Jeannes Chili Mac Recipes

EASY CHILI MAC RECIPE

Steps:

• Cook pasta according to package instructions.
• While pasta is cooking, heat oil in large stock pot** over medium heat. Add onions; cook, stirring occasionally for 3-4 minutes, until slightly softened.
• Add ground beef, canned chiles, salt, pepper, chili powder and garlic powder. Stir together and continue to cook to brown beef, breaking up any clumps of meat, about 5-7 minutes.
• Once all meat has browned, stir in beef broth, crushed tomatoes and beans (along with bean sauce). Reduce heat to a simmer; allow to simmer for at least 15 minutes.
• Drain pasta. Stir cooked pasta and shredded cheese into chili until combined well and cheese has melted. Salt and pepper to taste.*** (If a thinner consistency is desired add a bit more broth at a time until desired consistency is reached.)
• Serve topped with optional garnish: sour cream, shredded cheese, sliced green onion, diced red onion, corn chips.

JEANNE'S CHILI MAC

Steps:

• 1. Prepare pasta in boiling salted water until pasta is aldente (just under-done); drain (reserving @ 2 cups of liquid) and return it to the same large pot. Remove from heat until meat is cooked.
• 2. While pasta is cooking, break ground beef into pieces in a large skillet. Add onions, garlic, peppers, salt and pepper. Brown over med-low heat.
• 3. Drain off any excess grease and add the meat to the cooked pasta. Place the pot back onto a low burner. Add the tomatoes, tomato sauce, beans (do not drain), and all other spices. Gently stir thoroughly until combined.
• 4. Cover and simmer until thoroughly hot (@ 10 minutes). Adjust salt, pepper and other spices to suit your taste. If the mixture is too thick, add some of the starchy water from the macaroni to keep this from being too dry.
• 5. Serve in bowls topped with green onion and cheese. Great with crackers, tortilla chips, cornbread or cheesy garlic bread.

ONE POT CHILI MAC AND CHEESE

Steps:

• Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
• Add beef and cook, breaking it up as you go.
• Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
• Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
• Turn the stove OFF but leave the pot on the stove. Stir through half the cheese - it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
• Sprinkle with coriander, if desired, and serve immediately.

EASY CHILI MAC

Steps:

• Brown ground beef. When it is about half done press garlic into pan and add onion.
• cook till ground beef is done onions should be clear drain grease.
• While cooking ground beef cook macaroni acording to box. Drain macaroni.
• Add diced tomatos and tomato sauce Stir.
• Add chilli powder and cumin Stir.
• Add macaroni Stir.
• Add salt. Season to taste. Stir.
• Serve and top with chedder cheese makes.

QUICK CHILI MAC

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a large skillet, cook and crumble beef with pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in chili, corn and macaroni; heat through. Sprinkle with cheese.

CHILI MAC

Steps:

• In a large pot, boil pasta until al dente.
• Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
• Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

BUTTERNUT SQUASH CHILI

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

HOOSIER CHILI

Steps:

• In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through.