Speckmann’s Chili Mac

by Vanessa on February 6th, 2011

Recipe: Speckmann’s Chili Mac

2 T. vegetable oil
either 1lb ground beef/pork/ misc. meat and a few turkey sausages or klobasa and 2 boneless chicken breats (I used 1lb ground beef, 2 italian sausages and 2 chicken breasts)
2 large onions
4 cloves of garlic
bell pepper: 1 green 1 red
hot/jalapeno/ habanero peppers: 1 red 1 green 1 yellow or can of diced hot peppers
16 oz can tomato sauce
16 oz canned corn
28 oz whole can tomatoes
32 oz canned kidney, white or red beans
12 oz can tomato paste
1 tsp. sugar
1 tsp salt
1/4 tsp pepper
a few T. of chili powder or chili con carne mix
macaroni noodles (cooked as directed)
optional: cheese and sour cream

Add onions to a BIG pot or dutch oven with a few T. of oil and garlic. Cook over medium heat. When onions are soft, add dice peppers.
Add meat mixture to the veggies.
Cook for 45 minutes or until tender. Drain out the grease if you’d like (I left it in). Add all the contents of the cans along with one can of water. After mixing throughly add the sugar, salt, pepper, and chili powder.
After about an hour, check the flavor add more salt or chili powder as desired. Cook an additional 2-3 hours.
Top noodles with chili add a dollop of sour cream top with cheese and serve.