Three Alarm Italian Style Chili Mac Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.
• In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.
• Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.
• Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.

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:

• 1. Brown meat and onion in large saucepan; drain.
• 2. Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
• 3. Sprinkle with remaining cheese just before serving.

Steps:

• Cut a 1/2-inch slit lengthwise down the center of each half-smoke. Insert sliced habaneros into the slits. Wrap 1 piece of bacon around each half-smoke, tucking the ends of the bacon in so it stays secure when frying (you can also secure with toothpicks).
• Heat enough oil for deep-frying in a deep, heavy-bottomed saucepot. When the oil is hot (add a pinch of flour, and if it fries then the oil is ready, or use a deep-fry thermometer to check that the oil is at 350 degrees F), carefully add the bacon-wrapped half-smokes. Fry until the bacon is crispy, 2 to 3 minutes. (If you choose not to fry the half-smokes, you can cook them in a 400 degree F oven until the bacon is crispy, or in a saute pan with a dash of cooking oil.) Remove from the oil using tongs and place on a paper-towel-lined-plate to remove any excess grease.
• Split the hot dog buns open and place the half-smokes inside. Top each hot dog with 1 tablespoon Three-Alarm Relish. Tuck 3 sport peppers between the bun and dog for each hot dog. Drizzle 1 teaspoon Sriracha onto each hot dog. Finish by sprinkling crushed jalapeno chips over all the hot dogs and serve.
• Place the chipotles, Thai chiles, cherry peppers, jalapeno peppers, habanero peppers, cayenne, red chile flakes and hot sauce in a mixing bowl and combine using a spoon (do not use your hands, chiles are hot). When combined, set aside until ready to use.