Thundersnow cheesy chili mac....keeps you warm!
Cheesy Chili Mac
2 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper
3 medium cloves of garlic (finely chopped)
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 lbs of fresh ground beef (90/10 or 80/20)
1 (28 oz.) can of whole peeled tomatoes packed in juice, roughly chopped, juice reserved
2 (15 oz.) cans of kidney beans, rinsed and drained (the juice in canned beans is disgusting, to say the least)
1/4 cup of hot sauce (Frank's)
kosher salt and ground black pepper
1 lb. elbow macaroni
4 tablespoons butter
1 (12 oz.) can evaporated milk
1/2 lb. of grated cheddar cheese
1/2 lb. of jack cheese
4 ounces of finely grated parmigiano-reggiano (about 2 cups)
2 tablespoons chopped cilantro leaves and scallions (garnish)
1. Heat the vegetable oil in a large saucepan over high heat until simmering. Add the onion and red pepper. Cook, stirring frequently, until lightly softened. Add garlic, chili powder, cumin, and oregano.
2. Add the beef and cook. Break up the meat as it cooks.
3. Add the tomatoes and their juice, the beans, and the hot sauce. Season to taste with salt and pepper. Simmer until thickened for about 30 minutes.
4. Meanwhile, preheat the over to 400 degrees.
5. Place the pasta in a saucepan and fill with water. Add 1 tablespoon of salt. Heat over high until boiling. Once boiling, cover and let simmer. Cook until pasta is fully cooked.
6. Drain pasta and return to the pot. Add the butter and evaporated milk. Turn on low heat.
7. Add half of the cheese and stir into the pasta.
8. Add the chili to the pot and stir until well combined. Season to taste with salt and pepper.
9. Transfer pasta to a large casserole dish. Top with remained cheese and parmesan cheese. Bake until lightly browned and bubbly, about 20 minutes.
10. Remove from oven and allow to rest for ten minutes.
11. Sprinkle with scallions and/or cilantro and serve.