The name hails from a friend, since these are some of his favorite dishes, combined into one.
This is a three-step meal where each step can be done individually at different times and then combined later. It’s also a great if you have one of these dishes already made, but want to do something fun with the leftovers. Especially left over chilies.
The chili recipe that follows is spicy.
The Macaroni and Cheese recipe that follows is a little tricky if you’re new to making mad cheese sauce.
The cornbread directions come on the box. In this instance, I bought it premade. NEVER COOK THE CORNBREAD OVER THE MAC ‘N’ CHEESE. This will not work. You will get something awful and half cooked.
Kelly’s Helpful Kitchen Tip: Chop and clean everything a head of time. Keep the chilies separate from the rest of your ingredients.
Utilities:
- 1 2 quart casserole pan
- 2 large pots
- 1 skillet
- 1 small sauce pan
- A small whisk
- A large ladle
Spicy Chili
Please read this post addressing chopping chilies first. If you know what’s good for you.
- 12 oz tomato paste
- 16 oz. tomato sauce
- 2 15oz cans of red kidney beans
- 1 15oz can of chili beans
- 1 8 oz can of black beans
- 3 TBL onion powder
- 5 TBL garlic powder
- 1 TBL cumin
- 3 TBL parsley (fresh, chopped)
- 2 TSP oregano (dried)
- 1 Medium onion
- 3 whole habeñero chilis (cleaned, deseeded)
- 6 jalepeños (cleaned, deseeded)
- 1 New Mexico Chili (dried in the spice dept.)
- 1 lb. of ground beef (or Buffalo)
- 1 lb. of ground pork
- 1 can of Mexican beer (Modelo is my favorite)
Salt and pepper to taste
In a large pot sauté the onion in grape seed oil until limp. Add in habeñero and jalepeño chilies, sauté with onions for 2 minutes.
Add tomato paste, tomato sauce, all the beans (with juice), onion powder, garlic powder, cumin, parsley, oregano, New Mexico Chili. Sprinkle with salt and pepper.
In a separate pan over high heat, grill and brown the pork and beef together. Once browned, add 6 oz. of the Mexican beer. That means HALF the can. Drink the other half while you cook.
Transfer the meat and all it’s juices into the saucepot, with the rest of your ingredients. Keep heat on low, set huge pot to the backburner.
We’re moving on to the mac ‘n’ cheese now.
Macaroni ‘n’ Cheese
Preheat the oven to 350° F. Remove all skillets and pans from oven.
- ½ pound of elbow macaroni
- 3 TBL butter
- 3 TBL flour
- 3 cups of milk (2%)
- ½ cup of onion
- 1 bay leaf
- ½ TSP of paprika
- 1 large egg
- 12 oz of sharp cheddar (Fresh! This is key to greatness. Ask your deli to shred you some fresh cheese)
- 1 TBL of salt
- Black pepper to taste
While your chili is keeping warm on the back burner, get a pot of water going to cook your pasta.
Meanwhile, melt butter into skillet over low heat. Careful for it not to foam. Once melted, begin sprinkling in flour while whisking together, free from lumps. This will form a nice light brown creamy paste.
Add milk, onion, bay leaf, and paprika. Simmer for 10 minutes. Stir if you see a milk film forming on the top.
Temper in the egg, whisking all the while. Add ¾ of the cheese. Whisk.
Cook pasta half-way. I’m not talking al dente, I’m saying cut the time in half from what it says on the bag.
Drain paste, return to large pot.
Fold in the cheese sauce and remain cheese.
Taste some. Cry a little.
Last step! COMBINATION and Cornbread.
Cornbread crust.
- 3 TBL butter
- Cornbread (half a loaf)
The cornbread should be cooked way, way a head of time. Follow directions on box.
Melt the butter in small saucepan.
Crumble the cornbread into a small bowl.
Gradually add the melting butter into the crumbs, mixing with your hands. Careful not to make a paste, you simply want to fluff the crumbs with butter so it browns beautifully in the oven.
In 2-quart casserole pan, ladle in the chili just enough for the sauce and meat to cover the bottom about 2 cm.
Next, ladle over the chili the macaroni and cheese.
Top with a nice layer of cornbread crumbs. Bake in oven for 30 minutes.
Cool for 10 minutes and enjoy!
Here’s the best part: YOU’RE GOING TO HAVE LEFT OVERS OF EACH DISH!
Meaning, if your guests don’t want the potpie, they can enjoy whichever dish separately.
Combined, you can feed 10 people with this meal, easily, or one Kelly for 3 days.
