Thursday, July 9, 2009

Cheesy Chili Mac

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.



The Corner Girl said...

I stumbled on your blog, and I saw that you love to cook and are also interested in weight loss. I've been really enjoying cooking lately, and trying to find healthy ways to satisfy my craving for good food, and one recipe I've made a lot lately which is DELICIOUS is chopping onions, turkey, cabbage, yellow peppers, and tomatoes together and cooking them in coconut oil (other oil would also work), along with chili sauce, soy sauce, and ginger-pepper sauce and lemon juice, and cooking it all on the stove in a nonstick pan. I also make a bit of room in the pan to cook an egg on, and make the pieces very fine, and mix it with the meat and veggies, which really helps to make the meal more satisfying. I prefer to add the tomatoes after everything has been cooked so that they don't get mushy at all. I hope you got something out of my very long suggestion! :) Happy cooking!

finsmom said...

This sounds like a really tasty family recipe. I think it could become a favourite at our house! Thanks for sharing!

Mary said...

I love chili mac and when my children were small it was a Saturday lunch staple. I use a sinful amount of cheese when I make mine. Your version is healthier than mine I'm sure.

Kristen said...

Sounds like something our family would really enjoy. I usually have most of those ingredients on hand, too. Thanks!

Jaynie said...

Corner Girl, that sounds so good, I love those type of meals.

Finsmoml, thanks for stopping by.

Mary, the original recipe called for 2 cups cheese, I cut it in half trying to be a little frugal.

Kristen, that's what I like about this, it's a pantry meal and even defrosting some ground chuck you can get it on the table in less than an hour.

Thanks for stopping by everyone.