chili mac

I made this chili mac a few weeks ago with my dad when my mom was out of town. It had been a really long time since I had any chili, but it’s something that I definitely crave the first few weeks of cold weather. So, now I sit here in at our new lake house looking out the window at the bare trees and the chill blowing across the water and want nothing else than this chili.

No turkey, no ham, no whatever, just chili. Well, I’d eat that canned jellied cranberry sauce… and this chili.

So, happy Thanksgiving! Enjoy your turkey or whatever you’re munching on tomorrow, and make this chili when all your leftovers run out, whenever that may be.

Chili Mac

Makes about 10 servings

1 lb. beef sirloin, cut into 1-inch cubes
1.5 lb. coarsely ground beef
2 links Mexican chorizo
1 Medium onion, chopped
2 Tbsp. garlic salt
¼ c. chili powder
1 Cinnamon stick
3 Bay leaves
2 Tbsp. ground cumin
1 Jalapeño, de-seeded and minced, or 2 tbsp. freeze-dried jalapeños
3 Tbsp. chopped cilantro
1 28-oz. can whole peeled tomatoes
1 28-oz. can tomato puree
2 Tbsp. cornmeal
2 Tbsp. flour
3 14-oz. cans beef stock
2 14-oz. cans kidney beans, drained
1 lb. elbow macaroni
Any desired toppings, such as oyster crackers, parmesan cheese, cheddar cheese, cilantro, ketchup, etc.

Set a large pot over medium high heat. Drizzle with a bit of olive oil. Season sirloin with salt and pepper and add to pot. Cook, stirring occasionally, until all sides are browned. Remove to a separate bowl and drain excess liquid.

Add ground beef and chorizo. Cook for about 3 minutes. Add onion and continue cooking, stirring frequently, until cooked through. Add garlic salt, chili powder, cinnamon stick, bay leaves, cumin, jalapeño, and cilantro. Mix thoroughly. Continue stirring over the heat for a couple minutes so the spices can get all toasty.

Add the cans of whole tomatoes and tomato puree. Stir together. Slowly stir in cornmeal and flour so as not to get any lumps. Stir in cans of beef stock. If needed, add an extra can of water depending on how thick your chili looks (remember you can always add water later, if needed). Bring to a boil.

Reduce heat to low and simmer uncovered for about 2 hours. Add kidney beans. Simmer on low heat uncovered for another 2 hours. Stir occasionally.

When you’re reading to serve, cook elbow macaroni according to package directions. Add a little bit to the bottom of a bowl and add the chili on top. Garnish with any desired toppings.

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