Emeril's Chili Mac

By rwrigley

I think i may have found my new favorite Chili recipe. Yup, it's that good!

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, diced
• 2 small jalapenos, stemmed and minced
• 1/2 tablespoon salt
• 1 pound ground turkey
• 3 tablespoons Mexican chili powder
• 1/2 tablespoon Mexican oregano
• 1 tablespoon minced garlic
• 1 can (14 ounce) fire roasted diced tomatoes
• 1 can kidney beans, drained
• 1/2 pound elbow macaroni (gluten free)
• 1/2 pound Cabot shredded cheddar cheese
• Cornbread

Details

Servings 8

Preparation

Step 1

Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 1 teaspoon of the salt and cook until soft, 2 minutes.

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

Add tomatoes, beans, and 1/4 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 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 with cornbread.