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“It's chili mac, meets goulash! It's homey, filling, packs a little heat and is great for a large family or tonights dinner and then frozen left overs for another day..Warm weather (no oven cooking) or cold weather (fills you up with a little spice)..My family loved it.”

Ingredients Nutrition


  1. Mince onion & green chili peppers. Cube velveeta cheese log into 1/4 inch size cubes.
  2. On medium heat, brown ground beef in a very large skillet, adding onion & peppers, cook until vegetables are tender.
  3. Add spices in order listed mixing in with beef mixture until absorbed and no clumps, (drain off any excess grease first). Add crushed tomatoes, & beef broth. Stir to combine and bring to a low simmer. Reduce heat allowing sauce to thicken slightly.
  4. In a separate large pot (a tall 12 qt size pot is good), cook pasta until al dente. Drain pasta, return to pot. Stir in meat sauce and combine until sauce is semi absorbed. Stir in velveeta cubes until melted and sauce is creamy. Serve.

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