Jeannes Chili Mac Recipes

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:

• 1. Season cubed meat with garlic salt and black pepper.
• 2. Place meat in large bowl and add flour. Mix until meat is coated with flour.
• 3. Add oil in a large stew pot and heat. Add meat and flour to hot oil and brown the meat on all sides.
• 4. Add chicken broth, salt and black pepper to taste. Be sure to use a wooden spoon to scrape the bottom of the pan and stir this mixture well. Cover and simmer one hour over low heat.
• 5. Add the coriander, comino, diced green chilies and one coarse-chopped onion to meat along with enchilada sauce and a little water or chicken broth if needed. You want a gravy-like thickness to the broth. Cover and simmer another 1½ hours.
• 6. Add the garlic and the other coarse-chopped onion to the pot along with the diced potatoes. Add a little more water if needed, cover and simmer another ½ hour.
• 7. When meat is falling-apart tender, serve with sides of beans, Spanish rice and hot flour tortillas.

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:

• Ground the beef in a pan until cooked through. Drain and add to the crock pot.
• Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
• Dice the onion, green pepper, jalapeno.
• Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
• Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
• Cook for 4 hours on high, 6-7 hours on low.

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
• Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.