Game Day Chili Mac

Are you ready to elevate your game day experience with a dish that combines the heartiness of chili and the comfort of macaroni? Look no further than this Game Day Chili Mac recipe that's not only a crowd-pleaser but also easy to whip up for your next tail gate or watch party.

The ingredients are what makes this recipe irresistible. Starting off with the dairy-free cheese sauce that adds a rich and creamy touch to the Game Day Chili Mac. Also, you’ll add blended chipotle peppers with beef broth, which becomes the base for your hearty chili.

In a pot, brown lean ground beef and sauté onions and bell peppers until tender to release more flavors into the chili. More seasonings like garlic powder, cumin and chili powder are added to create layers of flavor. Fire-roasted diced tomatoes and kidney beans are added for protein, which are simmered in the pot until all the flavors meld together.

Next, cashews are blended with butternut squash, creating a luscious and velvety sauce. Then, season the sauce with garlic powder, onion powder, paprika, cayenne pepper and a hint of nutmeg, bringing a rich and flavorful element to the dish. You can also add Dijon mustard to your liking for an extra zing.

Imagine the excitement of game day, surrounded by friends and family, indulging in a bowl of steaming hot chili mixed with tender elbow macaroni, topped with a tasty cheese sauce that adds a creamy and delightful finish to every bite.

Serve this Game Day Chili Mac at your next tail gate or Game Day watch party and impress your guests with this delicious and rich Game Day Chili Mac recipe.

Prep Time:  10 minutes (plus 1 hour to soak cashews)   |    Cook Time:  35 minutes   |    Total Time:  45 minutes (plus 1 hour to soak cashews)   |    Servings:  10

Ingredients:

Chili:

• 1/3 cup  Pueblo Lindo  Chipotle Peppers
• 2 cups  Chef’s Cupboard  Beef Broth
• 1 1/2 pounds 80% Lean Ground Beef
• 1 onion, diced
• 1 bell pepper, diced
• 2 tablespoons  Stonemill  Garlic Powder
• 2 tablespoons  Stonemill  Ground Cumin
• 1 tablespoon  Stonemill  Chili Powder
• 2 14.5-ounce cans  Happy Harvest  Fire Roasted Diced Tomatoes
• 2 15.5-ounce cans  Dakota’s Pride  Kidney Beans, drained and rinsed
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

Dairy-Free "Cheese Sauce":

• 1/2 cup  Specially Selected  Deluxe Whole Cashews with Sea Salt
• 2 cups cooked butternut squash
• Stonemill  Iodized Salt, to taste
• Stonemill  Black Pepper, to taste
• 2 teaspoons  Stonemill  Garlic Powder
• 2 teaspoons  Stonemill  Onion Powder
• 2 teaspoons  Stonemill  Paprika
• 1/2 teaspoon  Simply Nature  Organic Cayenne Pepper
• 1/2 teaspoon  Stonemill  Nutmeg*
• Burman’s  Dijon Mustard, to taste
• 3 cups  Reggano  Elbow Macaroni

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. For the chili: In a blender, combine chipotles and beef broth. Blend until smooth; reserve.
2. In a medium pot, over medium-high heat, brown the ground beef.
3. Add onions and bell peppers, sauté until tender, approximately 5 minutes. Add garlic powder, cumin and chili powder. Sauté for an additional 5 minutes.
4. Stir in chipotle mixture, tomatoes and kidney beans. Season to taste with salt and pepper; simmer 20 minutes.
5. For the dairy-free "cheese sauce": Place cashews in a medium bowl, fill bowl with hot water to cover. Cover bowl; soak cashews 30 minutes to 1 hour.
6. Combine soaked cashews and remaining ingredients in a blender; blend until smooth.
7. Meanwhile, cook pasta according to package instructions; drain. Pour desired amount of cheese sauce on top of noodles. Top with chili.

Recipe Courtesy of ALDI Test Kitchen