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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

 

 

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