There are no tomatoes, beans, or onions in this chili. The next day is much better. Because it can be too spicy for you, season to your preferences. If you’d like, you can also include pinto beans, sour cream, and lime juice.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ pounds lean ground beef
- 2 onions, chopped
- salt and pepper to taste
- 5 tablespoons all-purpose flour
- 2 (8 ounce) cans peeled and diced tomatoes with juice
- 1 (5.5 ounce) can tomato juice
- 2 cups hot water
- ½ teaspoon ground nutmeg
- ½ teaspoon granulated sugar
Instructions
- In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
- Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
- Stir in nutmeg and sugar; simmer until flavors are blended well.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 161 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
have looked for this recipe for many years as it was one of my favorites while in the Navy in the mid 60 s
Followed the recipe to a “t” and it came out soupy, and made home style spaghetti sauce. Derp!
Just like when I was in the Navy. Delicious!!!
Pretty close to the NAVYs but not quite. Both wife and I are NAVY. I liked it she did not. Was easy to make.
Brings back memory’s from my ole USS Forrestal days. One thing that will bring a young sailor out of his rack is piping hot US Navy minced beef and scrambled eggs and cheese for breakfast chow! The recipe was perfecto! I had it for a mid-day brunch! You bet I’ll make it again. Don’t confuse this with the Army version! Had that too I’m from an army family. Phil RM3
Some people (non military) confuse this with creamed chipped beef. Totally different and this was just how I remembered it after serving 20 years, 2 months, and 28 days (if I were counting) on 3 submarines and 2 aircraft carriers.
It’s a fine nostalgic recipe, but it’s not for civilian tastes.
I made this and shared it with my Grandmother who said, “This is the best soup I’ve ever had.” She is 87. While I was in the Air Force I never ate this, but after viewing it and hearing the reviews I decided to make it. I was not disappointed. Although I might add I used “Mexican Tomato Sauce” instead of the aforementioned regular tomato sauce. So it may have spiced things up a bit. I went without the nutmeg. Still so so good!
SOS is “chipped” beef on toast (white sauce), this is “minced” beef on toast a totally different thing.. My Navy Chief (23 years) got the recipe from a Navy cook that said the spice was Mace. Been using that for years but like it with the nutmeg better.
Excellent! The only change i made was to use one more cup of tomato juice and 1/3 cup water instead of 1 1/3 cup water, so it was not too watery. I served over buttered biscuits.
My Navy pilot husband just put this recipe in front of me…with a big smile. He’d been looking for one for years since he’d served on the USS Kearsarge aircraft carrier during Vietnam. He said all the food he had in the Navy was good. As far as the SOS goes…we both remember that as being chipped beef in a white sauce served over toast. I’ll be fixing this at our house often. I think I’ll add a fried egg on top of mine though. Thanks for posting this STILLATIT.
My Navy vet dad used to make this for my brothers and me for breakfast. Now my grandson will be introduced to the joys of minced beef on toast. Yum!!!
Man does this bring back good old Navy breakfast memories. First breakfast on board I did not eat it.lol. A Week later I was getting seconds. Thanks you.
if you don’t have nutmeg you can use mace as an acceptable substitute. We use to use both spices when we made it just used 1/2 the amt for each one. if you don’t have diced tomatoes use whole tomatoes and crush them before adding them to the mix if you do this cut back on the tomato juice since whole tomatoes will ad more juice and it will be waterery
Served aboard the U.S. Whale, SSN 638, in 1971 and had this for the first time. Thought it was great then and my grandson enjoyed it tonight. Thanks for the memories.
As a Marine aboard the USS Henrico on my way to Viet Nam, I had the pleasure of eating Navy Chow. This dish above all was my favorite. I haven’t had this for over 44 years and now I’ve found it again. Now if my house could start rocking back and forth, I’ll enjoy it more. Thank you for the memories.
When I was in the Navy, early 60s, I was a cook. Navy SOS always was a favorite. On the 2 different submarine tenders I was on we served it regularly. I don’t know about the rest of the Navy but we always had great food. The chiefs running the general mess made sure the food quality was good and that the crew liked what they ate.
Just like I remembered. Also good over scrambled eggs
This is not bad, but like Smokin’Chris, I never ate this in the U.S. Navy. They used dried been and it was mixed in a white sauce (SOS). Someone complained about the navy food, saying this was the only dish they could “choke down”. Actually the food was very good and I never really saw anyone complain either.
Very tasty recipe,but I don’t know whose navy it was served in.I started eating this dish for breakfast in Parris Island over 50 years ago,and I don’t ever remember tomatoes,nutmeg or sugar.
i’ve been looking for this recipe for over 40yrs. many thanks!! we had it over bisquites & [esp.] diced potatoes [very good] many thx. eugene