Amarillo Chili Mac Recipes

FAMILY FAVORITE CHILI MAC

Steps:

• Cook and drain the elbow noodles according to the package directions; set aside.
• Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
• Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.

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.

TURKEY CHILI MAC

Steps:

• Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook, stirring, until it starts to soften and turns translucent, about 5 minutes.
• While onion cooks, make the spice mixture by combining chili powder, chipotle pepper, cumin, black pepper, cocoa, cinnamon, and oregano in a small bowl.
• Add garlic and the spice mixture to the onion and cook, stirring, 1 to 2 minutes.
• Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce. Raise the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
• Add the leftover turkey meat along with additional chicken broth if needed, and cook, stirring occasionally, for another 15 minutes.
• Taste for salt and other seasonings and adjust as needed. Raise the heat to high and bring to a boil. Stir in pinto beans and elbow macaroni and cover tightly with a lid. Cook, covered, until the pasta is just barely tender, about 5 minutes.
• Turn off the heat, remove the lid, and stir very well. Cover back up and let sit with the heat off for 5 minutes. Uncover, stir in Cheddar cheese, and serve immediately.

GRAMMA'S OLD FASHIONED CHILI MAC

Steps:

• Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
• Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

RAGÚ® FAMILY FAVORITE CHILI MAC

Steps:

• Cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
• Stir in sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
• Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded cheddar cheese.

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.
• ~.

BAKED CHILI MAC

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.

CHICAGOLAND CHILI MAC

Steps:

• In a large pot, brown the beef in the oil, stirring to separate it; drain excess fat.
• To the meat, add in the tomatoes w/ juice, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, bay leaf, and 1 cup tomato sauce; partially cover and simmer 25 minutes, stirring occasionally, and adding additional tomato sauce to keep the chili nice and moist, but not too soupy.
• Add in the kidney beans and Tabasco to taste; cook 10 minutes more.
• Meanwhile, cook the macaroni in a large pot of boiling salted water until al dente; drain and toss with butter.
• Combine the macaroni with the chili; serve in bowl, topped with grated cheese and oyster crackers on the side.