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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Toledo Style Chili Mac Recipe

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This recipe for Toledo Style Chili Mac is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups water, divided
2 1/4 pounds coarse ground beef, divided
1 (about 2 1/4-inch) onion, chopped
4 or 5 cloves garlic, finely chopped
3 1/2 teaspoons hot chili powder
1 teaspoon crushed dried red peppers
3/4 teaspoon cumin seeds
1/4 teaspoon black pepper
1 teaspoon ground sage
1/4 teaspoon cayenne
1 teaspoon salt
Cooked pinto beans (no chili seasoning)
Cooked spaghetti
Grated Parmesan cheese
Additional crushed dried red peppers (optional)
Directions:
Directions:
Add beef and about 1/2 cup water in pan, and stir while browning - water helps the beef break up into fine pieces. Add onion, garlic, the remaining water, chili powder, dried peppers, cumin seed, black pepper, sage, cayenne and salt. Simmer on low heat, uncovered, until sauce
becomes orange and no longer watery, about 1 hour. Sauce must be stirred frequently.

To serve, nestle cooked beans in cooked spaghetti and spoon meat sauce over
all. Sprinkle generously with Parmesan cheese. If desired, serve with
additional crushed dried red peppers.
Personal Notes:
Personal Notes:
Not for the faint of heart, this is HOT!! To cool it off a bit, lighten or eliminate the cayenne entirely.

 

 

 

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