Homemade Chili Mac Recipes

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:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni. Season with salt and pepper. If desired, top servings with cheese and sliced jalapenos.

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:

• Brown ground beef. When it is about half done press garlic into pan and add onion.
• cook till ground beef is done onions should be clear drain grease.
• While cooking ground beef cook macaroni acording to box. Drain macaroni.
• Add diced tomatos and tomato sauce Stir.
• Add chilli powder and cumin Stir.
• Add macaroni Stir.
• Add salt. Season to taste. Stir.
• Serve and top with chedder cheese makes.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain macaroni; add to beef mixture. Stir in pickle relish; heat through.

Steps:

• Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
• Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.