Sunday, October 23, 2011

Chili Mac

This recipe comes from Michelle's sister. If you're fortunate enough to live near a Steak n' Shake, you can have this all the time. If you aren't, then this tastes almost exactly like the original. It's seriously good. (This is our youngest niece).

Here's what you need:
1 lb lean ground beef
32 oz. ketchup (we use Heinz)
1 package Chilli Man Seasoning Mix (I'm told you MUST buy this brand - it tastes the best)
12 oz. spaghetti

shredded cheddar
Kidney beans

Here's what you do:
Brown ground beef completely over medium-high heat in a high-walled skillet. Drain off the excess liquid. If you want to go a little healthier, ground turkey works just fine here too.

Start your water boiling for your pasta.

Drop your heat to medium low and add ketchup and chili packet to the skillet. We used about 2/3 of a 40 oz. ketchup bottle.

Stir that around and let it simmer until your pasta is cooked.

Salt your pasta water with kosher salt and add in your spaghetti. 

Once your pasta is cooked, drain and toss in a bowl with a little olive oil. This is just so your pasta doesn't stick together.

Plate your spaghetti, top with the chili sauce and add toppings as you like. We had chili three-way with just freshly shredded cheddar on top.


1 comment:

  1. A variation on this is to us Heinz chili sauce instead of ketchup, but don't put it in the meat mix, serve it around the outside of the meat, then mix them up when you eat. (Use a little water with the meat and spice mix.)

    Of course, the Cincinati Chili variation is another show.