This military-style chili mac from Tracy Lingle brings MRE beef-mac-and-tomato nostalgia to a home-cooked dinner. Texas Chili seasoning and Platoon Sergeant SPG season the ground beef and tomato sauce before the macaroni goes in.
Use a pot for the elbow macaroni and a large skillet for the beef mixture. Cook the pasta to al dente, drain, and set aside. Once the beef, onion, tomatoes, and seasonings have simmered, stir in the noodles for the final five-minute simmer.
Adjust the seasoning before serving
The recipe starts with 4 teaspoons of Texas Chili, with more to taste. Add Platoon Sergeant SPG during the sauce stage as directed below. The recipe card allows 15 minutes of preparation and 45 minutes of cooking; plan for about an hour.
This military-style chili mac brings beef, elbow macaroni, and tomatoes together with Texas Chili seasoning and Platoon Sergeant SPG. Cook the pasta separately, simmer the beef and tomato mixture, then combine them for a hearty dinner serving six to eight. Allow about one hour including preparation.
Add some beef tallow to a large skillet and preheat. Also, begin boiling the macaroni noodles until al dente. Once the noodles are done, drain them, and set them aside.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
