Stovetop Chili Mac
By
Dorothy Curtis
@CanbyDorothy
1
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.
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
- 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.
- 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.
- 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.
- 4Mix in pasta and stir until well blended. Serve in bowls and top with cheese.
- 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.
