Friday, February 2, 2018

Chili Mac


MMMmmmMMmmmmmMMMM!


This is #dinnergoals right here!


Oh, did you guys hear? There is some kind of football game this weekend that is very big and very important and requires lots of delicious foods while you watch. I have the perfect dinner for the occasion.


My recipe for Chili Mac is a mash up of a beef chili and a creamy, cheesy pasta dish. It is a little spicy and will keep you coming back for more. The chili becomes a robust, tex-mex type of meat sauce that kiiiind of puts regular marinara to shame.


To compliment that spicy goodness, we need something creamy (and, duh, cheesy because we are talking CHILI after all, so some sharp cheddar is very much needed). After the chili is cooked up, I add a bunch of hot pasta along with some of the pasta cooking water along with some sour cream to help melt that glorious cheddar into the chili/sauce. It's sort of magical and very tasty.


Now, as with most recipes I bestow upon you, it's worth mentioning that you can customize this to you and your family's liking! Prefer black beans over cannelini beans? Great! Want to tone town the spice factor? Use a bell pepper instead of the poblano. Like it a little extra spicy? Try shredded pepper jack instead of shredded cheddar! Where does it end?! (just FYI, it doesn't end until your plate is licked clean :-D)


Here's what you need for Chili Mac* (Print Recipe!)

1 tablespoon olive oil
2 scallions, sliced - keep the white and dark green parts separate
2 cloves garlic, minced
1 poblano pepper, cored and seeded, diced into 1/2 inch pieces
3/4 pound ground beef (I used 85% lean)
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 cup cannelini beans, drained and rinse if using canned
1 15 ounce can crushed tomatoes
10 ounces whole wheat pasta
1 cup reserved pasta water
2 tablespoons sour cream, plus more for serving
1 cup shredded sharp cheddar, plus more for serving

Here's what you do

In a large pot, heat olive oil over medium heat. Add the white and light green parts of the scallions, garlic and diced pepper. Season with salt and pepper. Cook, stirring occasionally, until softened for about 5 minutes. Add the beef and cook until browned and crumbled. I used a leaner beef, so there was no need to drain the fat, but if you have a lot in the bottom of the pan strain it out.

In a separate pot, cook pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water.

Season the beef with chili powder, cumin, paprika, salt and pepper. Add the beans and tomatoes. Bring to a boil then reduce heat to medium-low. Cook for 10 minutes until slightly thickened. Stir in the reserved pasta water.

While the pasta is still hot, add to the chili pot along with the sour cream and shredded cheddar. Stir vigorously until everything is melted smooth and well combined. Serve with extra sour cream, cheese and the scallion greens on top. Enjoy!

*Gas Stove Girl Original Recipe

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