
Stir; then with the lid on, cook until tender, about 10 minutes. Stirring occasionally. Turn down the heat to medium low if the veggies start to burn. You can also add a little more oil if needed
Reduce heat to low and then add ground chuck, breaking apart in the pan, but leaving a little chunky
Add garlic and stir to mix
Add all spices, stirring to mix
Cover and let meat mixture simmer on low heat for about 1 hour, stirring occasionally
Add tomato paste, stir into meat mixture and let cook for one minute
Add chicken stock, beans and tomato juice
Bring to a boil and let simmer for 10 minutes
Add the spaghetti noodles and stir to distribute throughout the chili
Garnishes
• Sour Cream
• Grated Cheddar Cheese
• Chopped Green Onions
• Sliced Jalapeños
• Fresh Cilantro
Using an immersion blender, blend tomatoes in the can
