On Sunday we had our annual Chili Feed. I have regularly made some unique chilies to share with the group. Often I will get an award, something like chili with the most unique item, or the most like home cooking mom use to make. This year, I went simple. I made Macaroni and Cheese Chili. Recipe as follows
2 Tbsp. olive oil
1 lb. ground beef
3 garlic cloves, minced
1 small yellow onion, diced
2 Tbsp. chili powder
2 tsp. ground cumin
Kosher salt and black pepper
3 cups beef broth
1 (8-oz.) can tomato sauce
12 oz. large elbow macaroni
1 (15-oz.) can pinto beans, drained
1 1/2 cups grated cheddar, plus more for serving (about 6 oz.)
1 cup grated pepper jack cheese (about 4 oz.)
Cilantro, for serving
Hot sauce, to taste
Sour cream, for serving (optional)
Directions
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground beef, garlic, and onion. Season with the chili powder, cumin, and a good pinch of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Stir in the beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce is thick and the macaroni is al dente, 12 to 14 minutes.
Remove the pan from the heat. Add the cheddar and pepper jack, and fold until the cheese is completely melted. Serve in bowls with cilantro, more cheddar, some hot sauce, and sour cream.
Sorry, I don't have the metric measurements.
I did not get any award this year. The competition was tough. But many of the people that sampled it said it was extremely good.
Next year I have a chili that is very unique. Involves apples. Looking to be the king of the hill next year.
Sounds delicious: how’s weather up in the Deep North?
Tropical Low 12U in the Coral Sea is already bringing lots of wet stuff. Might develop into a cyclone by the weekend. We're close to the beach, but safely far enough away from a tide surge. And we're out of the flood map. Plenty of Who Gives a Crap toilet paper 😊
Jeffrey Steingarten once opined that the best appetizers are miniaturized versions of already well-known foods, and as an example, posted a recipe for miniaturized BLT tarts.
I had this in mind when coming up with a dessert to bring for Christmas. Result: the invention of the Old Fashioned cocktail delivered as tarts.
Pastry: butter-based shortcrust cases baked in mini tart pans. Recipe from Sally's Baking Addiction
Filling 1: orange curd. Recipe from Martha Stewart
Filling 2: whiskey and bitter orange syrup, gelatinized. Recipe based on various YouTubers
Garnish: Luxardo cherry and a sprinkle of gold sanding sugar.
They were beautiful. They were delicious. They vanished shortly after their arrival.
I'm sure those used to catering for church events etc will know - do you have any good recipes that serve 10-15 people? Main courses and puddings please, and as easy as possible. Looking at recipes for a crowd seems to get you recipes for huge gatherings rather than something more in the middle.
@Pomona:
Will the food be served at your residence, or another location? Does that location have electricity, for cooking on site/keeping food warm there?
Are there dietary considerations?
Are there strict budgetary considerations?
Can it be pot-luck, or perhaps assigned pot-luck (asking people to contribute specific items, such as salads or desserts) or will it all be planned and prepared by you?
On a spectrum of rigid to experimental, where would most of the diners land?
As an example of why the latter question, for providing suggestions: Taco bars are increasingly popular in North America for small-group hosting. It's a buffet with Mexican-style tortillas (soft flatbreads) or taco shells, sauteed seasoned ground beef or chicken, shredded cheese, salsa, and chopped vegetables. It's a popular option for serving vegan/vegetarian/omnivore diets, and relatively inexpensive. But if your diners are unfamiliar with that kind of cuisine, it might not go over well.
Try googling with the phrase "potluck dinner" included. Most people in my experience show up to a potluck with a dish of the size and sort you describe--not one meant to feed EVERYBODY, just about 10 to 15.
Comments
2 Tbsp. olive oil
1 lb. ground beef
3 garlic cloves, minced
1 small yellow onion, diced
2 Tbsp. chili powder
2 tsp. ground cumin
Kosher salt and black pepper
3 cups beef broth
1 (8-oz.) can tomato sauce
12 oz. large elbow macaroni
1 (15-oz.) can pinto beans, drained
1 1/2 cups grated cheddar, plus more for serving (about 6 oz.)
1 cup grated pepper jack cheese (about 4 oz.)
Cilantro, for serving
Hot sauce, to taste
Sour cream, for serving (optional)
Directions
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground beef, garlic, and onion. Season with the chili powder, cumin, and a good pinch of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Stir in the beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce is thick and the macaroni is al dente, 12 to 14 minutes.
Remove the pan from the heat. Add the cheddar and pepper jack, and fold until the cheese is completely melted. Serve in bowls with cilantro, more cheddar, some hot sauce, and sour cream.
Sorry, I don't have the metric measurements.
I did not get any award this year. The competition was tough. But many of the people that sampled it said it was extremely good.
Next year I have a chili that is very unique. Involves apples. Looking to be the king of the hill next year.
Salmon Ravioli with Lemon Dill Sauce
Tropical Low 12U in the Coral Sea is already bringing lots of wet stuff. Might develop into a cyclone by the weekend. We're close to the beach, but safely far enough away from a tide surge. And we're out of the flood map. Plenty of Who Gives a Crap toilet paper 😊
Hot as Hades here & predicted up to 42 on Saturday (on the coast so heaven knows how Western Sydney will fare)
Send us some rain!
I had this in mind when coming up with a dessert to bring for Christmas. Result: the invention of the Old Fashioned cocktail delivered as tarts.
Pastry: butter-based shortcrust cases baked in mini tart pans. Recipe from Sally's Baking Addiction
Filling 1: orange curd. Recipe from Martha Stewart
Filling 2: whiskey and bitter orange syrup, gelatinized. Recipe based on various YouTubers
Garnish: Luxardo cherry and a sprinkle of gold sanding sugar.
They were beautiful. They were delicious. They vanished shortly after their arrival.
Will the food be served at your residence, or another location? Does that location have electricity, for cooking on site/keeping food warm there?
Are there dietary considerations?
Are there strict budgetary considerations?
Can it be pot-luck, or perhaps assigned pot-luck (asking people to contribute specific items, such as salads or desserts) or will it all be planned and prepared by you?
On a spectrum of rigid to experimental, where would most of the diners land?
As an example of why the latter question, for providing suggestions: Taco bars are increasingly popular in North America for small-group hosting. It's a buffet with Mexican-style tortillas (soft flatbreads) or taco shells, sauteed seasoned ground beef or chicken, shredded cheese, salsa, and chopped vegetables. It's a popular option for serving vegan/vegetarian/omnivore diets, and relatively inexpensive. But if your diners are unfamiliar with that kind of cuisine, it might not go over well.