Shelly's Recipe

CHILI MAC

Category: Casseroles - Beef

2 tsp olive oil
2 medium onions, cut into small dice (about 3 cups)
2 jalapenos, stemmed and minced (optional)
2 to 3 tsp salt, plus more for the pasta water
2 lbs extra-lean ground beef
5 tbsp Mexican chili powder
1 tbsp dried Mexican oregano
2 tbsp minced garlic
One 28-oz can whole plum tomatoes, broken with your hands, with juices
Two 15-oz cans kidney beans, drained
1/2 cup water
1 lb elbow macaroni
1 lb medium sharp cheddar cheese
Sour cream, for serving (optional)

Heat the olive oil in a 6-quart soup pot over medium-high heat. Add the onions, jalapenos (if desired), and 2 tsp of the salt. Cook until the onions are soft, 2 minutes. Add the ground beef, chili powder, oregano, and garlic, and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add the tomatoes and their juices, beans, and water. Stir, and bring the chili to a boil. Then reduce the heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste, and add 1 more tsp salt if needed.

While the chili is simmering, preheat the oven to 400. Place a 13x9 inch or other 3-quart baking dish on a baking sheet. Bring a pot of salted water to a boil, add the macaroni, and cook until just tender, 6 minutes. Drain in a colander, rinse under cool running water, and set aside. Grate the cheddar cheese and set it aside.

Once the chili has finished cooking, fold in the cooked macaroni and one- third of the cheddar. Transfer the chili- mac mixture to the baking dish and top with the remaining cheese. Bake until the chili is heated through and the cheese has melted, about 10 minutes. Remove from the oven and let cool for 5 minutes before serving. Garnish each portion with a dollop of sour cream, if desired.