Stovetop Chili Mac

1
Dorothy Curtis

By
@CanbyDorothy

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
45 Min
Method:
Stove Top

Ingredients

  • ·
    coarse salt and ground pepper
  • 3/4 lb
    rigatoni or other tube-shaped pasta
  • 1 tsp
    extra-virgin olive oil
  • 3 clove
    garlic, roughly chopped
  • 1 small
    yellow onion, diced small
  • 1 lb
    ground chuck, lean
  • 1 3/4 tsp
    ground cumin
  • 1 c
    corn kernels, thawed if frozen
  • 1 small
    zucchini, diced medium
  • 1 can(s)
    (28 ounces) diced tomatoes
  • 2 oz
    cheddar cheese, grated (3/4 cup)

How to Make Stovetop Chili Mac

Step-by-Step

  1. In 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.
  2. Increase 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.
  3. Add 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.
  4. Mix in pasta and stir until well blended. Serve in bowls and top with cheese.
  5. I 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.

Printable Recipe Card

About Stovetop Chili Mac

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy




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