PREP TIME 10 Minutes
COOK TIME 40 Minutes
6 to 8 servings
|2||teaspoons olive oil|
|2||medium onions small diced, about 3 cups|
|2||jalapenos, stemmed and minced, optional|
|1||tablespoon salt, plus more for pasta cooking water|
|2||pounds extra lean ground beef|
|2||tablespoons Mexican chili powder|
|1||tablespoon Mexican oregano|
|2||tablespoons minced garlic|
|1||(28 ounce) can whole plum tomatoes, broken with your hands, with juices|
|2||cans kidney beans, drained|
|1||pound elbow macaroni|
|1||pound medium cheddar cheese|
|Sour cream for serving, if desired|
Recipe courtesy of Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
- Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes.
- Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
- Preheat oven to 400 degrees F.
- While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
- Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese.
- Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.
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