Chili Mac

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Title: Chili Mac
Categories: main dish, pasta
Yield: 8 servings

1 lb corkscrew shaped pasta with
-lines
= (or elbows with lines)
2 lb ground sirloin
2 tb extra-virgin olive oil
= (2 turns around pan in a
-slow str
1 sweet onion; chopped
2 jalapeño peppers; seeded,
-chopped
4 garlic cloves; chopped
3 tb dark chili powder
2 tb cumin
2 tb cayenne pepper sauce
Coarse salt; to taste
1 c beer or beef broth
1 cn diced tomatoes in juice -
-(28 oz)
1 cn crushed tomatoes - (14 oz)
Chopped scallions; for
-garnish

In a large pot, boil pasta until al dente.

Meanwhile, in a big, deep pot, brown beef in oil over medium-high heat.
Add onions, peppers, and garlic. Season meat mixture with chili powder,
cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth,
and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10
minutes.

Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly.
Remove from heat and garnish big bowlfuls of chili mac with chopped
scallions.

This recipe yields 8 servings.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B38) - from the TV FOOD
NETWORK"
S(Formatted for MC6):
"04-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 310 Calories; 23g Fat (68.1%
calories from fat); 22g Protein; 3g Carbohydrate; 1g Dietary Fiber; 78mg
Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Rachael Ray

Preparation Time: 0:00

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