Casseroles · Chili · Dinner Favorites

Chili Mac

I have good news for you. Really, really good news.

Not only have I not dropped off the planet, I have actually been cooking and baking quite a bit. That, as well as coercing Sabrina into helping me decorate the house because Christmas is in, oh, less than three weeks.

She’s got bells, that jingle jangle jingle…..

No, I didn’t spike my coffee this morning, although it probably would have helped ward off the wind chill here – the weather literally turned overnight and we are expecting a low tonight of 28, along with 20-30 mph winds.


So my problem is that I didn’t (read: wasn’t able) to take any food photos. However, I plan on remaking many of those delectable delights this coming weekend (and hopefully getting our tree!), so I’ll be able to get back into my blogging groove.

My exercise groove is another story……


One year ago: Monterey Chicken and Mexican Corn Salad

Chili Mac – adapted from someone’s in the kitchen

8 oz. uncooked elbow macaroni (or any short pasta of your liking – I used rigatoni)
3 tbs.  vegetable oil
1 1/2 lbs. lean ground beef
2 medium onions, chopped medium
1 red bell pepper, chopped medium
6 garlic cloves, minced or pressed
2 tbs. chili powder
1 tbs. ground cumin
1 (14.5 oz) can diced tomatoes
1 (28 oz) can tomato puree
1 tbs. brown sugar
8 oz. Colby Jack cheese, shredded

Cook pasta in 4 qts. boiling water ~ about 5 minutes (or half of recommended cooking time). Drain pasta and set aside.
Wipe pan dry.  Add 2 tbs. oil and heat over med-high.  Add beef and cook till no longer pink.  Drain beef in colander.  Set aside.

Preheat oven to 400 degrees.
Back to the pan — add rest of oil, heat over med-high.  Add onion, pepper, garlic, chili powder, and cumin.  Cook, stirring occasionally until veggies are beginning to brown ~ 7 min.  Add the diced tomatoes, tomato puree, brown sugar, and beef to the pan.  Bring to a simmer.  Cook, stirring occasionally, for about 20 minutes until flavors have melded and sauce is slightly thickened.
Add pasta to pan.  Pour into a 13 x 9 or other 3 qt. dish.  Sprinkle with cheese.  Bake until brown and bubbly ~ 15 min.  Let cool 5 min.  Enjoy!


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