Mrs. Lundin’s Chili With Noodles: A Heartwarming Classic

The aroma alone transports me back to my grandmother’s kitchen, a place filled with warmth and the comforting promise of a home-cooked meal. I can almost see her standing at the stove, a gentle smile on her face as she stirred a pot of this very chili. It wasn’t fancy or complicated, but it was made with love, and that’s what made it so special. It was a dish that always brought the family together, a simple pleasure that remains etched in my heart.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Dietary Type: Adaptable (see variations)

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• Two (15 ounce) cans tomato sauce OR Two (15 ounce) cans tomato soup
• One (15 ounce) can diced tomatoes
• 1 tablespoon mild chili powder
• Two (15 ounce) cans red kidney beans, undrained
• 8 ounces wide egg noodles, uncooked
• Salt and pepper, to taste

Equipment Needed

• Large skillet or Dutch oven
• Large pot

Instructions

1. Begin by browning the ground beef in a large skillet or Dutch oven over medium-high heat. As the beef cooks, add the chopped onion to the skillet. Continue cooking until the beef is browned and the onion is softened and translucent. Be sure to drain off any excess fat from the skillet after browning. This step is crucial for preventing a greasy final product.

2. While the ground beef and onions are cooking, prepare the base of the chili. In a large pot, combine the tomato sauce (or tomato soup, depending on your preference) and 1 ½ cans of water for each can of soup used. This dilution is important to prevent the chili from becoming too thick as it simmers and the noodles cook.

3. Stir in the chili powder into the tomato sauce mixture. Bring the pot to a boil over medium-high heat, stirring occasionally to prevent sticking.

4. Once the ground beef and onion mixture is ready, add it to the pot with the tomato sauce. Reduce the heat to medium and let the chili cook for about 10 minutes, allowing the flavors to meld together. A gentle simmer is ideal at this stage.

5. Now, add the red kidney beans and the uncooked wide egg noodles to the pot. Stir to ensure that the noodles are submerged in the liquid. The noodles don’t need to cook for very long. After 3-4 minutes, turn off the heat.

6. Let the hot chili stand on the stove for about 10 minutes or so. As the noodles cook and absorb the liquid, the chili will thicken. If you find that it’s becoming too thick for your liking, add water to reach your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.

Expert Tips & Tricks

• For a richer flavor, consider using beef broth instead of water to dilute the tomato sauce.
• If you prefer a thicker chili, you can mash a portion of the kidney beans before adding them to the pot. This will release starch and help thicken the sauce.
• Don’t overcook the noodles! They will continue to cook as the chili sits, and you don’t want them to become mushy.
• To enhance the depth of flavor, toast the chili powder in a dry skillet over medium heat for a minute or two before adding it to the pot. Be careful not to burn it.
• For a spicier chili, add a pinch of cayenne pepper or a dash of your favorite hot sauce.

Serving & Storage Suggestions

Serve Mrs. Lundin’s Chili with Noodles hot, straight from the pot. It’s delicious on its own, but you can also top it with shredded cheddar cheese, a dollop of sour cream, or a sprinkle of fresh cilantro.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the chili in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water if it has thickened too much.

For longer storage, you can freeze the chili in freezer-safe containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Please note that the following values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	90mg	30%
Sodium	900mg	38%
Total Carbohydrate	60g	20%
Dietary Fiber	12g	48%
Sugars	8g	–
Protein	30g	60%

Variations & Substitutions

• Vegetarian/Vegan: Substitute the ground beef with a plant-based ground meat alternative or an extra can of beans. Ensure your tomato soup (if using) is vegetarian/vegan.
• Gluten-Free: Use gluten-free noodles such as rice noodles or corn pasta.
• Spicier: Add diced jalapeños, serrano peppers, or a pinch of red pepper flakes. You can also increase the amount of chili powder.
• Different Beans: Experiment with different types of beans, such as black beans, pinto beans, or great northern beans.
• Chili-Mac: Use elbow macaroni instead of egg noodles for a chili-mac style dish.
• Extra Vegetables: Add other vegetables like diced bell peppers, corn, or zucchini for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use tomato soup instead of tomato sauce?
A: Yes, you can substitute tomato sauce with tomato soup. However, keep in mind that tomato soup tends to be sweeter, so you might want to adjust the seasoning accordingly.

Q: How can I make this chili spicier?
A: You can add diced jalapeños, serrano peppers, a pinch of red pepper flakes, or increase the amount of chili powder to make the chili spicier.

Q: Can I use a different type of noodle?
A: Absolutely! Feel free to experiment with different types of noodles, such as macaroni, rotini, or even bowtie pasta. Just be mindful of the cooking time, as different noodles may require different cooking durations.

Q: Can I freeze this chili?
A: Yes, this chili freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.

Q: How do I prevent the noodles from getting mushy?
A: To prevent the noodles from becoming mushy, don’t overcook them. Add them towards the end of the cooking process and turn off the heat after 3-4 minutes. The noodles will continue to cook as the chili sits.

Final Thoughts

Mrs. Lundin’s Chili with Noodles is more than just a recipe; it’s a taste of home, a reminder of simpler times, and a testament to the power of comfort food. I encourage you to try this recipe and experience the warmth and nostalgia it evokes. Feel free to adapt it to your own preferences and make it your own. Don’t be afraid to experiment with different ingredients and spices to create a chili that perfectly suits your taste. And most importantly, share it with the people you love. Serve with a side of warm cornbread and a dollop of sour cream for the perfect cozy meal. Enjoy!