Recipe
Ghoulash (Aka…. Chili Mac)
Serves:
Ingredients:
1 large onion ~ chopped
1 red pepper ~ chopped
2 jalapeno peppers ~ chopped 2 pounds ground bison meat
2 cloves of garlic - crushed
1 (14.5 oz) can tomato sauce
1 very geneous tablespoon chili powder (or to taste)
Chipotle chile pepper (to taste as an optional ingredient)
1 teaspoon ground cumin (or more to taste)
Sea salt and coarsely ground black pepper to taste
2 (14.5 oz) cans Mexican style diced tomatoes (do not drain)
1 cup medium salsa
1 pound elbow macaroni, cooked according to package instructions
3 cups shredded 4 cheese Mexican cheese blend
Chopped scallions for garnish
1 red pepper ~ chopped
2 jalapeno peppers ~ chopped 2 pounds ground bison meat
2 cloves of garlic - crushed
1 (14.5 oz) can tomato sauce
1 very geneous tablespoon chili powder (or to taste)
Chipotle chile pepper (to taste as an optional ingredient)
1 teaspoon ground cumin (or more to taste)
Sea salt and coarsely ground black pepper to taste
2 (14.5 oz) cans Mexican style diced tomatoes (do not drain)
1 cup medium salsa
1 pound elbow macaroni, cooked according to package instructions
3 cups shredded 4 cheese Mexican cheese blend
Chopped scallions for garnish
Directions:
Preheat oven to 350 degrees
In a large stew pot, sauté the onion, red pepper and jalapeno peppers in olive oil until translucent. Add the ground bison meat with the garlic and brown well. Add all remaining ingredients, except pasta and shredded cheese; stir to blend.
Transfer mixture to a very large bowl and add the cooked pasta and stir through.
Pour into greased oversized casserole dish. Top the mixture with shredded cheddar cheese and bake approximately until the cheese is lightly browned and bubbly. Top with chopped scallions. Serve immediately.
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