Thursday, June 27, 2013

RaceDay Recipes: Tabasco Chili Mac

Here's another quick and easy recipe that is hearty, warm and a little spicy.  Simple to put together in time for the green flag!  The secret to a delicious, fast chili is the Tabasco Chili Starter.  They spent all the hours getting the spices already blended.

Prep time: 5 minutes
Cook time: 35 minutes

TOTAL time: 40 minutes

Of course, most of your cook time is spent smelling the chili pot bubbling on the stove, so this one doesn't require lots of attention.


1/2 lb. ground beef
1/4 large yellow onion diced
1 4 oz. can diced green chiles
1 14 oz. can red or pink beans
1 jar of Tabasco Chili Starter (I use Spicy...they have a mild.)
8 oz. elbow macaroni
2 oz. shredded Colby Jack cheese
1/4 cup of sour cream


  • Put large pot of water to boil for your macaroni.  I don't add salt, as the chili starter and other canned goods have plenty.
  • In large dutch oven brown ground beef over medium heat.  The beef provides enough fat to sauté the onions. Add onions while the beef is cooking so they are glassy when you begin to add other ingredients.
  • When beef is completely brown add chiles, beans and Chili Starter. 
  • Add 1/2 a chili starter jar of water (or beer if so inclined) to the mix.
  • Stir.  When chili begins to bubble, reduce heat to low and let simmer for about 20 minutes or until beans are softened to your liking, stirring occasionally.
  • Add macaroni to boiling water and cook until al dente.  Do not overcook! Drain and add to chili. Stir. 
  • Spoon into a bowl.  Top with cheese and dollop of sour cream.
  • Enjoy!
Serves 2-4, depending on how many bowls of chili you like eating at once.

Do you have a great RaceDay Recipe?  Email me for details on being a guest at The S-Curves!

1 comment:

  1. Ooh, this sounds delicious! I'm putting it in my recipe binder under "hot lunches to combat winter doldrums." Okay, I don't *really* have a tab with that label...