Wednesday, June 6, 2018
Chilly Days - Chili Mac
This was an experiment started by tweaking an internet recipe and it turned out REALLY good. I made it with ground sirloin and bone broth that really complimented the flavor. It's really low in fat, high in protein and was very tasty served over freshly cooked macaroni.
Chili Mac is something I never had growing up and didn't see it until I moved to the Midwest in the mid 90's. It's easy to make, some folks just make a box of Kraft macaroni and cheese and add a can of regular chili or it can be made from Scratch. Traditionally the dish doesn't contain peppers but as I had a handful left from another meal I threw them in and they added a nice taste.
In a crockpot place:
1 28-ounce can of Italian seasoned crushed red tomatoes (I love Muir Glen).
A handful of chopped onion and
About 1/3 cup of chopped red and green pepper (small bite-sized)
1 Tablespoon honey
Start heating on low while you cook the meat.
In a skillet cook 1 pound ground sirloin (lowest fat of the ground meats) until about 3/4 cooked through. You will be cooking without adding oil to the pan so make sure you move the meat around the pan as it cooks so it doesn't stick
1 and 1/2 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons chopped minced garlic (I used the jarred kind)
1/4 teaspoon crushed red pepper (omit if you want a much milder version)
1/2 teaspoon mild smoky hot sauce (I used Scoville Brothers Singing Smoke)
add 1/2 cup bone broth (my favorite is Fire and Kettle which is simmered for 20 hours with various herbs and spices)
Cook until meat is cooked through and liquid is reduced by 1/2, stirring occasionally.
Stir meat mixture into tomato mixture and cook on low 4-8 hours. (you could also just cook this on the stove, heating until the vegetables are soft and the mixture is up to a boil.
Top with shredded cheese and/or sour cream.