Skillet Bacon Chili Mac
4 oz Southern Recipe BBQ Pork Rinds, crushed
1 box of elbow macaroni
2 14 oz. cans of chili
5 cups of water
2 cups of cheddar cheese, shredded
In a large cast iron skillet or Dutch oven, place the water and the elbow macaroni. Cook until the noodles are done – you may have to add more water. Cook over the fire or a grill.
When the noodles are done the water should be evaporated ( if not, pour it off) and you can mix in the cans of chili and crushed pork rinds.
When the chili is heated through, sprinkle the cheese on top.
Return to the fire/grill to melt the cheese.