This recipe really brings back some memories. We ate chili mac, well really anything with macaroni and cheese, when my dad was away hunting. Mac was not his favorite food.
And, because our children have celiac disease, you can read more about that here, they had never had anything like it before. But, desperation is where recipes are born, so here is my gluten free rendition of this old favorite.
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- 3lbs ground meat
- 1 medium onion, diced
- 1/2 Cup Nutritional Yeast, from here or here
- 1 batch of my Chili Seasoning
- 3 packages of konjac noodles, or shred 1 medium head of cabbage
- 1-28oz can of crushed tomatoes
We buy most of our bulk spices here, and you can find more of the products we use here.
Brown Meat, and drain. Add diced onion and Chili seasoning, cooking until onions are translucent. Drain and rinse konjac noodles while the meat mixture cooks. Add other ingredients and cook on medium heat for a few minutes to meld flavors. Taste and adjust to suit you and your family.
***This recipe could be made S, E or, FP on the Trim Healthy Plan. Just pay attention to the fat content of your ground meat, and choose your sides and condiments accordingly.***
Thank you so much for stopping by!
If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.