Easy Chili Cheeseburger Mac Recipes Recipe For Zucchini

EASY CHILI CHEESEBURGER MAC

Steps:

• Boil macaroni.
• Brown ground beef, onion and garlic in pan.
• Drain water from macaroni and grease from ground beef.
• Add milk and margarine to macaroni and stir until margarine is melted.
• Mix cheese packet from box into macaroni.
• Combine beef mixture, chili powder and tomatoes with macaroni.
• Serve when heated through.

CHILI CHEESEBURGERS

Steps:

• Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
• In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
• Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
• Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
• When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
• Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
• When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
• Sprinkle the fries with sea salt and dive in!

CHEESEBURGER CHILI

Steps:

• For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
• While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.

LOADED CHILI CHEESEBURGERS

Steps:

• Prepare the onion rings as the label directs; keep warm. Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute. Top the bun bottoms with the burger patties, chili and onion rings. Drizzle with the barbecue sauce, then cover with the bun tops.
• Photograph by Levi Brown

ZUCCHINI CHILI

Steps:

• Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
• Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
• While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
• To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
• Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

CHEESEBURGER CHILI MAC AND CHEESE

Steps:

• Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
• Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.
• Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
• While the chili is working, salt the boiling water and drop the pasta inches Cook to al dente according to package directions then drain thoroughly and return it to the pot.
• Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.

25-MINUTE CHILI-CHEESEBURGER SKILLET RECIPE

Steps:

• Brown meat in large skillet; drain. Return meat to skillet.
• Stir in water, Macaroni and chili powder. Bring to boil; cover. Simmer on medium-low heat 5 min., stirring occasionally.
• Add broccoli; simmer 5 min. or until macaroni is tender. Remove from heat.
• Stir in Cheese Sauce Mix and ketchup until blended.

CHEESEBURGER MACARONI SKILLET

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.