I was in the mood for chili, which I can eat year round, but didn't have all the ingredients, but I did have the ingredients for Chili Mac. Chili Mac is a dish that goes back to childhood, only it was a much blander version back then.
I've been seeking the ultimate version of Chili Mac, so this is a work in progress, a tweak here, a tweak there, I think I will up the cumin next time. The version I made last night was quite tasty. This is an adaptation out of the America's Test Kitchen cookbook. I switched beef broth for water and added some peppers and used crushed tomatoes because that's what I had on hand.
This has a little spice to it. You can control the heat level by using green chilies to lighten it up or if you don't want it spicy at all, use green pepper.
Cheesy Chili Mac
adapted from America's Test Kitchen
1 lb ground chuck
1 small-medium onion, chopped
4 garlic cloves, minced
1 small poblano or 1/2 large
1 small jalapeno
1 sweet red pepper
28 oz crushed tomato
2 cups beef broth
1 tbls. chili powder
1 tsp. ground cumin
1 tbls. brown sugar
2 cups dried macaroni
1 rounded cup shredded cheddar cheese
salt and pepper to taste
Cook ground chuck in 12"deep skillet until no longer pink, drain. Add poblano, jalapeno, and red pepper, onion and 1/2 tsp salt. Cook until the peppers soften, 3-5 minutes. Stir in the garlic, chili powder, cumin and cook for a few minutes combining well, do not let burn.
Stir in the beef broth, macaroni, sugar, tomatoes. Cover and bring to a simmer, stirring occasionally until the pasta is tender, about 20 minutes. Add additional water if it becomes to dry.
Salt and pepper to taste. You can then mix the cheese in or sprinkle the cheese on top, cover and let sit off the heat until it melts.
For more tasty recipes check out Gayle at the Grocery Cart Challenge for Recipe Swap Friday.