Chili MacFrom dixiediner 9 years ago
- salt shopping list
- 1/2 pound elbo macaroni (about 2 cups uncooked pasta) shopping list
- 3 tablespoons vegetable oil shopping list
- 1 1/2 pounds 85% lean ground beef shopping list
- 2 medium onions, chopped shopping list
- 1 red bell pepper, stemmed, seeded and chopped medium shopping list
- 6 medium garlic cloves, minced or pressed through a garlic press shopping list
- 2 tablespoons garlic powder shopping list
- 1 tablespoon ground cumin shopping list
- 1 (14.5 ounce) can diced tomatoes shopping list
- 1 (28 ounce) can tomato puree shopping list
- 1 tablespoon light or dark brown sugar shopping list
- 8 ounces colby Jack cheese, shredded, about 1 2/3 cups shopping list
How to make it
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts of water to a boil in a Dutch oven over high heat.
- Stir in 1 tablespon salt and the macaroni; cook until al dente, about 5 minutes. Reserve 3/4 cup of the pasta water and drain the pasta. Transfer the pasta to a bowl and set aside.
- Wipe the Dutch oven dry. Add 1 tablespoon of the oil and return to medium high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon until it is no longer pink and it is beginning to brown, 5 - 8 minutes. Drain the beef through a colander, discarding the drippings and set it aside.
- Add the remaining 2 tablespoons oil to the Dutch oven and return to medium high heat until shimmering. Add onions, red bell pepper, garlic, garlic powder and cumin; cook, stirring occasionally until the vegetables are softened and beginning to brown about 7 minutes. Add the diced tomatoes, tomato puree, brown sugar, the reserved pasta water and the drained beef; bring to a simmering and cook, stirring occasionally until the flavors are melded, about 20 minutes.
- Stir in the cooked pasta and season with salt and pepper to taste. Pour into a 9 x 13 inch baking dish (or shallow caserole dish of similar size) and sprinkle with the cheese. Bake until cheese is melted and browned, about 15 minutes. Cool for 5 - 10 minutes before serving.
- Note: You can substitute 1 1/2 pounds ground turkey for the beef.
The Cookdixiediner MS
The Rating3 people
This is a wonderful recipe! Not to spicey and far from bland. Loved it! Thanks for sharing it with us. I will be making it again and again.sunpuppy in Terre Haute loved it
It was very good! I have 2 small kids and they loved it too..which is a plus because they are picky picky..great recipe!daniellerose in San Jacinto loved it
deliciousdaniellerose in San Jacinto loved it
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