Chili Cheese Hamburger Helper Food

LOADED CHILI CHEESEBURGERS

Steps:

• Prepare the onion rings as the label directs; keep warm. Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute. Top the bun bottoms with the burger patties, chili and onion rings. Drizzle with the barbecue sauce, then cover with the bun tops.
• Photograph by Levi Brown

HOMEMADE HAMUBURGER HELPER CHILI MAC

Steps:

• Mix chili seasoning and corn starch in a small bowl; set aside.
• Brown ground beef in a large skillet over medium heat stirring occasionally, 8-10 minutes. Drain if necessary.
• Add tomatoes, tomato sauce, water, milk, and seasoning mixture; stir until combined.
• Add macaroni and bring to a boil. Lower heat to simmer. Cover and cook 13-16 minutes or until macaroni is tender, stirring occasionally. Let sit 5 minutes before serving.

CHILI CHEESE BEEF N MAC

Steps:

• Brown the ground beef in a large pot over medium along with 1 Tbsp of olive oil. Once browned, drain off the excess fat. While the beef is browning, dice the onion and mince the garlic.
• Add the diced onion and minced garlic to the browned and drained beef. Continue to cook and stir over medium heat until the onions are soft and translucent. Once the onions have softened, add 2 Tbsp of flour and cook for one minute more while constantly stirring. It's okay if it coats the bottom of the pot, just make sure the heat is not so high that the flour burns.
• Add the chili powder, smoked paprika, oregano, tomato sauce, and 2 cups of beef broth (or beef base/bouillon cubes and water). Stir to dissolve any bits that are stuck to the bottom of the pot.
• Add the dry pasta, place a lid on top, and allow it to come up to a simmer. Once it reaches a simmer, reduce the heat to low, and let simmer for about 15 minutes or until the pasta is soft and has absorbed all of the liquid. Stir every few minutes to make sure it's not sticking on the bottom of the pot. If it gets dry before the pasta has fully softened, add a touch of water.
• Once the pasta has finished cooking, turn the heat off and stir in the shredded cheese. Serve hot.

CHEESEBURGER CHILI

Steps:

• For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
• While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.

HAMBURGER HELPER CHILI MAC

Steps:

• Brown beef and onions in 10-inch skillet over medium-high heat. Stir and break up the meat as it cooks. Drain fat and liquid.
• Add in broth, sauce mix, pasta, chili powder, and cumin. Heat until liquid is boiling.
• Reduce heat. Cover; simmer for about 8 minutes, stirring occasionally.
• Add in tomatoes and beans. Cook until warmed through and pasta is tender, about another 2 minutes.

DELUXE CHEESY TOMATO HAMBURGER HELPER SKILLET

Steps:

• Chop the bacon into small pieces then fry in a large skillet until crisp; remove to a plate (you can drain fat but leave some in the skillet).
• To the skillet add in ground beef with onions and bell pepper; cook unto no longer pink, drain fat.
• Add in garlic and dried chili flakes (if using) and cook the beef over medium heat until browned (this might take about 15 minutes).
• Season with seasoned salt and black pepper.
• Return the chopped cooked bacon back to the skillet, then add in the stewed tomatoes with juice, undiluted tomato soup; mix and bring to a simmer over medium heat.
• Add in only the seasoning pouch (you will boil the macaroni separately) mix and simmer uncovered over medium-low heat for 45 minutes to 1 hour, stirring occasionally.
• If you prefer a thinner sauce then add in water and simmer for another 10-15 minutes.
• Boil the macaroni pasta in a separate pot then add/mix into the sauce mixture after the 40 minutes of cooking.
• Season with more black pepper if desired, then mix in grated cheddar cheese until melted.
• Ladle in bowls then sprinkle more cheddar cheese on top.
• Delicious!