The BIG game is over (go Giants!), but I have a couple of good game day recipes to share with you this week. I know I mentioned it a few times on the blog that I’m not the biggest fan of Rachael Ray. She has about five recipes I’ve found over the years that I like. That’s it. Here’s one of them….
Chili Mac is exactly what it says- chili with macaroni. I make a big pot of this a few times a year and it’s a pretty decent recipe. I tend to tone down the spices a wee bit since I can’t handle it, but you can make it as spicy or as bland as you want. I think if you really want to make it a chili, it does need some heat. I also throw in some red kidney beans and use green peppers instead of jalapenos.
I’m sure there are better chili recipes out there, but this one is quick and easy and good for a crowd watching a game.
Overall rating – 3.5 stars
(**And yes, I realize I’ve been posting with a Latino theme lately, just a coincidence…)
|1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish 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.