Skillet Chili Mac

My version of the famous “Cincinnati Chili”

Yield:  6 Servings




1 tablespoon vegetable oil

1 ½ lb ground beef

½ cup yellow onion, finely chopped

1 – 1 ¾ ounce package chili seasoning mix

½ cup water

1 can (14.5 ounce) diced tomatoes, not drained

1 can (15 ounce) chili beans, not drained

½ lb favorite pasta, I recommend spaghetti or elbow

1 cup grated cheddar cheese, for garnish

½ cup chopped green onions, finely chopped for garnish




Cook pasta, per instructions.  While pasta is cooking, in a large skillet heat oil and sauté ground beef and onions, until the beef is no longer pink and the onions are translucent.  Add in the garlic to the meat mixture and cook for about 3-4 minutes.  Stir in the chili seasoning mix, tomatoes, water and chili beans.  Bring mixture to a boil and then cover and simmer for about 20-25 minutes, until chili is thoroughly heated and some excess water has been absorbed.  Ladle over the hot pasta and garnish with grated cheddar cheese and chopped green onions.