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Title: Chilli Mac
Categories: Beef, Chilies, Herbs, Vegetables, Pasta
Yield: 5 servings

1 tb Oil
1 lb Ground beef
1 Yellow onion; fine chopped
1 tb Chilli spice mix
1 tb Ground cumin
1 tb Garlic powder
Salt & pepper
28 oz Can crushed fire-roasted
- tomatoes
14 oz Can chicken broth
15 oz Can pinto beans; undrained
8 oz Elbow macaroni or another
- small pasta
1 tb Worcestershire sauce
4 oz Grated sharp Cheddar; more
- for serving
Hot sauce, thin sliced
- scallions & chopped
- cilantro; to serve

In a large pot or Dutch oven, heat the oil over
medium-high. Add the beef and press into an even layer
to fill the pot. Sprinkle with the onion. Cook,
undisturbed, until the beef is deeply browned
underneath, 6 to 8 minutes (the meat won’t be fully
cooked). If you don’t see fat sizzling around the edges
of the pot, add a teaspoon or two of more oil.

Add the chilli spice, cumin and garlic powder and season
generously with salt and pepper. Cook, breaking up the
beef with a spoon into small pieces, until the onion is
softened and the spices are fragrant, 2 to 4 minutes.

Add the tomatoes, chicken broth, beans and their liquid,
pasta and Worcestershire sauce and scrape up any browned
bits stuck to the bottom of the pot. Simmer, stirring
often, until the pasta is al dente, 10 to 12 minutes. If
the pot starts to look dry at any point, add water, ¼
cup at a time.

Turn off the heat and stir in the Cheddar, if using,
until melted. Season to taste with salt, pepper and hot
sauce (if using). Serve topped with scallions, cilantro,
hot sauce and more Cheddar as desired.

By: Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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