Chili-Macarole

{"handle":"chili-macarole-recipe","title":"Chili-Macarole","seoTitle":"Chili-Macarole","seoDescription":"Chili mixed with pasta and topped with cheese? It's never a hard sell—and it'll bring a sell-out crowd to the table! —Rachael Ray\n","image":"https://images.ctfassets.net/vmuke7sdou62/6V1PoxhIYF3ZPazgh0M3JC/445601abfd6430e02485028cd4ff47dc/image_-_2022-06-03T113154.950.jpeg","ingredients":"

• 2 tbsp. olive oil or canola oil
• 1 ½ lb. g round beef (80% to 90% lean)
• Salt and pepper
• 1 rounded tbsp. chili powder (I like Gebhart)
• 1 ½ tsp. ground coriander
• 1 ½ tsp. ground cumin
• 1 ½ tsp. smoked paprika
• 1 red or yellow onion, chopped
• 1 small red field pepper, bell pepper, or green Cubanelle pepper (or any mild, sweet pepper), chopped
• 1 large jalapeño chile or 2 serrano chiles, seeded and chopped
• 4 cloves garlic, chopped
• 1 can (about 15 oz.) red or black beans, drained
• 1 can (14.5 oz.) tomatoes with green chilies
• 1 cup beef or chicken stock
• 2 tbsp. Worcestershire sauce
• 1 lb. cavatappi (corkscrew pasta with lines) or elbows with lines
• 1 cup sour cream or Mexican crema
• 1 small lime, juiced (about 1 1/2 tbsp.)
• 1 cup each shredded cheddar and Monterey Jack, or about 2 cups shredded pepper Jack
• Chopped scallions or fresh chives and pickled jalapeño slices (mild or hot), for topping

","preparation":"

• Step 1 Bring a large pot of water to a boil for the pasta.
• Step 2 In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season with salt and pepper. Stir in the chili powder, coriander, cumin, and paprika. Stir the seasoned beef until aromatic, a minute or two. Add the onion, field pepper, chile, and garlic. Stir until the vegetables soften, a few minutes more. Add the beans, tomatoes, stock, and Worcestershire. Reduce heat to a simmer. Let the chili cook, stirring occasionally, while the pasta boils.
• Step 3 Preheat the broiler.
• Step 4 Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Step 5 Stir the sour cream and lime juice into the chili. Mix in the pasta, adding the cooking water if the chili is too dry. Transfer to a 3-quart casserole dish. Top with the shredded cheeses. Broil the casserole until the cheeses melt and browns in spots, about 2 minutes. Top with scallions and pickled jalapeños.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}