When cooler weather sets in, there’s nothing more cozy and comforting than a bowl of chili…..especially when it’s served with a cinnamon roll alongside! If you’re from the Midwest, you already know about this trend, and if you’re not, DO try it. I totally think you’ll be hooked if you give it just one shot. The combination of this chili with my Speedy Cinnamon Rolls or Speedy Maple Cinnamon Rolls will not disappoint, I promise! #Easy #SpeedyMeal #WeekNightMeal #Chili #Soup #Spaghetti #GroundBeef
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Original recipe from my friend, Linda Stutesman, Kansas City, Ks
Hillbilly Chili with Cinnamon Rolls
I don’t know about you, but I could easily eat soup or chili nearly any day of the week, no matter the season. That said, I’m always super excited when cooler weather rolls in. Then I can up the ante, having several different soups or chilis in my fridge (at one time!) because then my entire family is interested in eating them, as well. (I make Tex Mex Corn Chowder quite often, as well as this Low-Carb Chicken Bacon Ranch Soup…)
As you know, it’s easy to make chili in a Dutch Oven on the stove (I use my Lodge Cast Iron Dutch Oven all the time!) but it’s even better when you can whip it up (in just 3 minutes, mind you!) in your trusty 6-Quart Instant Pot….that thing is such a great dinner-time work horse, I swear.
Easy Recipe Tips and Random Thoughts on Chili!
1. A Quick Snack
Having a pot of chili or soup in the fridge is a good way to eat something healthy for a snack. You can have it hot and ready in mere minutes, like right after school when the kiddos get off the bus or after work when you arrive home and dinner is still a couple hours away.
2. Storage in the fridge is key!
I’ve found that storing soup/chili in the fridge in a PITCHER takes up way less space (than say your favorite Dutch oven or soup pot) and it’s also super handy for individual servings. Just pour the soup into the bowl you want to use in the microwave for reheating your chili – so easy!
3. MUST you add the spaghetti to this chili recipe??
Well, no. But for whatever reason, my family thinks THIS chili (WITH the spaghetti included) is the absolute best and it’s the one they request I make most often. Also, this chili is actually more like soup in it’s consistency, so if you prefer a thicker chili, it may not be the one for you!
4. Get Wild
If you’ve got ground venison in your freezer to use up, this may be a good recipe for it. I’d use one part venison to two parts ground beef since ground venison can sometimes have a pretty game-y taste to it. Also, soaking your ground venison in Dr. Pepper before you use it (drain well and pat dry before cooking with it) can help to mellow out some of that game-y-ness! 🙂
Printable Hillbilly Chili Recipe Here
When cooler weather sets in, there's nothing more cozy and comforting than a bowl of chili.....especially when it's served with a cinnamon roll alongside! If you're from the Midwest, you already know about this trend, and if you're not, DO try it. I totally think you'll be hooked if you give it just one shot. The combination of this chili with my Speedy Cinnamon Rolls or Speedy Maple Cinnamon Rolls will not disappoint, I promise! #Easy #SpeedyMeal #WeekNightMeal #Chili #Soup #Spaghetti #GroundBeef
- 1-2 Tbs. chili powder
- 2 lbs. ground round or ground sirloin
- 1 yellow onion, diced
- 1- inch cylinder of spaghetti or angel hair pasta, broken into 1" pieces
- 46 oz. can tomato juice
- 1 Tbs. granulated sugar
- 1 tsp. each kosher salt and pepper
- shredded cheddar, for garnishing chili
Instant Pot Directions
In an Instant Pot (or any electric pressure cooker) set to the sauté setting, heat chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called "blooming" and the heat really brings out the essence of the spice you are using.)
Add the beef and onion to pot, continuing to cook until the beef is nicely browned and cooked throughout, and no pink remains; drain fats, as desired, then stir in spaghetti to coat it in the beef juices.
Add the tomato juice, sugar, salt, and pepper to the pot, then give the chili a quick stir. Lock the IP lid into place, then use the manual button, choosing the High Pressure setting for 3 minutes, bringing the IP to full pressure. When the timer sounds, perform a quick release to remove all pressure from the pot.
Carefully unlock the IP lid and give the chili a quick stir. Serve chili garnished with shredded cheese, if desired, alongside warm cinnamon rolls.
Stove Top Directions
In a Dutch oven over medium high heat, heat chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called "blooming" and really makes any spice much more potent!)
Add beef and onion to pot and sauté until beef is nicely browned; drain fats as desired, then stir in spaghetti to coat it in the beef juices.
Add tomato juice, sugar, salt, and pepper to the pot, giving it a stir. Bring chili to a boil, then reduce heat to a simmer and cook chili for 30-35 minutes. Serve chili garnished with shredded cheese, if desired, alongside warm cinnamon rolls.
Oh! And here’s a recipe that’s going viral out there: Low-Carb Tex Mexican Soup. I hope you’ll like it.
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Let’s Get You Cookin’,