Chili – Stove Top

Nothing is better than a big bowl of chili on a cold fall or winter night!


It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 400 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Can Tomato Juice
2 Cans Diced Tomatoes
2 Packets French’s Original Chili Seasoning
1 Medium Onion diced
2 lbs Ground Beef
Macaroni Noodles (optional)


How To:
Brown ground beef with diced onion in skillet.
While beef is browning take your large pot and pour in both cans of diced tomatoes and 1 packet of French’s chili seasoning.
Stir to combine well.
Once beef is thoroughly cooked drain well.
Return beef to skillet and add about 1/4-1/2 can of tomato juice and second French’s chili seasoning packet.
Mix thoroughly and cook on low for about 2-3 minutes
Now add beef mixture to pot of diced tomato mixture.
Stir well.
Pour in remaining tomato juice.
Add water to empty tomato juice can and fill pot almost to brim.
All to simmer on stove for 4-5 hours on low.
Chili will thicken over time.
If you are using Macaroni Noodles, 30 minutes prior to eating turn chili to med-high and allow to boil.
Add 1 cup of Macaroni Noodles.
Stir often to avoid burning to bottom of pan.
Cook until noodles are tender.
Remove from heat.

Serve and Enoy!

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