Three Alarm Italian Style Chili Mac Food

THREE-ALARM ITALIAN STYLE CHILI MAC

Three-Alarm Italian Style Chili Mac image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds ground sirloin
2 tablespoons chili powder, 2 palmfuls
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
Handful basil leaves, torn
2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella)

Steps:

Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

THREE-ALARM CRUNCHER

Three-Alarm Cruncher image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 half-smokes
1 habanero pepper, thinly sliced
4 slices bacon
Oil, for frying
4 hot dog buns, toasted
4 tablespoons Three-Alarm Relish, recipe follows
12 sport peppers
4 teaspoons Sriracha
1 cup crushed jalapeno-flavored potato chips
1 can chipotle peppers, chopped until smooth
5 Thai chile peppers, thinly sliced
2 cherry peppers, minced
2 jalapeno peppers, minced
1 tablespoon minced habanero peppers
1 tablespoon cayenne pepper
1 tablespoon crushed red chile flakes
1 tablespoon hot sauce, such as Tabasco

Steps:

Cut a 1/2-inch slit lengthwise down the center of each half-smoke. Insert sliced habaneros into the slits. Wrap 1 piece of bacon around each half-smoke, tucking the ends of the bacon in so it stays secure when frying (you can also secure with toothpicks).
Heat enough oil for deep-frying in a deep, heavy-bottomed saucepot. When the oil is hot (add a pinch of flour, and if it fries then the oil is ready, or use a deep-fry thermometer to check that the oil is at 350 degrees F), carefully add the bacon-wrapped half-smokes. Fry until the bacon is crispy, 2 to 3 minutes. (If you choose not to fry the half-smokes, you can cook them in a 400 degree F oven until the bacon is crispy, or in a saute pan with a dash of cooking oil.) Remove from the oil using tongs and place on a paper-towel-lined-plate to remove any excess grease.
Split the hot dog buns open and place the half-smokes inside. Top each hot dog with 1 tablespoon Three-Alarm Relish. Tuck 3 sport peppers between the bun and dog for each hot dog. Drizzle 1 teaspoon Sriracha onto each hot dog. Finish by sprinkling crushed jalapeno chips over all the hot dogs and serve.
Place the chipotles, Thai chiles, cherry peppers, jalapeno peppers, habanero peppers, cayenne, red chile flakes and hot sauce in a mixing bowl and combine using a spoon (do not use your hands, chiles are hot). When combined, set aside until ready to use.

OLD MAC

Old Mac image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 7

Ingredients

4 ounces heavy cream
1 teaspoon garlic, minced
12 ounces cooked elbow macaroni
Pinch salt
Pinch white pepper
2 tablespoons shredded Parmesan cheese
Pinch paprika (for color)

Steps:

Ladle cream into heated saute pan and add garlic. Reduce cream about 1/3 and add pasta, salt and white pepper. Heat until hot. Put in bowl or plate, top with cheese and paprika. Enjoy!

CHILI MAC

Chili Mac image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish

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.

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