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Spanish Chili


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Spanish Chili 0 Picture


  • 2 lbs ground chuck
  • 2 big cans of tomatoes
  • 1 big can of pinto beans
  • 2 tablespoons cumin seeds ground to medium in spice grinder or use a blender
  • garlic powder
  • salt and pepper
  • 1 tablespoon chili powder
  • 1-1/2 cups elbow macaroni noodles



Step 1

Brown meat with salt and pepper, cumin and sprinkle garlic powder like salt on the first side. Flip meat when bottom gets brown and salt and pepper that side and continue cooking until all browned and crumbled. Drain off all fat and put meat into crock pot or soup pot. Add tomatoes, beans and one or two cans of water. Stir in the chili powder and cook on low for 6 hours in crock pot or simmer in soup pot. Last 10 or 15 minutes before it is done turn up the heat to boiling and add the noodles (stir a few times so noodles don't stick to the bottom of the pot).


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