Chili-mac

By á-7874

Ingredients

• 2 teaspoons olive oil
• 2 medium onions small diced, about 3 cups
• 2 jalapenos, stemmed and minced, optional
• 1 tablespoon salt, plus more for pasta cooking water
• 2 pounds extra lean ground beef
• 2 tablespoons Mexican chili powder
• 1 tablespoon Mexican oregano
• 2 tablespoons minced garlic
• 1 (28 ounce) can whole plum tomatoes with juices
• 2 cans kidney beans, drained
• 1 pound elbow macaroni
• 1 pound medium cheddar cheese
• Sour cream for serving, if desired

Details

Servings 6

Preparation

Step 1

Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes.

Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes.

Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil.

Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes.

Taste and add 1 more teaspoon salt, if needed.

Preheat oven to 400 degrees F.

While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside.

Grate cheddar cheese and set aside.

Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese.

Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes.

Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.