Chili Mac Casserole | hamburger meat recipe

Hello everyone, today I am going to show you my version of

chili

mac. Typically you mix ground beef with macaroni, season it like

chili

, and add cheese. It's really good and really easy to make, but today I'm going to layer it and turn it into a kind of

casserole

dinner, it'll be fine, so I'm going to get started. I'm going to turn this on, so I'm going to start with a pound of lean ground beef. This is like an 85. 15. I'm going to add a tablespoon of chopped dried onion, a teaspoon of ground cumin with a little bit of garlic powder, let's see, we'll make a tablespoon of chili powder, if I need more, I'll add some later . to go with half a teaspoon of smoked paprika, half a teaspoon of salt and I'm just going to separate this and cook it with the seasonings and spices, there are some squeezed juices and fat on the bottom, like I said, the fat is minimal with leaner

meat

, but if you're using 80 to 20, then you need to drain the fat, let the

meat

let the juices evaporate and cook and then drain the fat, okay, so I'm going to use a tablespoon. actually diced chipotle chiles in adobo sauce, I'm going with a tablespoon, yeah, like a tablespoon here that I have, let's see, I'm using tomato paste, I think it needs a little more chili powder, but like I said, it's up to you. with another half tablespoon give it a mixture, let's cook everything again.

I'm going to let this cook for another five minutes. I will add. I'm going to start with about four tablespoons. Yeah, you know what I'm going to go with. five tablespoons of all-purpose flour a crust has formed on the bottom of the pan and I've been cooking the flour, it's been about a minute and a half. Some people like to cook the flour much longer, I think about a minute works. for me and what I'm doing, now I'm going to use two cups of beef broth, this is like a low sodium beef broth and I'm going to give it a mix, take the pan and you'll see it thickens oh man.

It smells so good a little bit I'm going to finish off the rest of that broth scoop up the fun scrape the bottom give it a good mix make sure the flour is incorporated well with the broth let's see here and you'll want to taste it for the salt at this point let me see I'm going to try a little bit of that, it needs a little bit more salt, but salt and by the way, I need to add a little bit of pepper, salt, seasonings and spices, they're really up to your preference. Okay, I think that's all you need.

Some people also like to add a splash of apple cider vinegar with a little more sugar to develop more flavor, but I'm going to stick with this today. I'm not really going to stew this. for a long time okay this is where I need it so I'm going to cover it and offset it a little bit and let it simmer for about 15 to 20 minutes and then it'll be fine so I wanted to mention that if you don't like them or You don't have the chipotle chiles, you can omit them and just add a total of two tablespoons of light chili powder.

It will work. Now it's time to make this cream sauce or the cheese sauce for the macaroni. I'm going to start, let's see, I don't know how much I have left. I guess I'll choose that one. I would say about three tablespoons of butter. The little shake of onion powder, about an eighth to a quarter teaspoon. and I eat the same amount of paprika, I actually like to use smoked paprika, but since chili already has that smoky flavor, today I'm going to use regular, but if I was just making macaroni and cheese, I would love to make macaroni and cheese with paprika smoked.

I'm going to go with one, let's look at two, let's do like three, like a quarter cup of all-purpose flour. I'm really looking at things today, guys, I just want to get dinner on the table, okay, so I think I'll go. with one more tablespoon of this I think you need it so we'll go with I'm a little all over the place so I think I went with about five tablespoons of all-purpose flour, I'd say I was working with about three and a half to four tablespoons of butter, it should be a ratio of equal parts butter and flour, but you know I'm looking at things and you're going to want to cook the flour here, the heavy cream and half the chicken broth and everything. two cups of liquid are going to mix, so make sure you mix and beat very well when you pour this.

I'm going to turn up the heat now so I can simmer, work on medium to medium low, nothing on high. You don't want to burn this. I'll finish it now that I turned up the heat. I'm going to keep whisking and I want it to simmer and thicken. It will take some time. I forgot to add a pinch of salt. I'm not going to salt this too much because the chicken broth has a little sodium too, but I want it and it's already starting to thicken and slices of American cheese, I'm going with what I have, you can add any fancy cheeses of your choice, I think It's wonderful that people get really creative with the cheeses they use and their macaroni and cheese.

I've always sliced ​​American cheese for sandwiches and you know, I always like a cheap store-bought brand of cheddar and that works for me. let's mix that in let it start to melt so that was four ounces of American cheese and I'm going to reserve a little bit of my medium sharp cheddar for the top but everything that I'm adding I'm going to use eight ounces of the sharp cheddar or medium and now I'm just going to mix this up and melt it and give it a taste and it's done so I've got the water boiling and I'm just going to add about two teaspoons of salt to this no. not too much salt and bring it up to a boil now I'm going to add 12 ounces of elbow macaroni let's stir and I'm going to cook this for about nine to ten minutes some people are very picky about how long they cook their pasta um for al dente, I think it has a boil time of seven to eight minutes, this is macaroni and cheese, I'm going for nine, okay, so here I have a baking dish, this is like 1.5 quarts, it's probably like the equivalent of an 8 by 12. and I'm just using the butter wrapper to butter the baking dish or you can just get softened butter and spread it all over okay okay so this has been cooking actually like between eight and nine. minutes, I'm going to drain it and pour it into my baking dish.

Oh, and you'll want to reserve some pasta water just in case, maybe like a half cup or so, drain the hot noodles and place them in my baking dish. So, okay, so my cheese sauce is kind of warm. At this point, I'm going to break it up and you should do this in a separate container, but I'm just going out on a limb. I'm going to crack a big egg cheese and just give it a mix and this is what I'm going to pour over my macaroni and cheese and you'll see how the sauce has thickened up pretty nicely it's perfect okay so cheesy and so good so Now you're going to mix this.

I'm going to mix it right into this baking dish, so now I'm going to add my chili and I'm just going to spread it on top like this, it's not going to be perfect cheddar right on top, this is ridiculously good. Don't suggest doing this all the time, it's actually a pleasure, honestly I could do it once or twice a year. It is a very delicious rich and tasty dish. By the way, it's going to come out uncovered and I'm going to place it on a baking sheet. leaf because you know it could spill, it is what it is, we'll do the best we can, okay, so going into the oven, this spilled, you can see a little bit there, but this is already done, so I'm going to take it out carefully. , but look at the crust on top, it's amazing, so I topped it with some dried parsley and this is done, it's very, it's very hot, so I'm going to let this sit for about 15 to 20 minutes. the way the baking time was 30 to 35 minutes at 400 degrees Fahrenheit and that was enough time for me to do what I needed to do and I baked it uncovered so I'm just going to let it set and then it's time to serve with a salad because it's my favorite side dish, very easy to make anyway, dinner will be good.

I hope you try this

recipe

. I hope you like it and thanks for watching.