Chili Mac Recipe

I have always enjoyed testing the limits and that’s what I did when I made my famous Cheesy Chili Mac for our most recent game day spread. It’s cheesy, it’s meaty, and it’s spicy.

Not only is this incredibly good food, but it’s also super simple to make. I use ground turkey instead of ground beef to make it just a little less guilty, but you can use whichever you prefer. I also use light and dark red beans to add a little variety – that’s the spice of life after all. Start by sauteing 4 garlic cloves and 1 medium onion, minced, in 2 tablespoons of butter. Brown your meat in the same pan; if you’re using fatty meat be sure to drain it afterward. Add (1) 32 oz. can of crushed tomatoes and (1) 8 oz. can of tomato sauce to the meat. Drain (2) 15 oz. cans of kidney beans and add them to the mix, stir to combine.

I never really use precise measurements when I add seasoning, I add more gradually to suit my taste – I suggest you do the same. I start with 1 tablespoon of paprika, 3 tablespoons of chili powder, and 2 1/2 teaspoons of cumin. I also use salt and pepper, starting at a teaspoon each. Mix it all together and let it simmer for 30 – 45 minutes on medium-low heat. Prepare a box of macaroni and drain it then add it to the chili mix. Stir it around to get all the noodles coated and add some shredded sharp cheddar cheese. I start with 2 cups then add more if it doesn’t look cheesy enough.

That’s it! That’s how I make my famous Cheesy Chili Mac, doesn’t it look amazing?!