Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 5 2017
Traveling With the Beavers - Tony Packo's Chili Mac
This is a knock off of Tony Packo's in Toledo. It was often referred to on MASH.
Spaetzle:
3 cups all-purpose flour
6 eggs
3/4 cup milk
1 tsp white pepper
1-1/2 tsp salt
2 tsp dried basil
Chili:
1 pound lean ground beef
1 15oz can tomato sauce
1 15.5oz can dark red kidney beans (optional)
1 small onion, diced (optional)
3/4 cup chopped green pepper (optional)
4 tsp chili powder
1 tbsp crushed red pepper
1 tbsp dried minced onion
1 tbsp dried minced garlic
2 tsp white sugar
2 tsp ground cumin
2 tsp dried parsley
2 tsp salt
1 tsp dried basil
1/4 tsp ground black pepper
Brown ground beef and drain. Add all chili ingredients and bring to boil. Simmer on low, stirring occasionally. Meanwhile, bring about 1/2 gallon of water in a large stock pot to boil.
Make the spaetzle by combining the flour, white pepper, salt and basil. Alternate adding beaten eggs and milk to dry ingredients, about 1/4 cup at a time. Mix well.
Press dough through a spaetzle maker, cookie shooter, or place in a strong plastic bag with a few small holes poked in it into the boil, being careful not to add too much to the boil. Simmer for 5-7 minutes. Drain.
When spaetzle is cooked, discard water, return spaetzle to stock pot and saute briefly to cook off excess water. Chop into small 1/2" pieces. Remove from heat.
Serve chili over spaetzle and top with shredded cheddar cheese.