Chicagoland Chili Mac Food

CHILI MAC

Steps:

• In a large pot, boil pasta until al dente.
• Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
• Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

CHICAGOLAND CHILI MAC

Steps:

• In a large pot, brown the beef in the oil, stirring to separate it; drain excess fat.
• To the meat, add in the tomatoes w/ juice, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, bay leaf, and 1 cup tomato sauce; partially cover and simmer 25 minutes, stirring occasionally, and adding additional tomato sauce to keep the chili nice and moist, but not too soupy.
• Add in the kidney beans and Tabasco to taste; cook 10 minutes more.
• Meanwhile, cook the macaroni in a large pot of boiling salted water until al dente; drain and toss with butter.
• Combine the macaroni with the chili; serve in bowl, topped with grated cheese and oyster crackers on the side.