With all the extra activities around the holiday season, I’ve been feeling a bit worn down and need a little me time. When that happens I turn to one of my favorite winter meals. A combination of two classic comfort foods: Chili and Mac-n-Cheese. It is guaranteed to warm you up, fill you up, and get you out of the kitchen and snuggled up in cozy PJs in no time at all. A chili based pasta filled with spicy goodness swirled in cheese.
In a large pot or Dutch oven brown 1 pound of ground beef in a tablespoon of olive oil over medium heat until no longer pink, about 10 minutes.
While the beef browns wash and prepare the vegetables. Mince 2 cloves of garlic, dice 1 medium onion, slice and remove the seeds from 2 jalapeno peppers then dice. Set aside. Drain any excess fat from the ground beef.
Return the ground beef to the pot; stir in the onion, peppers, and garlic. Simmer over medium heat until the onions are translucent, about 8 minutes. Stir in 2 tablespoons flour and continue to simmer an additional minute stirring continuously.
Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika. Add 1 1/2 cups chili beans which is the equivalent of 1 15-ounce can. I prefer to make my own chili beans, again anytime I can avoid processed foods I do. I make a large batch of chili beans early in the season and can them for use throughout the long winter months.
Same for the tomato sauce, I use my own canned sauce and use 1 cup in this recipe. You can substitute 1 8-ounce can. Add 1 cup beef broth, and 1 cup dark stout beer (dark beer adds a deeper more intricate flavor but it can be easily substituted with more beef broth if you prefer.) Mix well.
Stir in 2 cups of spiral pasta and bring back to a simmer. Reduce heat to low and continue to simmer for 15 minutes; stirring frequently to avoid sticking to the bottom of the pot. Remove from heat and stir in 1 cup of shredded sharp cheddar cheese. Spoon into individual serving bowls and garnish with sliced scallions, diced jalapeno, or roughly chopped parsley and enjoy. – Ella💙
What’s your favorite go-to dish? Share it with us and include the link in the comments section so we can check it out!
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 jalapeno peppers, seeded & diced
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 1/2 cups chili beans
- 1 cup tomato sauce
- 1 cup beef broth
- 1 cup dark stout beer, or more beef broth
- 2 cups spiral pasta, uncooked
- 1 cup sharp cheddar cheese, shredded
- Diced scallions, jalapenos, or parsley, for garnishment
Place the olive oil in the bottom of a large pot or Dutch oven and add the ground beef. Brown the beef over medium heat until no longer pink, drain any excess fat.
Transfer beef back to pot; stir in the onion, peppers, and garlic. Simmer over medium heat until the onions are translucent, about 8 minutes. Stir in the flour and continue to simmer an additional minute stirring continuously. Add the chili powder, cumin, paprika, beans, tomato sauce, beef broth, and dark beer. Mix together.
Stir in the pasta and bring back to a simmer. Reduce heat to low and continue to simmer for 15 minutes; stirring frequently to avoid sticking to the bottom of the pot.
Remove from heat and stir in the cheese. Spoon into individual serving bowls and garnish with desired garnish. Serve immediately.