I have a confession.
I’m a chili snob.
I blame my mom for my snooty chili attitude. She makes the best chili in my opinion. Way to go, Mom.
I realize that I may be missing out on some decent chili recipes, but it’s just so hard for me to break out of my chili mold. This recipe is based on how my mom prepares hers, which always includes spicy tomato juice and elbow macaroni, and is never thick like some chili.
Elbow macaroni in my chili makes me so happy. Spaghetti in my chili? NO THANK YOU.
I prefer a little heat, so I’ve tweaked Mom’s recipe and added jalapeno and sriracha sauce. If you haven’t tried chipotle peppers in adobo sauce, they lend a smoky flavor to dishes along with a bit of heat, which is why I only used one in this recipe.
I don’t know how I would survive fall/winter without canned tomatoes. My pantry is always stocked with at least one can of diced tomatoes so that I’m always prepared when making soup or chili. Rich in lycopene and vitamin C, tomatoes and tomato products are known for their antioxidant properties and heart-health benefits. You can reap the health benefits year round by making use of canned tomato products when fresh tomatoes aren’t in season.
To help cut the fat and make this an even more heart-friendly recipe, use lean ground beef or ground turkey in your chili. Skip adding additional salt because there will be enough in the tomato juice and canned beans to provide adequate flavor. Top with sliced green onions for extra flavor and color!