Bonnies Chili Mac Recipes

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

BONNIE'S CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

BONNIE'S CHILI MAC

Steps:

• 1. COOK'S TIP: Read the recipe and assemble the ingredients before beginning. (This recipe also works with gluten-free elbow macaroni) You can also add other ingredients to this recipe that you can't live without. It is good with pinto beans.
• 2. Chop the vegetables. Heat a medium skillet with one tablespoon of olive oil. Saute the onion, garlic, celery and peppers until almost tender. Add the mushrooms. Set aside and keep warm.
• 3. Put a large pan of water on to boil the elbow macaroni (or whatever pasta you choose) until it is done to your liking. When it is boiled drain and set aside.
• 4. Cook the ground beef in a large skillet over medium high heat. Cook the meat until it is brown. Add the paprika, cumin and chili powder, salt and pepper. (or substitute with taco seasoning if you like.)
• 5. When the meat is brown, add basil and tomato pasta sauce and all the vegetables. Turn the heat down to simmer, and cover with a lid and cook for 20 minutes. Stir on occasion to prevent burning.
• 6. Add the cooked macaroni. Gently stir. Cook on lowest setting for 5 more minutes or until everything is heated through. Stir in the Rotel tomatoes and 2 TBS of juice, and cook 5 minutes more, adjust seasoning if needed, and Serve.
• 7. COOK'S TIP: Pour the unused 1/2 can of Rotel tomatoes in a ziploc baggie, label it, and freeze it for the next time you want to make this dish.
• 8. Here is how it looks!
• 9. Plate it! Enjoy!
• 10. COOK'S TIP: It is even better the next day when flavors blend over night.

CHILI MAC

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni. Season with salt and pepper. If desired, top servings with cheese and sliced jalapenos.

BONNIE'S EASY WESTERN STYLE CHILI

Steps:

• 1. Brown the meat and onions in a large skillet. Add the seasonings, tomatoes, and tomato sauce. Simmer for about 15 minutes.
• 2. Add the cans of chili, stir, and simmer for about a half hour. If you allow it to sit overnight and let the flavors blend, it is awesome. I heat it up in the crockpot the next day. Great for get togethers! Enjoy!

CHILI MACARONI AND CHEESE

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

BAKED CHILI MAC

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.