Dee S Chili Mac Recipes

SKILLET CHILI MAC

Steps:

• Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender.
• Add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat.
• Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
• Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer.
• Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency.
• Sprinkle remaining cheese on top, cover and cook over low until cheese melts.
• Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.

CHILI MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

CHEESY CHILI MAC

Steps:

• In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned. Stir in tomato sauce, tomatoes, water, Worcestershire sauce, chili powder and Italian seasoning. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese.;

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.

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.

ONE-POT CHEESY CHILI-MAC

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

TLD'S CHILI MAC

Steps:

• Brown the ground meat with the onions and garlic in a large frying pan. Drain the meat and return it to the frying pan.
• Add the chili sauce, tomato sauce, canned tomatoes and brown sugar to the meat mixture.
• Add the rest of the spices to the meat mixture.
• Meanwhile, cook the macaroni. I cooked the macaroni only about 5 1/2 minutes. This was because you add the macaroni to the meat mixture and heat thoroughly. The pasta continues to cook in the meat mixture and if you cook the macaroni for the time alloted on the box, it would be extremely mushy. (That's a fancy cookin' term -- ).
• Put the chili mac in bowls and top with shredded cheddar cheese.
• Yum-a-rooni!

DEE'S CHILI MAC

Steps:

• Chop onion fine.
• Brown ground beef with onion and garlic and ginger seasoning.
• Add tomato sauce and 3 cups water.
• Cook down for 30 minutes.
• Add 2 cups elbow macaroni.
• Add 4 cups water; cook until done (you may need to add a little more water if your macaroni needs it).
• Add cheese.
• Garnish with spoon of sour cream.