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Game Day Chili Mac!

By: Sean

Content Writer

5 min read

Susan's Chili Recipe

• 12 strips uncooked bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1.5 tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion Powder
• ¾ tsp ground black pepper
• ½ tsp salt
• ⅛ tsp cayenne pepper
• 1.25 cups beef broth
• 15 oz. can dark red kidney beans
• 15 oz. can black beans
• 14.5 oz can diced fire roasted tomatoes
• 7 oz. can fire roasted green chiles
• ¼ cup tomato paste
• 1 tbsp Worcestershire sauce
• Suggested toppings: sour cream, shredded cheddar cheese and corn chips

Susan's Mac And Cheese

• 2 bags garlic cheddar croutons
• 3 tbsp cold butter
• 1 lb. penne pasta
• 5 tbsp unsalted butter
• 1 tbsp sea salt
• 6 tbsp flour
• 1.5 tsp mustard powder
• ¼ tsp cayenne powder
• 5 cups whole, 2% or fat free milk
• 2 cups Monterey Jack or gruyere cheese
• 2 cups sharp cheddar cheese (or your cheese of choice)
• 1 tsp table salt

1. Place chopped (uncooked) bacon in a large cast iron pot or Dutch oven. Keep in mind that you'll be leaving room for macaroni and cheese topping throughout the recipe. Cook over medium heat until crisp and cooked through. Remove bacon to a plate lined with paper towels and drain all but 1 ½ tablespoons of grease.
2. Add onion and pepper and cook until softened, about 3-5 minutes.
3. Next, add garlic and cook until fragrant (about 30 seconds).
4. Place in the beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
5. Add all remaining ingredients (beef broth, beans, tomatoes, tomato paste, chilis, Worcestershire sauce) and your cooked bacon and stir well.
6. Bring to a boil and cook 1-2 minutes, stirring frequently.
7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for at least 30 minutes or up to an hour to allow flavor to really develop.
8. Keep preferred toppings (sour cream, shredded cheddar cheese, and corn chips) on the side until macaroni has been added in part 2.

Susan's Mac And Cheese For The Topping

1. We'll be making the macaroni and cheese separately, then adding it to the chili pot afterwards for a quick broil to make the chili mac.
2. Place croutons in food processor, and pulse until crumbs are 1/8 inch.
3. Adjust oven rack to lower-middle position and heat broiler.
4. Bring 4 quarts of water to a boil over high heat.
5. Add pasta and 1 tbsp sea salt; cook until pasta is tender; drain and set aside in colander.
6. In the now-empty pot, heat butter over medium-high heat until foaming.
7. Add flour, mustard, and cayenne; whisk well to combine.
8. Continue whisking until mixture becomes fragrant and deepens in color (for about 1 min).
9. Slowly whisk in milk; bring mixture to boil; whisk constantly (must reach full boil to thicken).
10. Reduce heat to medium; whisk occasionally until it reaches the consistency of heavy cream (for around 5 minutes).
11. Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted.
12. Add pasta; cook over medium-low heat, stirring constantly until mixture is steaming (for around 6 minutes).
13. In the chili Dutch oven or cast iron pot, top with macaroni and cheese mixture. Sprinkle evenly with bread crumbs.
14. Broil until crumbs are golden brown, 3-5 minutes.
15. Serve and enjoy! Add toppings as preferred, eat with a fork or scoop up with chips.