Chili-mac

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. 

Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.

:)