chili mac recipe

Chili Mac Recipe

beef

olive oil

sweet onion (finely diced)

poblano pepper

garlic (minced)

(1.25 oz) chili seasoning packet ((i.e. McCormick's or similar))

salt

granulated garlic

onion powder

tsp smoked paprika

lemon pepper pepper

tsp Mexican oregano ((OR 1 tsp Italian oregano))

tsp cumin

oz tomato paste

28 oz can crushed tomatoes

10 oz can diced tomatoes and green chiles

15 oz can black beans

beef stock

oz elbow macaroni (cooked to al dente)

colby jack cheese

garnishes: jalapeno, sour cream, additional cheese, chopped cilantro

Drizzle olive oil in a 6 quart Dutch oven or similar heavy bottomed pot. Add ground beef cooking over medium high for 5-8 minutes until no pink remains.

To the pot add onions and poblano or bell pepper, mix well. Cook for 5-8 minutes or just until the softened Add the garlic, cook for 30 seconds.

Add chili seasoning, salt, garlic powder, onion powder, smoked paprika, lemon pepper, oregano and cumin stirring to combine. Next, add tomato paste, mix well to combine.

Add crushed tomatoes, Rotel tomatoes, black beans, kidney beans, and beef stock or water. Stir to combine. Bring to a simmer, lower the heat to low, and simmer with lid slightly offset for 30 minutes, occasionally stirring to prevent sticking.

Meanwhile, cook elbow macaroni in salted water per the package directions until al dente. Drain well.

After the chili has cooked for 25-30 minutes add cooked macaroni to pot with half of the shredded cheese. Mix well. Simmer for 2-3 minutes on low.

Remove from heat, sprinkle the top with the reserved 1 cup cheese and cover. Let stand for 5-10 minutes or just until the cheese has melted

Serve hot garnished with jalapeno slices, sour cream or any of your favorite chili toppings.

I love tis diner style chili mac recipe. So good, and not too spicy!

Not My Mama's Chili Mac or Chili Three, Four or Five Ways

ground turkey or chicken or beef

onion

garlic

T ancho chili powder chile powder

T rojo chili powder

oregano

allspice

½ t smoked paprika

t cocoa

14 oz can diced tomatoes

onion soup mix

ketchup

T yellow mustard

t Frank’s hot sauce

c water or beef bouillon

pintos,

½ c grated cheddar cheese

Canned Parmesan cheese

½ lb cooked spaghetti or elbows

c ketchup (I’m a Heinz girl)

Worcestershire

T brown sugar

Brown turkey over medium heat and crumble it as it cooks.

Add onion and garlic and cook for about 2 minutes. Push to side and add chili powders, oregano, allspice, and paprika. Cook for a minute or so until spices are toasted. You will smell them.

Add can of tomatoes, cocoa, onion soup mix, ketchup, mustard and Frank’s hot sauce. Let simmer a few minutes until liquid has disappeared by about half.

Stir in can of beans. Now stir in water and let simmer about 10 minutes. It should still look like a thick gravy but not be so thick as to not have liquid. If you let it sit a bit too long and it gets too thick just add a little more water. It can take it!

Mix ingredients together and shake or stir until sugar dissolves.

BBQ Sauce

Place a serving of pasta on a plate. Top with several spoonfuls of chili. Spread the chili with 1 T  of BBQ sauce or to taste.

Top with some spoonfuls of diced onion and then the grated cheddar. Feel free to use the Parmesan out of a can. And just for good measure I topped my chili off with a few pepperoncini slices, but you could use jalapenos. If you like saltines-go for it!  Crumble a package of oyster crackers on top or some Saltines straight from the cellophane!

Assembly

Two classic comfort foods, macaroni and cheese and chili, come together to create this family favorite Chili Mac! This extra easy and flavor packed recipe is kid approved, only uses 6 ingredients, and is ready in under 20 minutes!

Chili Mac

(24 oz family size Mac and cheese)

lb lean ground meat*

10 oz can diced Rotel (do not drain)

chili beans

chili chili

Boil pasta according to package instructions. Drain and set aside.

While the pasta is boiling, brown the ground meat in a medium to large skillet, for 5 minutes. Add onion to ground meat continue cooking until meat is no longer pink and thoroughly cooked.

Make sure to separate meat while it’s cooking so that it is in small pieces. I use a potato masher to easily break apart meat. Drain any excess grease from pan, if needed.

Add the cooked pasta, rotel, chili beans and chili seasoning and stir well to combine.

Cook for 3 more minutes and then add the cheese from Mac &amp; cheese box and stir well.

Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614051291/e9k1h1d9c3i35cx12ogi.mp4

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