Description
I love this diner style chili mac recipe. So good, and not too spicy! And you can eat it three, four or 5 ways!
Ingredients
1 lb ground turkey or chicken or beef
1/2 c diced onion plus 1/2 c more for topping
2 minced cloves of garlic
1 T ancho chili powder or just use your favorite chile powder
1 T rojo chili powder
1 t oregano
1/4 t allspice
1/2 t smoked paprika
1 t cocoa
1 14 oz can diced tomatoes
1/2 envelope Lipton’s onion soup mix
1/2 c ketchup
1 T yellow mustard
1 t Frank’s hot sauce
1 c water or beef bouillon
1 can pintos, drained and rinsed
1 1/2 c grated cheddar cheese
Canned Parmesan cheese at your discretion
1/2 lb cooked spaghetti or elbows
BBQ Sauce
1/4 c ketchup (I’m a Heinz girl)
2 T Worcestershire
2 T brown sugar
Instructions
Brown turkey over medium heat and crumble it as it cooks.
Add onion and garlic and cook for about 2 minutes. Push to side and add chili powders, oregano, allspice, and paprika. Cook for a minute or so until spices are toasted. You will smell them.
Add can of tomatoes, cocoa, onion soup mix, ketchup, mustard and Frank’s hot sauce. Let simmer a few minutes until liquid has disappeared by about half.
Stir in can of beans. Now stir in water and let simmer about 10 minutes. It should still look like a thick gravy but not be so thick as to not have liquid. If you let it sit a bit too long and it gets too thick just add a little more water. It can take it!
BBQ Sauce
Mix ingredients together and shake or stir until sugar dissolves.
Assembly
Place a serving of pasta on a plate. Top with several spoonfuls of chili. Spread the chili with 1 T of BBQ sauce or to taste.
Top with some spoonfuls of diced onion and then the grated cheddar. Feel free to use the Parmesan out of a can. And just for good measure I topped my chili off with a few pepperoncini slices, but you could use jalapenos. If you like saltines-go for it! Crumble a package of oyster crackers on top or some Saltines straight from the cellophane!
