Amarillo Chili Mac Recipes

AMARILLO CHILI

Steps:

• Fry bacon in a large, deep heavy pot over medium heat.
• When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.
• Add the onions and garlic to the bacon fat and cook until the onions are translucent.
• Add the pork and beef to the pot.
• Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
• Stir in the remaining ingredients except the beans and the bacon.
• Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
• Stir occasionally.
• Taste and adjust seasonings.
• Stir in the beans and the bacon, and simmer for 1/2 hour longer.
• ~.

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.

ONE-POT CHILI MAC AND CHEESE

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.