Photo: Chili Mac Recipe
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
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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By Twecious813
Washington, DC
on November 09, 2011
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This was really good. I had been looking for a beef & macaroni dish with a tomato base but kept getting ghoulash results. This was exactly what I was looking for. I made some modifications: 1 Didnt use jalapenos. Just added a little cayenne 2 I reduced the recipe to half as I was only making for me & my honey. 3 I added a little italian sausage to it. Cut the casing off and pinched little pieces off and added to the ground beef in the pot. YUM!! 4 I also added a little A1 sauce & worcestire once everything was combined in the pot. Gave it an extra beefy meaty flavor that my meat & potato guy loves. 5 I used Barilla elbows w. the ridges which stuck to the sauce well. This will def be added to the repetoire. My honey was pleasantly surprised. Oh I also sprinkled a little grated parmesan on top in my individual bowl. Delicious!!
By sueflores21_695916
Waterbury, CT
on September 25, 2011
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My family and I really liked this dish. I did do some modifications however. I only used one jalepeno,one pound of meat, and two cups of dry elbow macaroni. I found the consistency to be just right where it had a bit of sauce but not too much and the spiciness just enough but not too much. Really tasty! Another one to put in the recipe book!
By deeanjo
California
on September 18, 2011
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Very dissapointing! Not tomato-y at all - a thin "juice" coveres the mac if you can call it that. Not what I expected at all. i added a total of 4 jalepenos and still not much heat. Maybe my penos weren't very hot - but my fingers say otherwiae. I would not want to serve this to company. I followed the recipe exactly, so I'm not sure what went wrong - or maybe this is just the way it is supposed to be. I will try another recipe next time I want chili mac - not saving this one. Sorry, Rachael.
Read all 56 reviews