The Midwest’s Chili Philosophy-- It’s everyday food meant to stretch, share, and satisfy. It’s Built for Real Life--You know exactly what you’re getting each time, and that predictability is part of the appeal It Pleases a Crowd Chili With Pasta (The Quiet Icon) Elbow Mac Makes It Comforting Spaghetti Adds a Fun Twist
I almost always steam some rice then put chili on top of it along with some fine shredded sharp cheddar cheese. Great dish. Friend of mine said he was working oil fields in Texas and they did that down there, that's how I got to doing it.
I’ve lived in the Midwest my entire life and not once have I seen macaroni in chili, and if I did I would tell the person they made a really runny goulash.
I grew up in north-central Wisconsin, and chili with macaroni noodles is all over the place. Most diner chili and lunch-lady chili contained noodles. It does tend to be thinner than a lot of chili.
Gotta remember, the "Midwest" covers a lot of territory. How do you define "midwest"? People in New York think the "midwest" starts in New Jersey. People in South Dakota think they are in the midwest. Just because you grew up in an area that considered itself "midwest" and you didn't have it there doesn't mean another part of the "midwest" doesn't do it. BTW, Steak 'n Shake in St. Louis has sold a ton of Chili Mac over the years.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
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@kflowers 😆 I know, right?
Chili, an economical, working man's comfort dish. Eh, red, green, spicy, mild, with cheese, sans cheese, with beans, sans beans and no chocolate in it unless it is a mole. 👍
Yesterday, I made a pot of red chili that came out very tasty. I put 2 cans of light red kidney beans in it. It is 😋. I can see not putting kidney beans in a green chili. That doesn't sound compatible.
I lived in north Texas for decades, nobody tried to execute me for my chili bean habit.
I've never meet a bowl of chili I didn't like. Add cheeze, onions, elbows, rice, crackers, not all at one time but switching them up. Or nothing at all added, just dip a grilled cheese sandwich in there. all great comfort food. As long as it has beans in it as well. The smell of a pot of chili going on in the kitchen rank's up there with the best of them....
Last edited by randy.56; December 18, 2025, 09:10 AM.
+One on add-ons to stretch a bowl and make a "new" dish. We normally start with a basic chili with beans, top with green onion, cheddar, and crackers or Fritos. As the days progress, stretch it with anything like you mention.
I've also enjoyed a leftover potato topped with chili in a bowl for breakfast and that's great.
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I think I mentioned on another thread, here in Central Ohio, we have a company called Marzetti's, that makes salad dressings. Years ago, on their Italian dressing, they had a recipe for "Johnny Marzetti's". Basically a "chili-like" recipe with elbow macaroni. The Italian dressing was one of the ingredients, along with tomato paste & sauce, ground beef, onions, some extra seasonings, etc... Usually drowned in Parmesan cheese.
My mother and grandmother would make it from time to time when we were growing up. Tasted different than our regular chili recipe. Closer to an Italian dish. Sometimes we'd have different cheeses, like cheddar or mozzarella with it. We even had a few restaurants around town that served it.
Years later, I had a friend who grew up in central PA, and he'd tried it at one of our favorite lunch spots. He said in PA, most people would've called it "Goulash", but it was spot on the same taste he remembered growing up.
Edit: Forgot to mention, our school cafeterias would also make it! I usually brought lunch, but when I saw that come up on the menu, I begged my parents for some change. Also, when they had "Mock Pizza". Basically, pizza sauce and cheese on a half of a hamburger bun, toasted in the oven. Yeah, it was a rural school system...
Last edited by dpearce; December 18, 2025, 09:49 AM.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Eh! Found the recipe thanks to AI. This looks pretty close to what I remember, except Italian dressing probably would've been substituted for the olive oil, and I don't remember my mom or grandma using mushrooms, but they may have:
Johnny Marzetti is a classic Midwestern casserole originating from Columbus, Ohio, created by Teresa Marzetti in the early 1900s at her restaurant to feed budget-conscious Ohio State students affordably. Named after her brother-in-law, the original features ground beef, tomato sauce, cheese, mushrooms, onions, and macaroni, baked until bubbly. Modern versions often add peppers, garlic, or Italian sausage while keeping the hearty pasta bake structure.
Original Recipe
This preserved version from the Ohio Historical Society serves 10-12.
Ingredients:
3 tablespoons olive oil
1 large onion, chopped
¾ pound mushrooms, cleaned and sliced
2 pounds lean ground beef
3½ cups tomato sauce
1½ pounds cheddar cheese, shredded
1 pound elbow macaroni, cooked and drained
Steps:
Sauté onion in oil until limp, about 3 minutes.
Add mushrooms and fry until juices release, about 5 minutes.
Add beef; cook, stirring to break up clumps, until no longer red.
Remove from heat; mix in tomato sauce and all but 1 cup cheese.
Transfer to greased 9x13-inch baking dish; add macaroni and toss gently.
Scatter remaining cheese on top; bake uncovered at 350°F for 35-40 minutes until browned and bubbling.
Richard Chrz this is true! Although I've seen some recipes that spice this up differently, closer to chili. And I think I may have had that variation a time or two growing up. I'm pretty sure my mother and grandmother added in "extra" seasonings from time to time. They both were pretty good cooks, and tended to spice recipes up a bit.
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Born and raised in the upper midwest, I have never seen anyone use pasta in chili. Or offer it.
I did have one guy in my office that showed up with elbow macaroni in his chili for a cook off. (he was from Sconi, go figure) He lost and the number one comment....."Who the H.... puts macaroni in chili?" LOL
Spinaker you'd have a hard time finding chili in Indiana without pasta. Comes from a tradition of farm families making the meal go farther. Mom used elbow macaroni; Grandma used spaghetti. Who puts macaroni in chili? Hoosiers. (I like it without as well, and I also disagree with my fellow Hoosiers and hate beans in my chili.)
Yeah, for sure makes sense, make it go as far as possible. I just have never seen it done here. Must be more of an eastern-midwest thing. mrteddyprincess
Ohh Baby! 3 ways, 4 ways n 5 ways! Spaghetti base with a big ladle of chili.
Your choice of beans, onions n smothered in shredded chedah cheese.
Oyster crackers and plenty of Louisiana Tabasco sauce on the side, washed down with fountain Cola and finished with a classic York Peppermint Pattie!
Add a chili dog or have a snack, depending on yer level of hungry.
Capt, we will escort you to at least five (5) separate and different Chili companies n you can tell us yer fav.
Might be a twist on the "Meatup". WHUT Ohh!!!
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
Love me some chili. I do put beans in mine normally but more meat than beans - pinto and black. Sometimes I do a straight beef Texas chili. Either way, I like it with some white rice, scallion and shredded cheese. I also like to use leftover chili for tamale pie.
Macaroni is odd, not my choice, but it's not that far off from beefaroni.
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