Kitchen Sink Chili Mac Recipes

Steps:

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

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.

Steps:

• Brown meat with chili powder in large saucepan.
• Add all remaining ingredients except cheese; mix well.
• Bring to boil; cover. Simmer on low heat 15 min., stirring after 8 min. Serve topped with cheese.

Steps:

• To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
• Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.
• Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Steps:

• Heat the olive oil in a large dutch oven, on medium.
• Add the onion and pepper, and saute until the onions are starting to turn translucent.
• Break up the beef and add it to the dutch oven.
• When about half of the meat is browned, add the jalapeño and garlic.
• Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
• Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
• Stir in the Worcestershire sauce and espresso.
• If you prefer a thick chili (like me), add the tomato paste.
• Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!). Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce) if it isn't spicy enough for you.
• Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
• This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!