Chili Mac

Recipe Ingredients

1 lb	454g / 16oz	Corkscrew shaped pasta with lines
		= (or elbows with lines)
2 lbs	908g / 32oz	Ground sirloin
2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around pan in a slow stream)
1		Sweet onion - chopped
2		Jalapeño peppers - seeded, chopped
4		Garlic cloves - chopped
3 tablespoons	45ml	Dark chili powder
2 tablespoons	30ml	Cumin
2 tablespoons	30ml	Cayenne pepper sauce
		Coarse salt - to taste
1 cup	237ml	Beer or beef broth
1		Diced tomatoes in juice - (28 oz)
1		Crushed tomatoes - (14 oz)
		Chopped scallions - for garnish

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B38) - from the TV FOOD NETWORK

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