homemade chili mac
This delicious chili was originally posted by Laura Flowers on her blog: The Cooking Photographer. Laura's chili mac reminded me more of a goulash. I found this dish to be quite hearty, satisfying, and oh so good!
yield
6 serving(s)
method
Stove Top
Ingredients For homemade chili mac
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1 tablesp.olive oil, or vegetable oil
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1-1/4 lbs.ground beef
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saltto season the ground beef
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pepperto season the ground beef
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garlicpowder, to season the ground beef
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onionpowder, to season the ground beef
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1 mediumsize onion, diced
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3 garliccloves, minced
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1 tablesp.chili powder
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1 tablesp.ground cumin
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1 tablesp.brown sugar
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1 tsp.coriander
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1 tsp.onion powder
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1/2 tsp.salt
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1 (15 oz.)can tomato sauce
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1 can(14.5 oz.) diced tomatoes with basil, oregano, and garlic
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1 (4 oz.)can chopped green chilies
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2 cupswater
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8 ounceselbow macaroni
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1-1/2tablespoons dried parsley, or cilantro
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1 cupshredded mozzarella, or pepper jack cheese
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1/2 cupshredded sharp cheddar cheese
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Garnish:a large dollop sour cream
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Garnish:a sprinkle of dried parsley
How To Make homemade chili mac
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1Heat oil in a large deep-dish size skillet over medium heat. (I omitted the cooking oil, and sprayed the inside of a chicken fryer with a no-stick cooking spray.) Added the ground beef and onion, and season it with a bit of salt, pepper, garlic powder and onion powder. Brown the meat.
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2Once the meat is done cooking, and no longer pink; strain off any excess grease in a colander, then place the meat mixture back in the skillet or fryer.
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3To the skillet, add the minced garlic, chili powder, cumin, brown sugar, coriander, onion powder, and 1/2 teaspoon salt, and cook over medium heat for about 1 minute; stirring continuously.
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4Stir in the tomato sauce, diced tomatoes, green chilies, water, and macaroni. Bring to a boil, stirring continuously, then lower the heat to a medium simmer. Cover, and simmer for about 20 minutes; stirring frequently, so the uncooked macaroni doesn't stick to the skillet or fryer, and until the juices are absorbed and the macaroni is tender.
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5Now uncover the beef/macaroni mixture, and add the parsley (or cilantro), and stir in the shredded mozzarella (or pepper jack cheese), and the shredded sharp cheddar. Once the cheese has dissolved into the beef-macaroni mixture, serve immediately, and top each serving with a large dollop of sour cream, and each with a sprinkle of the dried parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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