Sirloin Chili Mac

UPDATE: I cut the size of this recipe so it's better for one meal for a single person (or couple).
I make this with diced up sirloin because ground beef is nearly as expensive as the cheapest cuts of sirloin and I know what I'm getting in the package of sirloin. This is another one of the recipes for turning the tough and dry cheap cuts such as "ball tip sirloin" into a tender meat by simmering it for at least an hour or so.

• 1/4 lb petit sirloin, or hamburger, or even chicken - sliced and chopped to bite-sized and seasoned with garlic salt
• 1 slice of onion - chopped
• 1 or 2 mushrooms - sliced
• about 1/2 tsp chili powder
• about 1/2 tsp red pepper flakes
• 1/2 cup tomato (spaghetti) sauce
• 1/2 cup chicken broth
• 1/2 tsp flour
• 1/2 small roma tomato - chopped
• 1 TBL chopped green bell pepper
• 1/2 cup (dry) elbow macaroni, or 1 cup wide egg noodles, or 1/3 cup rice
• 1/8 cup parmesan cheese - grated
• 1/4 cup grated mozzarella or cheddar cheese

1. Prepare sauce: combine tomato sauce and chicken broth in a cup, add flour and stir with fork to get out the lumps.




2. in large saucepan with cover, brown beef, about 5 min, set beef aside in a bowl


3. add onions, about 10 min, add mushrooms, 2 min


4. add chili powder, red pepper flakes, about 30 sec


5. add tomato sauce, stirring, bring to boil, reduce heat


6. Add back beef


7. Add tomatoes and bell pepper
8. Cover and simmer on low for 45 min
9. Add macaroni or noodles or rice, simmer 15-20 min
   (add more water if it gets too dry)


10. stir in parmesan, top with cheddar or mozzarella


11. Serve

Jul 2011