One thing my Momma did right was make my sister and I cook once a week (and clean too, unfortunately) so I require it of my kids in the summer. Some need more help than others, but that's fine. D made a recipe for EMERIL'S CHILI MAC after being inspired by watching an old rerun of "Jon & Kate + 8" where Emeril comes to visit. It was good, however, don't make the full recipe or you'll be eating it for days!!!! We halved the recipe and it made a 13 x 9 pan, which was plenty for our family! I also used regular oregano and chili powder. Here's the recipe:
Chili-Mac
Recipe courtesy of Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
Now this is a scrumptious casserole. It is super simple and, best of all, it's a huge pan of bowl-you-over goodness that will feed the entire family…and then some!
Prep time 10 minutes; Cook time 40 minutes; Total time 55 minutes
Ingredients:
2 teaspoons olive oil
2 medium onions small diced, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta cooking water
2 pounds extra lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano
2 tablespoons minced garlic
1 (28 ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired
Instructions:
Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes. Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
Preheat oven to 400 degrees F.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.
Yield: 6 to 8 serving
