It’s too hot to cook. But how many times can one person eat Chinese food? That’s when this little gem comes in handy. All the prep work happens early in the day. There is work at the beginning, but then you have the joy of knowing dinner is basically done. I tend to do all the Mise en place (French for prep work) and cooking around noon – then it’s a simple plop into the crockpot and off you go back to work!
Eatmore is a family recipe. This version of the chili isn’t the same as the original but I like the taste better. My Great-Grandmother Ga-Ga gave this family favorite the title because if she made it – everyone would eat more. What is Eatmore? It’s chili-mac. Yeah, there is something magical about chili and pasta together. But I haven’t eaten chili-mac in years until I decided to mess around with our family favorite. Let me know what you think!
Eatmore (AKA Chili-Mac)
1/8 cup (or 2 tablespoons) chili powder
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 onion, chopped medium
1 red (or green or yellow) bell pepper, chopped medium
3 cloves garlic, minced
1 pound 85 percent lean ground chuck
1 tablespoon of vegetable or olive oil
1 (28-ounce) can tomato puree
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1 LB Elbow macaroni (you are going to use 3/4 of the box)
1) Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in your large Dutch Oven (AKA DO)
over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl.
2) Add beef and cook in DO. Increase heat to medium-high and cook, using a wooden spoon to break up the beef until just slightly pink, about 5 minutes. Drain beef in a colander.
3) Wipe pan. Add oil, and put onions and bell pepper, back in your DO to cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beef back in and mix.
4) Add tomato puree and toasted spices mixture and bring to simmer for 5-10 minutes
5) Transfer contents to slow-cooker insert (use a pam-type spray oil first)
6) Set slow cooker to low, cover, and cook until tender, 4 to 6 hours,
stirring in beans during the last hour of cooking.
7) Once you’ve added the beans and an hour has passed cook your elbow macaroni around eight minutes (follow package directions)
8) Drain pasta, pour into DO and mix all the yummy goodness.
9) Put in bowls, add cheese and try… you just try not to eat more.
Yield: 6 servings
P.S. This isn’t a photo of my Eatmore. I’ll update with a real photo once it’s ready!