Rachael Ray Chili Mac Recipes

THREE-ALARM ITALIAN STYLE CHILI MAC

Steps:

• Cook pasta in salted water until al dente. Preheat broiler to high.
• Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

CHILI MAC

Steps:

• In a large pot, boil pasta until al dente.
• Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
• Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY

Steps:

• To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
• Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
• Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
• While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
• Sprinkle the chopped scallions over the top and watch this one disappear in no time.

UPTOWN DOWN-HOME CHILI

Steps:

• Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

RACHAEL RAY CHILI MAC

Steps:

• In a large pot, boil pasta until al dente.
• Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes
• Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.