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Mighty Meaty Chili Mac
Submitted by the Wisconsin Timber Rattlers for the 2018 Home Run Recipe Contest. Savory brisket and bacon come together with amber ale and Bush’s Best® Chili Beans for a mouthwatering topping that makes this chili mac a mighty menu addition.
- Cook Time
1 Hour
- Serves
28
INGREDIENTS
Macaroni and Cheese
- 1 lbs Macaroni
- 14 oz Butter
- 14 oz Flour
- 56 oz Heavy cream
- 28 oz Cheddar cheese, shredded
- 28 oz Parmesan, grated
Beer, Brisket, and Bacon Chili
- 1, #10 can Bush's Best® Chili Beans
- 28 oz Bacon, raw
- 28 oz Cooked beef brisket
- 7 Onions, medium, yellow or red, peeled and diced
- 7 Green peppers, medium, peeled and diced
- 7 Tbsp Chili powder
- 7 Tbsp Cumin
- 7 Tbsp Garlic powder or garlic salt
- 42 oz Tomato paste
- 1, #10 can Tomatoes, diced
- 84 oz V8 juice
- 84 oz Beer or ale (amber ale is preferred)
- Salt and pepper (To taste)
INGREDIENTS
Macaroni and Cheese
- 1 lbs Macaroni
- 14 oz Butter
- 14 oz Flour
- 56 oz Heavy cream
- 28 oz Cheddar cheese, shredded
- 28 oz Parmesan, grated
Beer, Brisket, and Bacon Chili
- 1, #10 can Bush's Best® Chili Beans
- 28 oz Bacon, raw
- 28 oz Cooked beef brisket
- 7 Onions, medium, yellow or red, peeled and diced
- 7 Green peppers, medium, peeled and diced
- 7 Tbsp Chili powder
- 7 Tbsp Cumin
- 7 Tbsp Garlic powder or garlic salt
- 42 oz Tomato paste
- 1, #10 can Tomatoes, diced
- 84 oz V8 juice
- 84 oz Beer or ale (amber ale is preferred)
- Salt and pepper (To taste)
DIRECTIONS
- MACARONI AND CHEESE: In medium sauce pan, cook macaroni noodles in boiling water according to box directions in mixing bowl.
- Drain and reserve pasta, and in that same pan melt butter, then add flour to melted butter to make a roux (thickener), stirring until combined and starting to turn from white to beige.
- Add heavy cream to roux in pan using a whisk to combine until mix starts to thicken.
- Once cream and roux mix begin to simmer, turn heat to low and add in cheddar and Parmesan cheese, stirring with whisk until mixture thickens, then take off of heat.
- Add the pasta back into the sauce to form the macaroni and cheese. Season with salt and pepper to taste. You can also substitute the cheese for any of your favorites.
- BEER, BRISKET, AND BACON CHILI: In large soup pot, over medium heat, begin to cook the diced, raw bacon (chef tip: freeze the bacon for an hour or 2 before cutting, and it is easier to cut than from fresh) for about 3 to 5 minutes, until it starts to crisp up.
- Add in diced pepper and onion as well as seasonings (save salt and pepper to the end) and cook until they begin to soften. Add the diced beef brisket and all canned items (tomato paste, sauce, diced, V8, beans, and beer).
- Bring to a simmer then turn heat to low for 30 to 45 minutes stirring occasionally. Taste the chili to determine the salt and pepper amount you need to add.
- In a bowl, fill half way with macaroni and cheese, top with chili and garnish with fresh cheese curds, and diced green onion.
