We woke up to a pretty heavy frost this morning and the chill in the house reminded me that I forgot to turn the heat on before bed. The cooler weather has had me thinking I need to make some chili but I’ve been wanting pasta too so why not combine the two and revise my old chili mac recipe to something a little newer. This turned out really good and a second helping confirmed it. If I had some salad fixin’s in the fridge I would have fixed one to go with this, but warmed up yeast rolls went just fine.
Fall always puts me in the mood for hearty comfort meals and this one fit that bill. Although growing up we ate soup all year long, come Fall and cooler weather Mama and my Grandmothers had their soup pots and dutch ovens ready and waiting to be filled. While multiple variations of vegetable soup would be served there was also a lot of potato soup and beef, pork or chicken stews. Nannie Hembree’s go to recipe was always her Arsh Stew which I have shared with y’all. To this day it’s still one of my most comforting recipes I make of hers. I used to always buy stew meat to make it but Mama told me the best meat for Nannies Arsh Stew was a good ole chuck roast and that’s all I use now when I make it, not to mention it’s a whole lot cheaper than stew meat. I loved the Fall cookin’ at home and when visiting my Grandmothers. The use of all the Summer veggies that were grown in Papa’s garden was put to so many uses over those chilly months to keep our bellies nice and warm.
- 2 lbs. ground beef
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground cumin
- 1.25 oz. pkt. chili seasoning
- 15.5 oz. can chili beans, do not drain (sold where pinto beans are sold)
- 14.5 oz. can petite diced tomatoes, do not drain
- 8 oz. can tomato sauce
- 4 oz. can diced green chilies
- 1 C. beef broth
- 1 1/2 C. dry elbow macaroni
- 1 1/2 C. shredded cheddar cheese
In a large skillet with a lid begin browning the meat, breaking it up as it cooks. About 3/4 of the way into browning the meat add the onion and cook till the meat has cooked through. Drain off the grease and add the garlic, cook for 1 minute. Stir in the salt, pepper, cumin and chili seasoning combining well. Stir in the remaining ingredients, minus the cheese. Cover and reduce the heat to low. Cook for 25 minutes, stirring occasionally. Stir in the cheese and turn off the heat. Keep covered and let sit for 5 minutes. Stir again before serving.