Chili-Mac Recipe #376498
I saw this on Emeril and mad some small changes to fit our tastes. I make this about once a month. Leftovers keep the teenage boy happy and there are plenty of leftovers.
by **Kelly**
50 min | 10 min prep
SERVES 6 -8
- 2 teaspoons olive oil
- 2 medium onions, diced (about 3 cups)
- 1 jalapeno, stemmed and minced
- 1 tablespoon salt
- 2 lbs ground beef
- 5 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons garlic
- 1 (28 ounce) can whole tomatoes, undrained (crush with hand or spoon)
- 2 (15 ounce) cans kidney beans, drained
- 1 lb elbow macaroni
- 1 cup cheddar cheese
- 1 cup colby cheese
- Heat olive oil over medium heat in a 6 quart soup pot. Add onions, jalapeno, and 2 teaspoons of the salt and cook until soft.
- Add ground beef, chili powder, oregano and garlic and cook, breaking up clumps of meat with the spoon, for about five minutes.
- Add tomatoes, beans and 1/2 cup of water. Stir and bring chili to a boil.
- Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
- Preheat oven to 400 degrees F.
- While chili simmers, cook the pasta according the package directions, drain and rinse under cool water and set aside. Grate cheese and set aside.
- When chili has finished cooking, fold pasta into chili and add 1/3 of the cheeses. Transfer chili-mac to a casserole dish and top with the remaining cheeses.Bake until heated throughout and the cheese is melted, about ten minutes.
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5 stars