Pasta of the Month – Chili Mac

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 ^[9].  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!

Chili Mac Ingredients

• 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 make the chili mac

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.

Serves 4

© Copyright 2016 The Lazy Gastronome

Print ^[8]

Chili-Mac

A delicious combination of spicy, rich chili with elbow macaroni. A delicious bowl!

Course: Main Course, main dish

Cuisine: American

Keyword: beef, chili, macaroni

Servings: 4 Servings

Author: HelenFern

Ingredients

• 1 to 1-1/2 pounds chuck roast
• 1 Tablespoon chipotle chili powder
• 1 Tablespoons Regular chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 3/4 cup chopped onion
• 1 14-oz can diced tomatoes with green chilis
• 1/4 cup masa flour (corn flour)
• 1 14-oz can pinto beans, drained
• 2 cups cooked elbow macaroni

Instructions

1. 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.

2. Take out about ¼ cup of liquid and mix it with the masa to form a paste.

3. Stir the paste into the meat mixture and continue to cook about 30 minutes.  The chili will thicken.

4. Stir in the macaroni and cook on low about 30 more minutes to heat through.

5. Serve with your favorite condiments.  We like grated cheddar, chopped onions and a bit of cilantro.

Recipe Notes

 

 

© Copyright 2016 The Lazy Gastronome

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