Chili Mac

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 pound corkscrew shaped pasta with lines or elbows with lines
  • 2 pounds ground sirloin
  • 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
  • 1 sweet onion, chopped
  • 2 jalapeno peppers, seed and chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons (1 1/2 palm fuls) dark chili powder
  • 2 tablespoons (1 palm ful) cumin
  • 2 tablespoons cayenne pepper sauce
  • Coarse salt
  • 1 cup beer or beef broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 (14-ounce) can crushed tomatoes
  • Chopped scallions, for garnish
Directions
Watch how to make this recipe.
  • In a large pot, boil pasta until al dente.

  • Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.

  • Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.


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