Do you have a crowd of people to feed for dinner before the big
holiday meal? This recipe is an economical way to feed lots of diners and fill
them up. It’s a recipe I created completely on my own, from scratch – hope you
like it!
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| Cheddar Wurst Chili Mac topped with shredded cheese, salsa and sour cream. |
Cheddar Wurst Chili
Mac
One 1-pound package smoked cheddar link sausage (such as
Hillshire Farms), cut into half inch thick slices
2 small stalks celery, diced
½ white onion, minced
1 clove garlic, minced
1 large Roma tomato, diced
2 T. chopped green chile (substitute black olives for less
heat)
1 15-ounce can Ranch style beans, undrained
1 cup water
1 cup dry macaroni
½ cup shredded cheddar cheese
Sour cream and fresh cilantro sprigs for garnish (optional)
In a large skillet or saucepan, saute the sausage with the
celery, garlic and onion until the vegetables are tender. Add the beans, green
chiles (or olives) and diced tomato. Cook over medium low heat for a couple
minutes, just until heated through. Add the water and raise heat to
medium-high. Add dry macaroni and cook for an additional 15 minutes, until the
macaroni is soft. To serve, spoon into bowls and top with cheddar cheese, sour
cream and cilantro.
