Big Daddy's     Cooking with Attitude

Thai Chile



Big Daddy's Chili-Mac (aka American Chop Suey)

Also known in school cafeterias around the country as American Chop Suey.  But I guarantee no school cafeteria ever made it this good.   A tried and true kid's favorite, it doesn't work too bad with the adults either!

1 pounds stew beef
1 pounds ground pork
1 medium onion, chopped
1 can green chiles, chopped
4 cups partially cooked macaroni
1 15oz can Del Monte diced tomatoes
2 cups beef broth
3 cloves garlic, minced
2 tablespoons chili powder
3 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon black pepper
2 cups  Shredded Monterey Jack cheese (one 8-10 ounce package)

Brown the ground pork with the onions and garlic, drain and set aside.

Trim the beef and cut up (coarse chili grind). Heat the olive oil and add the beef and brown. Add the spices and beef broth and simmer hour. Add the pork, tomatoes and the partially cooked macaroni. Simmer an additional hour.

Put all in 6 quart casserole dish and mix in the cheese.

Bake at 350 for 20 minutes covered and 20 minutes uncovered.


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