My Cheeseburger Chili will touch your childhood like no other. We almost ALL grew up eating this, but it all has different names! Some call it goulash, some call it cowboy soup, some just call it macaroni soup. Whatever the name was in your house, we all know what we’re talking about.

My classic recipe is nice and simple, and you probably already have all the ingredients. You should always keep this recipe on hand, and maybe your kids will be talking about this memory too when they’re all grown up!

Have some nostalgia, and make a pot of Cheeseburger Chili today!

 

Ingredients:

1 tablespoon olive oil

⅔ cup onions, diced

3 cloves garlic, minced

1 lb ground beef (Use a good quality)

3 cups beef broth

14.5 oz can diced tomatoes (I use basil, oregano, garlic flavor)

29 oz. tomato sauce

2 tablespoons of brown sugar (enough to balance out the tartness of tomatoes)

1½ teaspoon basil

1½ teaspoon oregano

1 teaspoon thyme

2 bay leaves

2 cups dry elbow macaroni, prepared al dente and drained.

Cheddar cheese, shredded (topping)

 

Instructions:

In a large pot, heat olive oil over medium heat.

Add onion and saute until tender.

Add garlic and cook until fragrant.

Stir in ground beef. (season beef with salt and pepper if desired)

When beef is cooked, drain off the excess fat.

Pour in the beef broth, diced tomatoes, and tomato sauce.

Stir in the brown sugar, basil, oregano, thyme, and bay leaf.

Taste and adjust seasonings. (It should taste good enough to eat as is)

Let sauce simmer for 20 minutes (I usually prepare the pasta at this time.)

Add cooked macaroni to the soup.

Ladled soup into bowls.

Serve topped with shredded cheddar cheese

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Quick Tip: A little sour cream on top of this soup would taste pretty good too!

Recipe and image courtesy of: Divas Can Cook