When I first moved to Texas, I remember being genuinely confused the first time someone served me chili. Ground beef, rice, and beans? That wasn’t the chili I grew up with.
Back home in Indiana, chili meant noodles—warm, hearty, and filling, especially on cold Midwestern nights. This Chili Soup with Noodles is pure comfort food for me, and it’s something I almost always make in a large batch so we can enjoy leftovers or freeze some for later.
This recipe is simple, forgiving, and perfect for feeding a crowd.
⭐ Why You’ll Love This Chili Soup
- Classic Midwestern chili with noodles
- Easy one-pot meal
- Perfect for meal prep and freezer meals
- Hearty, filling, and family-friendly
- Customizable spice level
📝 Ingredients
- 3 lbs ground beef
- 3 cans chili-ready tomatoes
- 3 cans Hormel chili with beans
- Water (fill each empty can with water and add to the pot)
- Noodles of choice (elbow macaroni, egg noodles, or spaghetti broken in half)
- Chili powder, to taste
- Onion powder, to taste
- Shredded cheese, for topping
👩🍳 Directions
My Easy One-Pot Method
- Add all ingredients (except noodles and cheese) to a large pot.
- Cover and cook over medium heat, stirring occasionally.
- Once the beef is fully cooked, add the noodles.
- Continue cooking until the noodles are tender.
- Serve hot with shredded cheese on top.
My Mom’s Method (Extra Flavor)
- Brown the ground beef with chopped onion in a skillet.
- Transfer beef to a large pot and add remaining ingredients (except noodles).
- Cover and simmer, stirring occasionally.
- Add noodles and cook until tender.
- Top with cheese and enjoy.
🧀 Serving Suggestions
- Top with extra shredded cheese
- Serve with cornbread or crackers
- Add a dash of hot sauce for extra heat
❄️ Storage & Freezing Tips
- Store leftovers in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw overnight and reheat on the stovetop
