Beck's Chili Mac
25 ingredients
14 steps
Ingredients
- 2 tbsp Olive Oil
- 2 lb Ground Beef
- 3 tbsp Chili Powder
- 1 tbsp Paprika
- 1 1/2 tsp Oregano
- 1 tsp Allspice
- 1/4 tsp Ground Cloves
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 tbsp Unsweetened Cocoa Powder
- 5 Garlic Cloves; minced
- 2 tbsp Worcestershire Sauce
- 1 can (15oz) Red Kidney Beans
- 1 can (15oz) Great Northern Beans
- 1 can (15oz) Navy Beans
- 1 Onion, chopped
- 1 bunch Green Onions; chopped
- 2 1/2 cup Beef Stock
- 1 can (28oz) Diced Tomatoes
- 1 can (6oz) Tomato Paste
- 20 oz of Canned Corn Kernal
- 1 box elbow macaroni noodles
- 2 Jiffy Corn Muffin Mix - Make to Instructions listed on box
- 6 oz of corn kernals to muffin mix
- 4 tbsp brown sugar
Directions
-
1In a large soup pot or dutch oven would be better.. add Olive Oil & G. Beef and Brown..
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2While that browns, get a large saucepan of water for noodles.
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3Once meat is almost finished, add spices and onions.. cook down.
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4After, add noodles to boiling water.
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5Next.. add worcestershire sauce with beef stock.. Then add diced tomatoes, along with tomato paste.
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6Then add 3 cans of beans.. And lastly 20 ounces of corn kernels.
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7Cook down for twenty minutes or so.. *By this time now, noodles are done.
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8You want them al dente.
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9Drain, put back into pan, sprinkle oil to keep from sticking & put aside.
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10While chili is finishing up.. prepare corn muffins.. preheat oven and such... **Please prepare the muffins from the directions on the packaging.
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11Or make your own mixture.. whichever you prefer.
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12After muffins are done, chili should be all done by now.
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13Enjoy!
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14!
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