Not all of the food that I post will be BBQ related. Sometimes you need an easy meal that you can set and run and do errands. A handful of fresh ingredients, very little prep. This is one of those. It reheats phenomenally, so it makes fantastic leftovers.
This is my Cheater Chili Mac. It’s really mindless to make, and one of the reasons for that is the Chili Magic. There’s no measuring spices involved here. The bad is that it’s not really a personalized chili, but it’s consistent and easy.
To make things even easier, since my wife and I had some running around to do, I tried using our slow cooker. Typically I use a chili pot, but I figured I’d try it this way.
Prep time 10 mins, cook time 6 hours
2-2.25 lb ground chuck 80:20
2 cans Chili Magic (1 per lb)
1 28oz can diced tomatoes (14oz per lb)
2 jalapeño peppers (2 per lb)
2 Serrano peppers (2 per lb, for spicy) **eliminate these if you want non-spicy and if you want slightly less you can de-seed them
1 medium yellow onion
2 medium sweet peppers (I like yellow and orange to add color)
1 Tablespoon minced garlic
1 Tablespoon sriracha chili paste
Start a large pan on the stove at medium heat, heat some oil then add your garlic and chili paste.
Once the garlic appears to be nicely browned, add the cold ground beef to stop the cooking. Then chop up the beef with a spatula and mix in all of the ingredients. Raise the heat to med-high and completely brown the beef.
While the beef is browning, chop your ingredients and get them ready for the slow cooker.
Tip: when cutting sweet peppers, start your knife at the top near the stem then carve down and around the bulb of seeds. This makes cutting sweet peppers a lot easier without having to deal with all of the tiny seeds everywhere. Then toss out the core.
Mix everything together in the slow cooker, set heat to low for 6 hours and carry on with your day.
After 4 hours I actually raised the heat to high, because I wanted it to cook down a little more. I like my chili to be nice and thick.
I always grew up with Mac n cheese with chili, but as I’ve grown up I found that this seems to be something unique to my family. If you’ve never had Chili Mac with Mac n cheese, you absolutely have to. Even better, if you have time to make homemade Mac n cheese.
Again though, in the spirit of a super easy chili, I used Kraft.
Serve the chili atop a bed of Mac n cheese with a handful of finely shredded cheese.
Mix and enjoy!