Yields
8 servings
Corkscrew pasta, ground sirloin, tomato and dark chili powder make this comfort food dish a true delight.
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ingredients
1
lb(s) corkscrew-shaped pasta with lines or elbows with lines
2
lb(s) ground sirloin
2
Tbsp (2 turns around the pan in a slow stream) extra-virgin olive oil
1
sweet onion, chopped
2
jalapeno peppers, seeded and chopped
4
cloves garlic, chopped
3
Tbsp (1 ½ palmfuls) dark chili powder
2
Tbsp (1 palmful) cumin
2
Tbsp cayenne pepper sauce
Coarse salt
1
cup beer or beef broth
1
(28-oz) can diced tomatoes in juice
1
(14-oz) can crushed tomatoes
Chopped scallions, for garnish
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directions
Step 1
In a large pot, boil pasta until al dente.
Step 2
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.
Step 3
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.