Chili Marconi & Cheese
Submitted by happyzhangbo
Stovetop chili mac with browned sirloin, jalapeños, Vidalia onions, and a cumin-chili spice blend simmered in beef broth and tomatoes. Toss with elbow macaroni and melted cheddar for a one-pot dinner that serves eight.
YIELD
8 servingsPREP
20 minCOOK
28 minREADY
50 minThis is chili mac with its boots polished.
Instead of ground beef, two pounds of sirloin get browned with sweet Vidalia onions, fresh jalapeños, and a generous six cloves of garlic. Chili powder, cumin, and cayenne sauce bring the heat, while beef broth and a mix of diced and crushed tomatoes build a rich, saucy base.
Stir in al dente elbow macaroni and a cup of shredded cheddar right in the pot. Everything melts together into a thick, spoonable bowl of comfort topped with sliced scallions.
Chef Tips
- Brown the sirloin in batches so it sears properly instead of steaming in its own moisture.
- Reduce the broth by half before adding the tomatoes. This concentrates the beefy flavor.
- Try using beer instead of beef broth for a slightly deeper, maltier backbone.
- Whole wheat elbow macaroni holds up well here and adds a nutty chew that pairs with the bold spices.
Ingredients
Directions
In a large pot, boil pasta according to the direction on the package until al dente.
Drain pasta and set aside.
Meanwhile, heat oil in a large pot over medium high heat, brown beef.
Stir in onions, peppers, and garlic.
Season with chili powder, cumin, cayenne, and salt to taste.
Cook 5 to 6 minutes, pour in broth, and reduce liquid by half, 2 minutes or more.
Add tomatoes, stir and simmer for about 12 minutes.
Add cooked pasta and cheddar cheese to chili pot and mix until evenly coat.
Remove from heat and sprinkle sliced scallions on top.
Serve warm.
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