Chili Mac

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Chili Mac

“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)

Rating

Ingredients

  • 1tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
  • 1pound ground beef
  • 1yellow onion, finely chopped
  • 1tablespoon store-bought or homemade chili powder
  • 1tablespoon ground cumin
  • 1tablespoon garlic powder
  • Salt and pepper
  • 1(28-ounce) can crushed fire-roasted tomatoes
  • 1(14-ounce) can chicken broth
  • 1(15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
  • 8ounces elbow macaroni or another small pasta
  • 1tablespoon Worcestershire sauce or soy sauce
  • 4ounces grated sharp Cheddar, plus more for serving (both optional)
  • Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Set base servings to enable scaling:

Directions

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 chili powder, 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, 1/4 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.

Nutrition

Info
Trans Fat: 1 gramFat: 26 gramsCalories: 563Saturated Fat: 10 gramsUnsaturated Fat: 12 gramsSodium: 1009 milligramsSugar: 6 gramsFiber: 9 gramsCarbohydrate: 54 gramsProtein: 30 grams

Source: https://cooking.nytimes.com/recipes/1024668-chili-mac