Chili Mac For A Crowd
Makes 10 – 12 Servings
8 Cups Family Chili (see master recipe)
1 – 32 oz. Box of Chicken Stock (salted stock is preferred)
12 oz. Rotini Pasta, uncooked (you can use elbows too if you like)
1 – 2 tsp. Salt
1 tsp. Black Pepper
12 oz. Shredded Cheese (you can use Cheddar or a Shredded Mexican Blends from the Grocery store, or a bit of both!)
¼ Cup Sour Cream
- In a large soup pot add the chili and the chicken stock. Cover it and gently bring the contents of the pot to a boil.
- Once it has reached a boil, stir in the Pasta, Salt and Pepper. Return the contents to a boil and then adjust temperature so that it all continues to vigorously simmer. Stirring the contents of the pot every few minutes, simmer the ingredients until the pasta is cooked all the way through and everything has nicely thickened, this will take 15 – 20 minutes.
- Next, remove the pot from the heat and stir in the Cheese and the Sour Cream. Fold these into the chili and pasta until fully incorporated, then return the pot to stove and gently return the contents to a gentle simmer. Simmer for a few minutes so that everything nicely combines. Taste at this point and adjust the seasonings how you like. You may wish to add any of the following: Salt, Pepper, Cumin, Paprika or Cayenne…or it might be absolutely perfect! It will all depend on how much spice your master chili recipe had and whether you are using salted or unsalted stock.
- The Chili Mac is now ready to serve! If you are not eating right away simply keep it covered on the stove and keep the heat at a very low flame.
This is a great 30 minute dinner that you can make with day or two old chili! You can even freeze the 8 cups of chili after making the master recipe, so that you have it ready when you want to make your Chili Mac! This is a nice idea because you don’t have to eat chili every day for a week. Instead, you can put in the work on a lazy weekend day. Serve chili for dinner right away and have Chili Mac a week or two later. It makes eating leftover not seem so monotonous.