-- Duplicating 'Fred & Reds' chili-mac
 

I have to say, I've duplicated it, perfectly.

Ingredients:
1.75 #'s - ground sirloin
1 can of regular 'bush' chili beans
2 Tablespoons of extra virgin Olive Oil
1 large can of store brand Tomato sauce
3 heaping Tablespoons of 'Sugar In The Raw'
1 envelope of 'Frenchs' brand chili seasoning WITH onions (yellow envelope)
2 envelopes of store brand chili seasoning
various olive oil amount for pasta water (the 2 Tablespoons are for the actual chili)





Full Procedure:
I use a large alloy pan pot.
Start by browning entire meat content in ONE Tablespoon of Olive Oil
once meat is 80% brown, start in w/ the envelopes of seasoning - adding as it finalizes it's cooking time. scramble meat well - DO NOT drain, as it's sirloin and very limited on how much fat cooks out.
Add Sugar w/ the last envelope of seasoning, add entire tomato sauce and entire can of beans, again don't drain anything, here.
agitate entire ingredients - excluding the pasta.
drizzle in the other tablespoon of olive oil.

Simmer for at least 25 minutes.

Pasta:
One Box of regular spaghetti pasta - add to Olive Oiled rolling boiling water - cover w/ vent - cook for bottom side of the recommended time - So about 9 minutes.
drain and run cool water over it.

I fold mine all together and freeze via the deep tupperware sealable containers.

It's delicious.

Let me know if you have any questions, this is simple and no culinary break through, for sure; but very tasty and hearty ANNNND economical.

Good luck ya'll.

-Thanks for visiting the thread, food is always popular on here.



http://i43.tinypic.com/2jdqnb7.jpg

How can you duplicate anything when you say " two envelopes store brand chili seasoning"?

Sounds good. 3 tablespoons sugar seems excessive.

I'm having a problem with something called "chili mac" that uses "spaghetti". Anyone else having this problem?

What are the vinyl gloves for?

FAX

Considering I was tackling a locals' novelty junk food item, it makes sense. I use sauteed beef tenderloin in my own.
Start w/ two - you'd be surprised though, it's definitely not sweet.

it's really good.

That part is the secret.

It is time for your **cough** exam Mr. Fax

OMG!

I'm going to try this, although I think it has been too long since your last trip to Joplin. Instead of chili Mac, most call it spaghetti red.

I'm glad Fred N Red's was spared by the tornado. It was close, but went just south.

Wouldn't it be easier to just buy some of that stuff?

Take out, I mean?

FAX

It does look tasty. I just think if you're gonna call it "mac" then you're obligated to use macaroni. :shrug:

I think I am going to not try this. Especially since I live 5 minutes from Fred and Red's.

Good job SR but that would be Spaghetti Red not CHili Mac unless I am missing something.

Looks more like Spaghetti Red too me.

The truth!

thats what I thought. Oh, and I've never had a chili made with beef that was as good as a chili made with venison. Something about the sweetness of the venison just begs for it to be put in chili.

I've never heard of Chili Mac or Spaghetti Red... Looks like some kinda chili/spaghetti monster baby.

Skeptical...

Top with cheddar cheese and it becomes Chili 3-Way.

ROFL

ROFL

I was thinking about making this on Friday or Saturday... need something easy for my Skyrim time.

be sure you focus on the ONE envelope of french
s chili seasoning with onions

pictured
http://i42.tinypic.com/a0ccpw.jpg

What about leaving the beans out?

It should also be noted that the chili is great in tamales.

Fed & Red's Tamale spread with chili on top is the bomb. And it just might kill you.

*raises hand*

This is the best thread on the front page right now.

No f'in way! It can't be done. I do not believe.

http://i.imgur.com/25DJ8.gif

That IS looking pretty damn good right now, think i'll give it a shot on my day off this week.

Honestly, it reads like it would be a bit sweet for me.

I'll remember that.

From a technical standpoint, yes. Red dropped the ball there, but after eating so-called "Chili Mac" in the Army in about a thousand different forms, I'm willing to give him a pass as long as it stands up to the taste test.

My only problem with the recipe has already been called out in terms of packaged chili seasonings...but again, it's Chili Mac. There has to be some leaway given in all aspects.

Fred and Reds is for sale. The actual recipe could be yours if the price is right. Original grease on the plates included.

I hate to say it, but that recipe isn't even close. Believe it or not, there are no tomato products used in Fred & Red's chili. Also, there are no beans in spaghetti red.
Here's a recipe that pretty much nails it:
http://wegottaeat.com/travis/recipes...d-chili-recipe

Yeah that recipe isn't close.

Again, I failed both times making my attempt at the faux-Fred and Red's chili. But on the second attempt, it at least smelled identical and had the correct consistency.

The taste only came around when I POURED salt on each bite.

The FB recipe calls for William's Chili Powder, and some cumin.

Also, it calls for half a package of saltines to be ground up and added into the beef after it's been browned.

Here you go, SR

Don't know, seemed pretty ubiquitous. HyVee in Springfield stocks it.

The problem I had was with the simmer.

First batch I never stirred it, so a nice layer of beef congealed to my saute pan.

Second time I stirred it CONSTANTLY to prevent the aforementioned effect, and I think it ****ed everything up.

http://www.amazon.com/Williams-Chili...pr_product_top

Its headquarters is in Lenexa ks. Think its made there also. This is the only Chilli spice that satisfies me when I make at home. It reminds me of chilli we had as kids when we would play all day outdoors in the snow. We would com in and mom would have chilli for us.

Wait, what? I have something stocked in Scott city nowhereville that you guys in big cities don't?

We have Williams seasonings here locally.

I pass their plant in Lenexa everyday. It's still called Williams but I think they were bought out by some big company a while back.