Now I’m sure some of you are thinking, “What is Wisconsin chili?’. I’ll try and explain!
If you saw my Instagram story when I was making this chili, you know that this chili has noodles in it. Yes noodles! It is just the norm here in Wisconsin to put noodles in your chili. Maybe not everyone, but the vast majority of people I know put noodles in their chili.
It was brought to my attention in several different ways that this is mainly as Wisconsin and/or Midwest practice. LOL.
Nevertheless, I thought I would share my chili recipe with you! The wonderful thing about cooking, especially soups and stews, is if you don’t like an ingredient you can leave it out! Or if you like a spicier chili, you can add jalapeños to this recipe.
- 2 pounds ground turkey (you could use beef or a combo)
- 1 15 oz can mixed chili beans
- 1 15 oz can red chili beansin medium sauce (I use Busch’s)
- 1 14.5 oz can diced tomatoes & green chilies
- 1 14.5 oz can diced tomatoes with celery, onions & peppers
- 1 48 oz can Sacramento tomato juice (V-8 or whatever kind you like)
- 1 cup dry ready-cut spaghetti noodles, cooked
- 1 Tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon adobo seasoning (or use cumin if you don’t have adobo)
- Pink Himalayan Sea Salt, to taste (whatever salt you use is fine!)
- 1/2 teaspoon crushed red pepper flakes (add more if you like it spicy)
- 2 cloves fresh garlic, finely chopped
As I mentioned earlier, there are SO Many ways you can make this recipe. Use whatever kinds of beans and diced tomatoes you and your family like! There are so many varieties now – have fun experimenting.
- Cook the ground turkey in the bottom of your soup pot/dutch oven/stock pot. I cook mine over medium heat. About halfway through cooking add in the fresh garlic and stir to combine. * Note – It takes a little time to cook the turkey thoroughly because we’re using two pounds!
- Add in all the spices. I stir between each new spice to make sure everything get combined well. It should start to smell great in your kitchen right now! 🙂
- Once there is no pink remaining in the meat, add in the cans of beans and diced tomatoes. All 4 cans. I do not drain mine as there is a ton of flavor and spices in the juice. Stir well to combine everything.
- Add in the entire can of tomato juice and turn the heat down to low/simmer.
- Now while chilies simmering, boil the 1 cup of dry noodles. Noodles double in volume when cooked so if you like more noodles, you could use 1 1/2 or 2 cups dry. You do not need to cook them to al dente because they will be going in the chili. I usually boil mine about 6 minutes or so.
- Once the noodles are done, add them to the chili. Stir to combine.
- Let everything simmer together for about an hour. Add your favorite toppings and enjoy!