By Chef Alli

Hillbilly Chili


2 lbs. lean ground beef

1-2 Tbs. chili powder

2 Tbs. dehydrated onions

1-2 tsp. minced chipotles in adobo

1 can petite diced tomatoes, with juice

1 can diced tomatoes and green chilies, with juice

8 oz. can tomato sauce

1 can kidney beans, drained and rinsed

1 can chili beans, drained and rinsed

3 cups beef broth

3 oz. angel hair or spaghetti pasta, broken into thirds


Shredded cheddar or Monterey Jack cheese (or your favorite shredded cheese)

Corn chips, such as Fritos


Sour cream


In a large soup pot or Dutch oven over medium-high heat, brown the ground beef with the chili powder, onions and minced chipotles.

Crumble and brown the ground beef until fully cooked throughout and no pink remains; drain any fats that accumulate.

Add the tomatoes, tomato sauce, beans and broth to the ground beef; bring to a low simmer. When the chili is simmering, add the pasta and stir to combine.

Simmer the chili over low heat for 45 to 60 minutes or transfer the chili to a slow cooker and cook on low heat for five to six hours.

To serve, top with your desired toppings.


  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to