This camp classic recipe was used by the early American frontier settlers as they explored untouched country. This was enough proof that this would sustain even the biggest Alaskan adventures. We needed a Chili Mac in our recipe quiver, and we nailed it! A marinara based sauce pumped up with ancho chili seasoned beef, garlic, and spices goes perfect with the elbow macaroni noodles. Top with generous amounts of Vella Dry Jack cheese. Sit back and reflect in the day's accomplishments.
Dry Weight 7.5oz. per serving
Recipe Card and Nutritional Information
MINIMUM EQUIPMENT: 2 pots or 1 pot and a skillet, stove, serving spoon or spatula, food bowl.
One Pot Method 1 SERVING
Cook Time 15 minutes
INGREDIENTS: ELBOW MACARONI (DURUM SEMOLINA, NIACIN, FERROUS SULFATE ((IRON)), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ANCHO CHILE PASTE (DRIED ANCHO CHILES, GARLIC, GROUND CINNAMON, GROUND CLOVES, OREGANO, BLACK PEPPER, CUMIN, SALT, VEG OIL), DRIED BEEF (Beef, beef broth, salt, modified food starch, sodium phosphates), TOMATO SAUCE LEATHER (Tomato puree, onions, salt, soybean oil, corn syrup, spices, citric acid, garlic powder, xanthan gum, natural flavor),VELLA® DRY JACK CHEESE (PART-SKIMMED COW'S MILK, CHEESE CULTURES, RENNET, AND SALT), MARCONI® ORGANIC EXTRA VIRGIN OLIVE OIL, TAPATIO®, ANCHO CHILI POWDER, DRIED GARLIC.
PACKAGED IN A KITCHEN THAT HANDLES WHEAT, EGG, MILK, FISH, SHELLFISH, SOYBEAN, PEANUT, AND TREE NUT PRODUCTS.
CONTAINS: WHEAT, EGG, MILK, AND SOY
DRY WEIGHT PER SERVING 7.5 OZ.