my chili mac
(1 rating)
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A convenience store that is closed now, use to at its whim serve a chili mac that was very good, but you never knew when it would be cooked nor did the cook know, as it was at the cook's whim. So I came up with this recipe. It wasn't a regular on the menu but was well liked.
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(1 rating)
Ingredients For my chili mac
- COOK AS DIRECTED ON PACKAGE & DRAIN
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1 celbow macaroni (4 oz/approx half of an 8 oz. pkg.)
- COOK & BROWN
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1 lbground beef, drain off & save some grease
- IN THE SAVED GREASE SAUTE
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1/2 conion, chopped
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1/4 cgreen pepper, chopped
- THEN ADD
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128 oz. can whole tomatoes, chopped
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115 oz. can pinto beans, do not drain
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16 oz. can tomato paste (basil, oregano & garlic blend)
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1/2 cwater
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4 to 5 tspchili powder (you might like less)
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1/2 tspsalt
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1/2 tsppepper
- OPTIONAL GARNISHMENTS
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cheddar cheese, grated
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sour cream
How To Make my chili mac
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1Cook the Macaroni,set aside. Cook the Ground Beef & set aside (or toss it on the cooked macaroni since it all ends up in the same pot/skillet), save some of the grease to saute the Onion & Green Bell Pepper. Then do just that, saute the Onion & Green Bell Pepper.
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2Add back the Cooked Macaroni, to the pan with the Onion & Bell Pepper. Add the Tomatoes, Pinto Beans, Tomato Paste, Water, Chili Powder, Salt, & Pepper.
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3You may garnish your individual serving with the Cheddar Cheese &/or Sour Cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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