Chili mac is an easy and hearty one-pot dish. With ground beef and macaroni in a savory tomato sauce, chili mac resembles what many Americans would consider goulash. American goulash is mentioned in cookbooks as far back as 1914. Recipes vary but the main ingredients are ground beef, canned tomatoes, and pasta. True goulash originated in Hungary as a herdsman’s humble dish of beef spiced with paprika; it did not contain pasta.
Recipe Servings: 6
- 2 lbs lean ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 packets (1.25–1.75 oz) of chili seasoning
- 1 can (28 oz) petite diced tomatoes with juice
- 1 can (15 oz) tomato sauce
- 2 cups uncooked elbow macaroni
- Salt, to taste
- Ground black pepper, to taste
- 2 cups shredded mexican blend cheese
- Combine ground beef and onion in a large pot or Dutch oven and set it over medium high heat. Cook, breaking up the meat, until browned, 10–15 minutes.
- Drain grease and return mixture to heat.
- Add the garlic and cook for 1 minute.
- Stir in beef broth, tomatoes with juice, and tomato sauce.
- Bring to a boil and then reduce heat to a simmer.
- Stir in uncooked pasta, cover, and cook, stirring occasionally, until onions and pasta are tender, about 10–12 minutes.
- Season with salt and pepper.
- When ready to serve, add cheese, stirring until melted.
Recipe introduction and directions © Copyright 2016-2023 World Trade Press. All rights reserved.