Chili Mac & Cheese Made Three Ways

Here is a great recipe that is sure to be a fan favorite at home or your next cookout. My faithful readers will know I love a recipe that I can adapt to be cooked at home, in the woods, or even during an emergency. 

This recipe has three forms. The first is the general recipe and concept I use for all three. It is made at home out of fresh ingredients. Then you can easily adapt it for larger crowds or to be made in the field. 

Ingredients:

  • A large pot.
  • 4 ounces beef. You can use hamburger or any cut you really prefer. I usually use hamburger meat. 
  • 5ounces pasta
  • 1 large garlic clove diced. 
  • ½ of a large onion
  • 2cups chicken broth
  • 1 diced tomato
  • 1/2can of kidney beans
  • Salt and pepper to taste
  • Chili powder, you can use the store-bought chili seasoning. I have and it works out well. You can also use straight chili powder to your tastes. 
  • Shredded cheese. I prefer sharp cheddar but, again this can be your own choice. The amount is up to you as well. I would suggest starting at 1 cup and working your way up until you have it tasting the way you want it too. 

Start with browning the meat. Once it is nearly done add in the onion and statute until translucent. Then add in the garlic. Continue cooking for another 30 seconds. Finally, add in the remaining ingredients but save the cheese until last. When the pasta is cooked to your liking, melt in the cheese. With these amounts, you can easily feed two or three people. Simply double or triple for more people. 

The next recipe is super simple and I use it on nights that I don’t have a lot of time for dinner. It can easily be ready in under ten minutes. 

Ingredients:

  • One box Velveeta elbows and cheese
  • One can of the chili of your choice. I like Hormel with beans but, hey it’s your dish you make it how you like it. 

Simply cook the macaroni according to the directions on the box. Add in the chili at the same time as the cheese. Now I usually only add half to three-quarters of the cheese sauce. I think all of it overpowers the dish. Top with chili powder, hot peppers, or anything you choose to spice it up, and you have a dish that didn’t take ten minutes to make. 

The third and final form of my chili mac is what I use when I want to take it in the field. Simply, you swap out the first recipe with dehydrated ingredients. Harmony House products can be found on the internet and they are worth their weight. Again this is a recipe that you can easily scale up and down depending on the size of your cook pot or the number of people you are cooking for. I have made it with a bush pot down to a  USGI canteen cup. With dehydrated ingredients you will need to increase your cooking time. 

There is the basic information! You decide the outcome!

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