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Ingredients
- ● 2 tbsp. EVOO – Extra Virgin Olive Oil
- ● 1 1/2 lb. ground sirloin
- ● 1 large onion, finely chopped
- can of sliced mushrooms
- 1/2 cup diced green peppers (frozen work well, but can use fresh)
- ● 2 tbsp. chili powder
- ● Salt and ground black pepper
- ● 1/2 cup ketchup
- ● 1/4 cup yellow mustard
- ● 2 cup beef stock
- ● 1 lb. whole wheat elbow macaroni
- ● 2 cups shredded sharp yellow cheddar (the sharper the better!)
Details
Adapted from rachaelrayshow.com
Preparation
Step 1
Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.
Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add mushrooms and green peppers. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot.
Add the chili to the pot with the pasta, add 1/2-1cup cheese and give everything a good toss. Transfer to a casserole dish and top with remaining shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.
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