Rachael Ray Chili Mac Recipes

THREE-ALARM ITALIAN STYLE CHILI MAC

Three-Alarm Italian Style Chili Mac image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds ground sirloin
2 tablespoons chili powder, 2 palmfuls
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
Handful basil leaves, torn
2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella)

Steps:

Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

RACHAEL RAY CHILI MAC

Rachael Ray Chili Mac image

Provided by My Food and Family

Categories Home

Time 25m

Number Of Ingredients 14

Ingredients

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons olive oil
1 sweet onion
2 jalapeno peppers, seeded and chopped
4 cloves of garlic
3 Tbsp dark chili powder
2 Tbsp cumin
2 Tbsp cayenne pepper sauce
Salt
1 cup beer or beef broth
1 can (28 oz.) diced tomatoes in juice
1 can (14 oz.) crushed tomatoes
Chopped scallions, for garnish

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY

Buffalo Chicken Chili Mac for Olympians - Rachael Ray image

I haven't made this yet, but I saw it on the Rachael Ray show yesterday and it sounds delicious! She concocted this recipe for the US Olympics team.

Provided by Sommer_K

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs boneless skinless chicken breast halves
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, finely chopped
1 tablespoon smoked paprika
1 bay leaf
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can crushed tomatoes
1 lb whole wheat elbow macaroni
1/2 cup monterey jack pepper cheese
2 scallions, root ends removed and thinly sliced

Steps:

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.

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