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Chili Mac

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Corkscrew shaped pasta with lines

    2. 2 lbs 908g / 32oz Ground sirloin

    3. 2 tablespoons 30ml Extra-virgin olive oil

    4. 2 turns around pan in a slow stream

    5. 1 Sweet onion - chopped

    6. 2 Jalapeño peppers - seeded, chopped

    7. 4 Garlic cloves - chopped

    8. 3 tablespoons 45ml Dark chili powder

    9. 2 tablespoons 30ml Cumin

    10. 2 tablespoons 30ml Cayenne pepper sauce Coarse salt - to taste

    11. 1 cup 237ml Beer or beef broth

    12. 1 Diced tomatoes in juice - (28 oz)

    13. 1 Crushed tomatoes - (14 oz) Chopped scallions - for garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. This recipe yields 8 servings.

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