CHILI MAC RECIPE
Steps:
- Enjoy.
Nutrition Facts : Calories 383 kcal, Carbohydrate 22 g, Cholesterol 76 mg, Fiber 4 g, Protein 26 g, SaturatedFat 10 g, Sodium 852 mg, Sugar 5 g, Fat 22 g, UnsaturatedFat 0 g
TEX-MEX CHILI MAC
This is a great casual dinner served with cornbread and beer. Be sure and offer chopped cilantro, diced red onions, and sour cream as toppings. For more flavor you can sub chilis in adobo for the Rotel tomatoes. Any small pasta noodle will do like elbow or penne. For the cheese, I like a mixture of extra-sharp cheddar and pepper jack.
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the ground meat and set aside.
- Drain off most of the grease from the meat and saute the onion, garlic, celery, and pepper until soft.
- Add the tomatoes, Rotel, cumin, chili powder, oregano, and salt and pepper.
- Stir well and cook 2 minutes.
- Add the beer and lower the heat to a low simmer.
- Return the meat to the pot and slow simmer for about 15-20 minutes until the flavors all work together.
- Preheat your oven to 350 degrees.
- Cook the pasta according to package directions until al dente, drain and set aside.
- Take the meat mixture off the heat and taste, re-season with salt and pepper, then stir in the cream cheese.
- Toss the pasta with the sauce.
- Spray the casserole dish with oil and layer 1/2 the pasta mixture on the bottom.
- Top with 1/2 the cheese and then spread on the remaining pasta mixture and top with remaining cheese.
- Bake for about 45 minutes, or until hot, browning and bubbly.
HEARTY TEX-MEX CHILI
I dreamed up this hearty chili with a Tex-Mex twist 25 years ago. It's still everyone's favorite and the go-to recipe in our family cookbook.-Martha B. Hook, Dallas, Texas
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.
Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 1115mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein.
TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX CHILI
A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!
Provided by Charmie777
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in oil.
- Add ground beef and brown. Drain.
- Add taco seasoning and cumin. Mix well.
- Add remaining ingredients, salt and pepper to taste.
- Cook 20-30 minutes.
- Serve hot with garnishes of your choice.
- NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.
Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6
MEXI GROUND BEEF CHILI MACARONI CASSEROLE
Sausage meat can be used in place of the ground beef, and any small pasta can be substituted for the macaroni. If you like more chili flavor then add in a couple tablespoons of chili powder. I have even added in some red kidney beans and sliced green olives to this casserole, but that is optional. This casserole can be completely prepared up to 24 hours in advance, cover the casserole dish tightly with plastic wrap, then refrigerate until ready to bake, increase the cooking time slightly. For taco seasoning see recipe #76616.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h43m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
- Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
- Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
- Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
- Add in the cooked macaroni pasta; mix to combine.
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch casserole dish (or larger).
- Transfer the mixture to the casserole dish.
- Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
- Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
- Delicious!
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