stovetop chili mac
(1 rating)
I found this recipe in a magazine by Martha Stewart and really liked it. My husband said it was a keeper so I thought you might enjoy it to. I did add one ingredient and that was 1 teas. of Ancho chili pepper for some added spice.
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(1 rating)
yield
4 serving(s)
prep time
45 Min
method
Stove Top
Ingredients For stovetop chili mac
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coarse salt and ground pepper
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3/4 lbrigatoni or other tube-shaped pasta
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1 tspextra-virgin olive oil
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3 clovegarlic, roughly chopped
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1 smyellow onion, diced small
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1 lbground chuck, lean
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1 3/4 tspground cumin
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1 ccorn kernels, thawed if frozen
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1 smzucchini, diced medium
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1 can(28 ounces) diced tomatoes
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2 ozcheddar cheese, grated (3/4 cup)
How To Make stovetop chili mac
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1In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium heat. Add garlic and onion and cook until onion is translucent, 3 minutes.
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2Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper.
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3Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add Tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes.
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4Mix in pasta and stir until well blended. Serve in bowls and top with cheese.
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5I added the 1 teaspoon of ancho chili pepper when I added the cumin. We like the flavor of the ancho and it doesn't add a lot of heat--just a nice spicy flavor.
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