Classic Chili Mac

Basically a mild chili seasoned with Italian herbs and mixed with elbow macaroni, Grammi’s Chili Mac recipe (or American Goulash, for the purists) is neither sophisticated nor fancy, but it is delicious, comforting, and tastes like home.

Course Main

Cuisine American, Comfort Food

Diet Low Lactose

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings

Calories 269kcal

Author Renee

Equipment

1 10-inch Enameled Cast Iron Dutch Oven
1 Wooden Spoon

Ingredients

4-6 ounces raw bacon chopped into ½" pieces
1 large onion chopped
1 pound lean ground beef
30 ounces chopped tomatoes 2 cans
1 ½ cups chicken stock or water
1 teaspoons salt
½ teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
1 ½ cups elbow macaroni
½ teaspoon hot sauce

Garnish

shredded cheese Parmesan or cheddar are both good choices.

US Customary - Metric

Instructions

Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface.
Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 5-7 minutes.
Add ground beef (or other ground protein). Stir and cook until browned.
OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
Stir in elbow macaroni. It should be completely submerged in mixture.
If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another ½ cup of chicken stock or water.
Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes.
The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.
Stir reserved bacon pieces back in. Taste and season again before serving.

Notes

INGREDIENT NOTES:

Ground Beef - You can use the ground protein of your choice. I often make this with ground turkey or ground chicken Italian sausage with great results.
Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano.
Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning.
Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac.

Nutrition