Brad was craving chili-mac the other day and suggested I make Kraft Mac & Cheese and add in a can of chili. I'd never made chili-mac before, but I thought there must be a better recipe :)
I searched the Web and settled on an Emeril recipe that he demoed on Good Morning America. It was simple but also involved real ingredients instead of just stuff from a can/box.
It was VERY good! We both loved it and plan to eat more. We topped it with a little sour cream and it was perfect!
2 t olive oil
1 large onion, diced
2 jalapenos, stemmed and minced (I might add more for a bigger kick - this was very subtle)
1 T salt, plus more for pasta cooking water
2 lbs extra-lean ground beef (I used one package Morningstar Crumbles)
5 T chili powder
1 T oregano
2 T minced garlic
1 28-oz can diced tomatoes with juices
2 cans kidney beans, drained
1 lb. elbow macaroni
1 lb. cheddar cheese
Heat olive oil over medium-high heat in a 6-quart soup pot. Add
onions, jalapenos and 2 t of the salt and cook
until soft, 2 minutes. Add ground beef, chili powder, oregano and
garlic and cook, breaking up any clumps of meat with a spoon, for 5
minutes. Add tomatoes, beans, and 1/2 cup of water, stir, and bring
chili to a boil. Reduce heat to a simmer and cook until thickened to
chili consistency, about 20 minutes. Taste and add 1 t salt,
if needed.
Preheat oven to 400 degrees.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes.
Preheat oven to 400 degrees.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes.
Remove from oven and let cool 5 minutes before serving.
Serve each portion garnished with a dollop of sour cream, if desired.
:)
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