ith tight fitting lid. Combine chili seasoning mix, onion, bouillon granules
Prepare Mac and Cheese as directed on
PLACE Barilla(R) Pronto(TM) pasta, garlic, onions, bell pepper, beans, tomatoes, and spices into the pot.
ADD broth/water. Cook over high heat.
After 5 minutes ADD the spinach.
Continue cooking until all of the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes).
STIR in cheese while the chili mac is warm.
TOP with fresh parsley and serve!
br>In medium saucepan, simmer chili until heated through.
Cook
0 minutes.
Make the chili: in a skillet, saute the
alt. Set aside.
Green Chili Crema:.
In a medium
stock and thyme to the chili and simmer for at least
idney beans, tomato sauce and chili seasoning; mix well.
Bring
ecipes to the jar:
CHILI MAC:
Brown ground beef and
aste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper
Cook ground beef and drain well.
Add chili sauce and cook for about 10-15 minutes on low.
Serve over noodles or any shape pasta.
In soup pot, melt butter with oil.
Add onion and leek and cook until tender.
Add tomatoes and 2 cups water.
Stir in carrots, potatoes, bay leaf, thyme, oregano, sage, salt and pepper.
Heat to a boil; reduce heat to medium and simmer for 35 minutes.
Add beans, 1 can water, chili mac noodles, escarole, broccoli, parsley and basil.
Cook an additional 20 minutes.
Brown meat and onion in skillet.
Drain off grease.
Season with salt, pepper, garlic powder and chili pepper.
Add tomato soup, beans and tomatoes.
Simmer.
Cook macaroni and add to meat mixture.
Simmer a while longer to heat through.
This makes quite a large amount.
Saute onion until clear.
Add mango and turn down low.
Fry ground beef.
Drain.
Add salt and chili powder.
Then add onions and mango mixture.
Mix. Toss cooked macaroni, tomatoes and chili into this.
Mix well.
Pour into a casserole, laying and lapping the cheese on top.
Bake, covered, for 25 minutes in a 300\u00b0 oven. Substitute:
1 can tomato puree and 1 can of whole tomatoes for the 4 cups of tomatoes.
PREHEAT oven to 375\u00b0F Prepare shells and cheese dinner as directed on package.
Stir in chili and peppers. Spread into 13x9-inch baking dish.
Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.
Serving Suggestion -- a little extra shredded cheese, or some sour cream! If you like it a little spicy, use hot chili with beans.
Break spaghetti into small pieces.
Boil in salted water until tender.
Saute ground beef, onion and bell pepper.
Open cans and pour chili and beans into a large, heavy pot.
Heat.
Pour off water on spaghetti and add to chili mixture.
Drain fat from ground beef mixture and add to chili; mix well.
Season to taste with hot sauce and chili powder.
Good.
Brown hamburger and drain grease.
Add all the seasonings , soup, water and chili beans.
Simmer at least 45 minutes to get the flavors blended well.
Need more sauce can use 1 more can soup and 1 more can water ( I have made with up to 3 cans with 1 pound of hamburger)
**Can omit the chili beans to have a mild spaghetti sauce.
Serve over spaghetti or cooked macaroni noodles.
** or just serve as chili with crackers
makes a big pot full (guess on serving size).
Drain kidney beans.
In a large skillet, cook meat and onion until meat is brown.
Drain fat.
Stir in beans, tomato sauce, undrained tomatoes, uncooked pasta, green chilies, chili powder, garlic salt and 1/4 cup water.
Bring to boiling; reduce heat. Cover.
Simmer 20 minutes, stirring often.
Top with cheese. Cover.
Heat 2 minutes or until cheese melts.
Serves six.
Brown meat; drain off fat.
Add onion soup mix and 4 cups water.
Add tomato paste and water.
Add tomato soup and water. Simmer until onions are tender.
Add chili powder and kidney beans. Cook elbow macaroni; add to chili.
In large heavy skillet or heavy pan, brown beef and cook onion with chili until tender; pour off fat.
Stir
to separate meat. Add remaining ingredients.
Heat; stir occasionally.
Makes 6 1/2 cups.