As if Chili wasn't already rib-sticking, serve it over Macaroni noodles and you've really got something! This is quintessential comfort food right here!
The thick, spicy Chili basically serves as a hearty sauce over the pasta noodles. I've dusted the top of the Mac with a heavy handful of shredded cheddar for a nice creamy element, and loads of fresh herbs and scallions for fresh flavor!
I also like a fair bit of punchy heat in this dish. So not only do I include fresh jalapenos in the chili itself, but I also love to top it with pickled jalapenos. I find the heat balances nicely with the mountains of Mac.
You can easily prepare the chili in advance. In fact, you can keep that pan simmering on the stove all day. But you should wait to boil off the noodles until just before serving so your macaroni doesn't turn into mush.
Chili Mac
Ingredients
· 2 tbsp olive oil
· 1 lb ground beef or turkey
· ½ onion, diced
· 1 red pepper, diced
· 1 green pepper, diced
· 1 jalapeno, seeded and minced
· 2 cloves garlic, minced
· 3 tbsp chili powder
· 1 tbsp cumin
· 1 tsp coriander
· 1 tsp oregano
· 1 tbsp tomato paste
· 2 tsp salt
· Pepper to taste
· 15oz crushed tomatoes
· 15oz canned kidney beans
· 12oz elbow noodles
· 4oz cheddar cheese, shredded
· 6 scallions, sliced thin
· ¼ cup cilantro, chopped
· Pickled jalapenos, optional
Heat the olive oil in a deep skillet. Crumble and brown the beef or turkey over medium high heat until golden brown. Add the onions, peppers, jalapeno, and garlic. Reduce the heat to medium low and cook until the onions are translucent. Add the chili powder, cumin, coriander, oregano, tomato paste, salt and pepper. Toast the spices for 2 minutes. Stir in the crushed tomatoes and kidney beans. Reduce the heat to low and simmer covered for at least 30 minutes.
While the chili simmers, cook the elbow noodles 2 minutes short of package instructions in an abundance of salted water. The pasta will cook a bit long in the chili so you want the noodle a bit more al dente. Drain the pasta.
Fold the noodles into the chili. Top the chili with the shredded cheese. Cover the pan and cook on low for another 3-4 minutes until the cheese melts. Top with scallions and cilantro.
Garnish with pickled jalapenos.
Serves 4
Gluten Free Friendly!
Swap the pasta for GF Barilla.
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