Wednesday, July 7, 2010


One can say that if you take spaghetti and chili con carne, mix it together, you will get the famous Chili Mac.  A dish that my family and I enjoyed during the winter and summer days.  Well maybe not so much during the summer.  Houston's heat was horrendous back in the days.  We did not have central air, just fans and open windows.  As a teen, I spent my summers taking cold showers and sticking my head in the freezer to cool off.


The Chili Mac is a dish that is so easy to make and a meal that even a kid would like.


1 lb. ground beef / 453.6 grams
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 garlic clove, minced
1 can tomatoes with green chile, undrained
1 can pureed tomatoes
3/4 cup uncooked elbow macaroni
1 packet taco seasoning mix, or you can do your own HOMEMADE recipe (see below)
1 cup grated cheese, optional of what you like

Taco seasoning mix:

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt

Brown the ground beef with the bell pepper, onion, and garlic in a large saucepan for 8 to 10 minutes over medium heat.  Cook until the beef is no longer pink.  Break the beef into crumbles and pout off the drippings.  Stir in the tomatoes, tomato sauce, macaroni, and taco seasoning, and add 3/4 cup water, maybe a little more if it seems too dry.  Bring to a boil.  Simmer covered for 15 minutes or until the macaroni is done.  Remove the pan from the heat and season to taste.  Top with the grated cheese if desired.

This serves about 4 for normal people, but for our family, it serves 2.

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