By Chef Alli
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
TOPPINGS, AS DESIRED
Shredded cheddar or Monterey Jack cheese (or your favorite shredded cheese)
Corn chips, such as Fritos
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.