Photo: Three-Alarm Italian Style Chili Mac Recipe
Ingredients
- 1 pound penne pasta or cavatappi (hollow pasta spirals)
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 1/2 pounds ground sirloin
- 2 tablespoons chili powder, 2 palmfuls
- Black pepper
- 1 onion, chopped
- 1 cubanelle pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 3 to 4 cloves garlic, chopped
- 1 cup beef stock
- 1 (28-ounce) can fire roasted crushed tomatoes
- Handful basil leaves, torn
- 2 cups shredded smoked Cheddar or scamorza ( smoked aged mozzarella)
Directions
Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.
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By bogu0005_7817823
saint paul, MN
on December 01, 2011
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I don't usually write reviews, but I felt compelled to ward off fellow cooks! This recipe was watery and tastless, even after adding additional chili powder and simmering the sauce longer than the recipe states. Don't waste your time on this one.
By abpantazes
on May 24, 2011
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Extremely tasty. Listened to other reviews and upped the chili powder. Also could only find fire roasted diced tomatoes. I drained the liquid from the tomatoes since some reviews said the sauce was too wet. Rachael mentioned that you could add some chipolte chili powder. I added some and liked the added flavor. I also left off the basil since my husband doesn't like it.
By lindsmorris
Puyallup, WA
on November 24, 2009
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This was a pretty easy recipe. I ended up substituting two jalapeno peppers (seeded for the cubanelle peppers because we couldn't find them. Even with that substitution, it still didn't have a whole ton of flavor. In addition, the sauce seemed a little liquid-y. I would probably add some cornstarch to thicken it up a bit.
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