Sunday, 8 July 2018

Stove Top Chili Mac


This is a tasty one pan dish that comes together quickly. It is a great combination. My kids prefer it over chili.




Stove Top Chili Mac


Serves 6

Ingredients

1/2 tablespoon of cooking oil


1-1/2 cups of chopped onion


1/2 cup of chopped bell pepper


1 or 2 jalapenos, chopped


1 pound of ground beef


1 pound of raw breakfast sausage


1 tablespoon of minced garlic


2 1/2 tablespoons of chili powder, or to taste


1/2 teaspoon of cumin


1/4 teaspoon of dried oregano


Kosher salt and black pepper, to taste


1 (14.5 ounce) can diced tomatoes


1 (8 ounce) can of tomato sauce


1 (7 ounce) can green chilies


2 ¼ cups of water


1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed


2 cups of dry medium cut pasta (like elbow macaroni or shells)


2 cups of shredded Cheddar cheese


1 cup cup Velveeta cheese, cubed


Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings



Instructions:

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. To that, 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 1 cup of the cheddar cheese and all of the Velveeta 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.

Print Recipe:Stove Top Chili Mac

First cook the onions and peppers. Then add the ground beef and sausage. Break up the meat. Add garlic. Cook meat until no longer pink. Drain any excess fat. Stir in the spices. Season to taste.

Add tomatoes, tomato sauce and green chilies.
Then add water, beans, pasta and 1 cup of the cheddar cheese and all of the Velveeta cheese.

Bring to boil, stir, cover and simmer until pasta is cooked through.

 Uncover and simmer until mixture is at desired consistency.

Stir in the remaining cheese.