When I was a kid, my dad made us chili mac. I always thought this was dad’s own invention and we loved it growing up! (But as I learned, it was not his own creation). As I prepared to write this post, I decided to learn more about chili mac. About the only thing I could find was that it was a dish that originated and is rather common in the mid-west.
Dad made his with ground beef and kidney beans. At my house we prefer shredded beef and my husband does not like kidney beans. So here is MY version of chili mac! Hope you enjoy!
What you need:
- 1 to 1 ½ pound chuck roast
- 1 Tablespoon chipotle chili powder
- 1 Tablespoon regular chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- ¾ cup chopped onion
- 1 can of diced tomatoes with green chilies
- ¼ cup masa flour
- 1 can of pinto beans, drained
- 2 cups cooked macaroni
How to Do it:
Place the roast in the crock pot and top with spices, onion and tomatoes. Cook on low for 8 hours, or until the meat falls apart.
Take out about ¼ cup of liquid and mix it with the masa to form a paste.
Stir the paste into the meat mixture and continue to cook about 30 minutes. The chili will thicken.
Stir in the macaroni and cook on low about 30 more minutes to heat through.
Serve with your favorite condiments. We like grated cheddar, chopped onions and a bit of cilantro.
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