This delicious chili was originally posted by Laura Flowers
on her blog:
The Cooking Photographer
Laura's chili mac reminded me more of a goulash.
I found this dish to be quite hearty, satisfying, and oh so good!
Homemade Chili Mac
1 tablespoon olive oil, or vegetable oil
1-1/4 lbs. ground beef
salt, to season the ground beef
pepper, to season the ground beef
garlic powder, to season the ground beef
onion powder, to season the ground beef
1 medium size onion, diced
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon coriander
1 teaspoon onion powder
1/2 teaspoon salt
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with basil, oregano, garlic
1 (4 oz.) can chopped green chilies
2 cups water
8 ounces elbow macaroni
1-1/2 tablespoons dried parsley, or cilantro
1 cup shredded mozzarella, or pepper jack cheese
1/2 cup shredded sharp cheddar cheese
sour cream, for garnishing
dried parsley, for garnishing
Heat oil in a large deep-dish size skillet over medium heat. (I omitted the cooking oil, and sprayed the inside of a chicken fryer with a no-stick cooking spray.) Added the ground beef and onion, and season it with a bit of salt, pepper, garlic powder and onion powder. Brown the meat.
Once the meat is done cooking, and no longer pink; strain off any excess grease in a colander, then place the meat mixture back in the skillet or fryer.
To the skillet, add the minced garlic, chili powder, cumin, brown sugar, coriander, onion powder, and 1/2 teaspoon salt, and cook over medium heat for about 1 minute; stirring continuously.
Stir in the tomato sauce, diced tomatoes, green chilies, water, and macaroni. Bring to a boil, stirring continuously, then lower the heat to a medium simmer.
Cover the skillet, and simmer for about 20 minutes; stirring frequently, so the uncooked macaroni doesn't stick to the skillet or fryer, and until the juices are absorbed and the macaroni is tender.
Now uncover the beef/macaroni mixture, and add the parsley (or cilantro), and stir in the shredded mozzarella (or pepper jack cheese), and the shredded sharp cheddar.
Once the cheese has dissolved into the beef-macaroni mixture, serve immediately, and top each serving with a large dollop of sour cream, and each with a sprinkle of the dried parsley.
Yields: 6 servings