Uncle John’s Chili Mac is an incredibly hearty one pot comfort food dish that’ll spice up dinner any night of the week!
Comfort food season is lookin’ mighty fine at our house lately guys.
And today’s incredibly hearty, Chili Mac is a one pot meal that’ll spice up your weekly menu AND feed a crowd this holiday season.
I saw this dish on my brother-in-law’s IG feed a few weeks back, and I knew I’d have to share it here at the BHK.
My brother-in-law, aka Uncle John, is an amazing cook.
He truly enjoys being in his kitchen and creating meals for his family and anyone who comes to visit.
He never cuts corners and everything he makes is from scratch with fresh, quality ingredients.
I was intrigued by his Chili Mac because I’ve made chili tons of times, but never have I thought to add pasta to it.
Talk about a satisfying dish!
It’s protein-packed with a combination of two kinds of beef; beef stew meat and ground beef. And flavor-packed with a generous helping of chili powder, Mexican oregano, cumin, garlic, jalapeños and chipotle peppers in adobo sauce.
A Few Cook’s Notes for Chili Mac Recipe:
McCormick’s makes a Mexican Oregano, but if you can’t find it regular dried oregano will also work.
Before adding the dried oregano, crush the leaves between your fingers. This releases more flavor.
I followed Uncle John’s suggestion and served my Chili Mac with homemade cornbread on the side.
This is one of those dishes that tastes even better the next day too. The flavors meld and the sauce gets richer and more concentrated.
This is the perfect comfort food dish for when everyone is home for the holidays folks. I’m also thinking this has Super Bowl 2019 written all over it.
I guarantee it would be a fan favorite. Thanks Uncle John! Enjoy!
- 1/2 cup vegetable oil, divided
- 2 lbs. beef stew meat, cut into bite-sized chunks
- 2 lbs. ground beef
- 1 large yellow onion, chopped
- 2 jalapenos, seeds and ribs removed and finely chopped
- 3 chopped chipotle peppers in adobo, plue 3 tablespoons of the adobo sauce
- 6 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 heaping Tbsp. dried Mexican oregano, crushed a bit between your fingers
- 5 cloves garlic, minced
- 1 bottle Negro Modelo beer
- 2 28-oz. cans diced tomatoes, with their juice
- 6 cups low-sodium beef stock
- 1 lb. elbow macaroni
- shredded cheddar, finely diced red onion, sour cream, scallions and finely chopped parsley, for garnish, if desired
- In a very large Dutch oven, heat 1/4 cup vegetable oil over medium-high heat.
- Season the stew meat well with salt and pepper, then sear it in the oil. When well seared, about 7-10 minutes, remove the meat from the pot using a slotted spoon. Discard the oil and any rendered fat from the pot. (Appropriate time to treat yourself to half a lager according to Uncle John!)
- In the same pot, heat another 1/4 cup of vegetable oil, over medium heat. Add the chopped onion and jalapenos, and season with salt and pepper. Stir to coat the veggies with the oil. Cover with a lid. Let the vegetables sweat and release much of their liquid, 7-10 minutes. (Now it's time to drink the other half of your lager.)
- Remove the lid and let the liquid evaporate mostly, then add the ground beef and brown until no longer pink. Add the chili powder, cumin and oregano. Stir until well combined. Cook for 2 minutes, then add the garlic and cook for another 1 minute. Add the chopped chipotle and adobo sauce.
- Add the stew meat back to the pot with any accumulated juices. Add the Negro Modelo to deglaze. Let the liquid come to a boil and cook for a few minutes to cook off the alcohol. (Time for another lager for yourself!)
- When the Negro Modelo has reduced a bit, add the two cans of tomatoes with their juices and 6 cups of beef stock. Bring to a boil, then cover the pot with the lid, leaving a small space for the steam to release. Reduce the heat to low and simmer for 2-2 1/2 hours, stirring every 20-30 minutes, until the stew meat is tender.
- While the chili simmers, it would be the perfect time for another lager for yourself!
- At the 2 hour mark, or when the stew meat is tender, give the chili a stir and add more beef stock if needed (up to 2 cups. I didn't need to add any more than the initial 6 cups). Cover completely with the lid and turn off the heat. Adjust seasoning, if needed.
- Boil salted water for elbow macaroni. Cook the pasta six minutes to partially cook, because it will finish in the chili. When pasta is done, drain and add to the chili, stirring to combine. Let the pot sit, covered, for 5-10 minutes. Ladle into bowls, top with desired garnishes.
- Cook's Note: You can substitute two glasses of wine for the three lagers you consume during the making of this dish. Lol!