Skillet Chili Mac
Jul 17, 2013 17:07:19 GMT -5
Post by PurplePuppy on Jul 17, 2013 17:07:19 GMT -5
Skillet Chili Mac
From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
Ingredients
1/2 tablespoon of cooking oil
1-1/2 cups of chopped onion
1/2 cup of chopped bell pepper
1 or 2 jalapenos, chopped
1 pound of ground beef
1 pound of raw breakfast sausage
1 tablespoon of minced garlic
2-1/2 tablespoons of chili powder, or to taste
1/2 teaspoon of cumin
1/4 teaspoon of dried oregano
Kosher salt and black pepper, to taste
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can of tomato sauce
1 (7 ounce) can green chilies
2 cups of water
1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings
Instructions
Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.
Cook's Notes: I was conservative with the cheese here using one cup - feel free to increase that as you like. May also substitute 1/2 cup uncooked long-grain rice for the pasta. I used one tablespoon of chipotle chili powder with 1-1/2 tablespoons of regular chili powder; with that as written, this chili is quite fiery. I also used Hunt's fire roasted tomatoes, using my kitchen shears to break them up smaller. You may also substitute 1 (10-ounce) can Chili Fixin's or diced tomatoes with green chilies (like mild or original Rotel) for the regular diced, but be mindful of the other heat elements that you use in the recipe. For more juice, add in additional tomatoes and/or sauce; to transform to a soup, add beef broth.
Chili Cornbread Casserole Variation: Prepare chili as above in a deep, oven safe skillet, except omit the pasta and water. Cook on stovetop for 20 minutes covered. Meanwhile, mix one (approx. 8 ounce) cornbread mix according to package directions and using a knife, spread batter to within about a half inch of skillet edges. Transfer to a preheated 375 degree F oven and bake, uncovered, for about 25 to 30 minutes, or until cornbread topping is golden brown.
From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
Ingredients
1/2 tablespoon of cooking oil
1-1/2 cups of chopped onion
1/2 cup of chopped bell pepper
1 or 2 jalapenos, chopped
1 pound of ground beef
1 pound of raw breakfast sausage
1 tablespoon of minced garlic
2-1/2 tablespoons of chili powder, or to taste
1/2 teaspoon of cumin
1/4 teaspoon of dried oregano
Kosher salt and black pepper, to taste
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can of tomato sauce
1 (7 ounce) can green chilies
2 cups of water
1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings
Instructions
Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.
Cook's Notes: I was conservative with the cheese here using one cup - feel free to increase that as you like. May also substitute 1/2 cup uncooked long-grain rice for the pasta. I used one tablespoon of chipotle chili powder with 1-1/2 tablespoons of regular chili powder; with that as written, this chili is quite fiery. I also used Hunt's fire roasted tomatoes, using my kitchen shears to break them up smaller. You may also substitute 1 (10-ounce) can Chili Fixin's or diced tomatoes with green chilies (like mild or original Rotel) for the regular diced, but be mindful of the other heat elements that you use in the recipe. For more juice, add in additional tomatoes and/or sauce; to transform to a soup, add beef broth.
Chili Cornbread Casserole Variation: Prepare chili as above in a deep, oven safe skillet, except omit the pasta and water. Cook on stovetop for 20 minutes covered. Meanwhile, mix one (approx. 8 ounce) cornbread mix according to package directions and using a knife, spread batter to within about a half inch of skillet edges. Transfer to a preheated 375 degree F oven and bake, uncovered, for about 25 to 30 minutes, or until cornbread topping is golden brown.