Lumberjack Chili Mac Recipes

Steps:

• In a large pot, brown beef. While beef is cooking, boil pasta to al dente drain and set aside. Once beef is done cooking drain off fat and return to pot.
• Add to the beef: tomatoes, undrained pinto and kidney beans, drained garbanzo, tomato paste, undrained chiles, zucchini, chili powder, garlic, and seasoning salt. Heat to boiling. Reduce heat to low. Simmer 20 minutes, add the cumin and simmer an additional 10 minutes.
• Remove from heat and add pasta and cheese. Stir and serve immediately. Serve with sour cream and crackers if desired. I love to top a cracker with the chili and sour cream and eat it like a little hors doeuvre! *To make the chili spicier you can substitute Pepper Jack or Habanero cheese for the Fontina. *This makes a great vegetarian meal too, just leave out the meat.

Steps:

• Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour. , Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes. , Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.

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.