Game day fun!
Credit: www.foodnetwork.com with some changes
Total: 40 min
Cook: 25 min
Servings: 8 servings
8 box veggie corkscrew shaped pasta
1 pounds ground sirloin
1 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1/2 sweet onion, chopped
1 jalapeno peppers, seed and chopped
2 cloves garlic, chopped
1 1/2 tablespoons dark chili powder
1/2 tablespoons cumin
1 tablespoons cayenne pepper sauce
1/2 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
1 can kidney beans, optional
Chopped scallions, for garnish
In a large pot, boil pasta until al dente.
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.
Add hot pasta to chili pot and stir to coat pasta evenly. It will not be a liquid chili, it should be thicker.
Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.
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