Beefy Chili Mac #SundaySupper

Beef Chili Mac
Beefy Chili Mac made slow cooker easy. Chunks of tender beef, tomatoey sauce and pasta in one bowl!

This week our #SundaySupper group is breaking out our slow cookers!

Slow cooker recipes are undeniably a hit right now, especially with the Fall and Winter months coming up! There’s no question why — there’s nothing like good, slow cooked comfort food that sticks to your ribs and just makes you happy. Plus, you can set it and forget it — there’s just nothing like slow cooked food. For this Sunday Supper, bring your best slow cooker comfort food recipes to the table. Whatever makes you happy when you need some slow cooker comfort food!

Beef Chili Mac reminds me of the days when I needed to stretch leftovers into tonight’s dinner. That can be a good thing. I created new favorites by combining old ones. Win, win!

Beefy Chili Mac
Leftover roast, some tomato paste, seasonings and leftover macaroni made some tasty dinners.
I like chili made from beef roasts much better than hamburger types of chili. It reminds me of Sloppy Joes, which are great on a bun but no so much fun in a bowl!

For this version of chili mac, I slow cooked a Certified Angus Beef ® brand top round roast.
Beefy Chili Mac

You can make the roast a day ahead like I did or cut it and put it back in the slow cooker and add the rest of the ingredients.
Either way you get a great meal with little effort.

Beefy Chili Mac

Beefy Chili Mac

Beefy Chili Mac

Yield: 6 to 8 servings

Serving Size: 1 cup


  • 1 1/2 to 2 pounds top round roast (I use Certified Angus Beef ® brand)
  • 2 cups beef broth
  • sauce
  • 1 (12 ounce can tomato paste)
  • 1 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon annatto
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 3 cups pasta (elbows, shells, penne, cavatappi)
  • 1 tablespoon Olive oil
  • 1 medium-sized onion, chopped
  • 1 clove garlic, minced


  • Season roast with salt and pepper. Place it in slow cooker with beef broth. Cook on high for 3 1/2 to 4 hours or until fork tender and can be shred.
  • Remove cooked roast and shred. Reserve broth.
  • Cook pasta according to package directions. Drain and reserve 2 cups liquid.
  • fry onion and garlic in oil.
  • Mix together tomato paste, reserved broth, Worcestershire sauce, chili powder, smoked paprika, annatto, and salt. Add enough of the pasta water to form a sauce. Add onions mixture.
  • Place beef, sauce and pasta in slow cooker. Cook on high for 1 hour. Serve with sour cream, green onion and shredded cheese if desired.
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Food for Thought…Which meals bring back memories of slow cooked comfort food? Maybe a favorite casserole? Soup or stew? I’s love to hear your thoughts in a comment below! 

Try these Slow Cooker Comfort Food Recipes this season from #SundaySupper

Desserts, Breakfasts, and Sides

Main Dish

Soups, Stews, and Pastas

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, beef, casserole, pasta, slow cooker, soup, What's For Dinner? | Tagged , | 18 Comments

Foodie Friends Friday Linky Party #267

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!

You can find the links to our Host Favorite Picks here at Daily Dish Magazine!


Posted in What's For Dinner? | Leave a comment

Pumpkin Pie Tassies #FillTheCookieJar

Pumpkin Pie Tassies bring big pumpkin pie flavor to little cookie bites. Soft crust and creamy filling make these a new fall favorite.

Pumpkin Pie Tassies

This month Fill The Cookie Jar is welcoming fall and thinking about pumpkin recipes to share with you.

Fall flavors make me feel all warm and snuggly inside. The smell of cinnamon, nutmeg, cloves, and ginger fill the air.

It’s time for warm apple cider and the season’s first hot chocolate. Apple pie, funnel cake spice cookies and pumpkin bread.

Break out the crock pot and make applesauce!

All that hearty food makes me think about taking little bites.

What better little bite of fall is there than these Pumpkin Pie Tassies? Cookie-sized pumpkin treats for kids of all ages.

Pumpkin Pie Tassies

Pumpkin Pie Tassies

Pumpkin Pie Tassies #PumpkinWeek

Pumpkin Pie Tassies

Yield: 24

Serving Size: 1 each


  • 1/2 cup softened butter
  • 3 ounces cream cheese
  • 2 tablespoons sugar
  • 1 cup flour
  • filling
  • 3 ounces cream cheese
  • 1 egg plus 1 yolk
  • 1/4 cup softened butter
  • 1/4 cup pumpkin puree canned or homemade
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice


  • preheat oven to 350
  • crust
  • beat together butter, cream cheese and sugar. add flour to form a soft dough. Form into 24 balls. Chill for a few minutes.
  • Press balls into ungreased mini muffin cups to fill bottom and sides.
  • filling
  • beat together butter, cream cheese, pumpkin, and brown sugar until fluffy. Add egg, yolk and pumpkin spice.
  • Fill cups. Bake at 350 for about 15 minutes until filling is set and crust is browned. Do not overbake.
  • Cool on rack in tin for about 5 minutes before removing. Cool tassies to room temperature then chill for 1 to 2 hours before serving.
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(If you would like to join us, find out more by clicking the Cookie Jar!)
Thank you Cynthia Landrie from  Feeding Big at for hosting this fun event!

Enjoy these fall pumpkin cookie ideas from us at Fill The Cookie Jar!

Pumpkin Chip Cookies from Palatable Pastime 

Pumpkin Cheesecake Bars with Ginger Snap Crust by That Recipe

Pumpkin Pie Tastes by Cindy’s Recipes and Writings

Pumpkin Oatmeal Chocolate Chip Cookies from A Day in the Life on the Farm

Chai Pumpkin Spice Cookies from Marly’s This and That

Pumpkin Streusel Bars From  Cookaholic Wife


Posted in #ChocolateParty, #FilltheCookieJar, autumn, cookies, fall, pie, pumpkin, What's For Dinner? | 4 Comments

Pumpkin Sausage Skillet Dinner #PumpkinWeek

Pumpkin Sausage Skillet Dinner
Pumpkin Sausage Skillet Dinner-chunks of chicken sausage mixed with pearl couscous and collards in a creamy pumpkin sauce.
Welcome to Day 3 of #PumpkinWeek 2017! Our group of dedicated pumpkin fanatics are at it again. Follow the hashtag, #PumpkinWeek for more pumpkin recipes we are posting October 2nd thru the 6th! What kind of recipes, you ask? How about Sweet, Savory, Beverage, Etc. Anything and all Pumpkin!
PW 2017 Logo

I love a good skillet dinner that’s both easy and nutritious. Only dirtying one cook pot works for me.
Creamy pumpkin makes a perfect choice for a sauce thickener. You don’t need a lot to create a smooth, flavorful sauce. The pretty fall orange is an added bonus!
Pumpkin Sausage Skillet Dinner
I removed the chicken sausage from the casing and broke it into chunks. Chicken as a sausage is less greasy than pork so I added a bit of oil to get it started. If you’d rather use turkey or pork sausage, go for it! It’s all good!
Pumpkin Sausage Skillet Dinner
Pearl Couscous adds a bit of texture. I think rice would work just as well.

Pumpkin Sausage Skillet Dinner

Yield: 2 servings


  • 1/4 lb chicken sausage, casing removed, cut into 1/2-inch pieces
  • 1 teaspoon vegetable oil
  • 1/2 cup pumpkin puree
  • 1 1/4 cups chicken broth
  • 1/4 cup shredded collard greens
  • 1 teaspoon fresh thyme
  • 1/2 cup pearl couscous
  • salt and pepper to taste


  • In a large skillet, brown sausage in oil over medium heat.
  • Add broth and collards. Simmer covered about 5 minutes.
  • Add pumpkin, thyme and couscous. Reduce heat and simmer covered 10 to 15 minutes until couscous is tender and sausage is completely cooked. Season with salt and pepper.
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Pumpkin Sausage Skillet Dinner
Special thanks goes out again to Terri at Love and Confections for bringing us all together!

Enjoy all these tasty ideas brought to you from the bloggers at #PumpkinWeek !

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin Beer Bread Pudding from Forking Up.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

Posted in comfort food, pasta, pumpkin, sauce, sausage, skillet, What's For Dinner? | Tagged , | 9 Comments