ma's chili mac
I usually don't use a recipe, but I thought I'd write down how I like to make chili. I use ground chili pepper powder that I pick up when we travel through Hatch, NM. Use your preferred kind of pepper, depending on how hot you like your chili!
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 pound lean ground beef
- 1/4 - 1/2 cup poblano, bell or jalapeño pepper, diced
- 1/4 cup onion, chopped
- 1 stalk celery, chopped
- 1 can tomatoes (15 oz)
- 1 can chili beans (15 oz)
- 1/2 teaspoon oregano
- 1 1/2 tablespoons ground chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt, or to taste
- 1/2 cup elbow macaroni
- 1 cup water, approximately
- 1/4 cup cojita cheese or shredded cheese
- salt and pepper, to taste
- black olives, sliced, to serve
- soda crackers, to serve
How To Make ma's chili mac
-
Step 1Brown beef in a medium-hot soup pot, breaking up as it cooks. Add onion, pepper and celery to beef so it can soften. Cook for about 5 minutes or until there is no pink left in the meat.
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Step 2Add tomatoes, chili beans, seasonings and about a cup of water. Bring to a boil, lower heat, cover and simmer for at least 1/2 hour.
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Step 3About 15 minutes before serving, add macaroni. You may need to add more water if it seems too thick. Simmer until macaroni is done.
-
Step 4Taste for seasoning and adjust. Sprinkle cheese over surface of chili, cover and let sit for a few minutes to let it melt a bit.
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Step 5To serve, add sliced black olives and crumbled soda crackers on top of each bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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