Chili mac when freezes attack, and it looks like frozen days will be with us for a while. I must have tried about a dozen recipes for chili mac, and I have even made it with whatever ingredients I had on hand.
I have substituted fresh tomatoes for the tomato sauce. It gives it an entirely different, but not unwelcome flavor. I have substituted spaghetti noodles when I didn’t have macaroni and the same thing. Still good but a different taste. However you have chili mac, it’s hot, easy, and nourishing.
You can’t ask for much more than a bowl of hot chili mac during these nights of single digits.
- 1 lb. ground beef
- 1 small onion – chopped
- 1/2 cup chopped green pepper
- 1 cup macaroni
- 1 8-oz. can kidney beans
- 1 8-oz. can tomato sauce
- 1/2 cup of water
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon of salt (or Mrs. Dash)
- 1 cup shredded cheddar cheese
- 2 – 3 tablespoons of oil for cooking
Directions for stove top method:
- Heat vegetable (or olive) oil in skillet and add beef, onion, and green pepper. When beef is brown, drain the fat.
- Add uncooked macaroni, water, kidney beans, tomato sauce, and seasonings. Cover.
- Simmer for about 15 minutes, stirring occasionally.
- Top with cheese and continue heating until melted.
OR Oven method:
- Cook macaroni according to package directions. Don’t over cook as it will continue cooking in oven. Drain.
- Heat vegetable (or olive) oil in skillet and add beef, onion, and green pepper. When beef is done, drain the fat.
- Add remaining ingredients (except cheese) and pour into an oiled casserole dish. Cover with aluminum foil.
- Bake at 375° F. (preheated oven) for approximately 25 minutes.
- Remove foil, sprinkle shredded cheese on top, and continue cooking for 10 minutes, or until the cheese is bubbly and/or crunchy. I like mine with a little crunch.
Goes good with hot bread and a salad, or with saltine crackers and a glass of milk.
© Wade Kingston