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Rachael Ray Chili Mac
Rachael Ray Chili Mac

Rachael Ray Chili Mac

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons olive oil
1 sweet onion
2 jalapeno peppers, seeded and chopped
4 cloves of garlic
3 Tbsp dark chili powder
2 Tbsp cumin
2 Tbsp cayenne pepper sauce
Salt
1 cup beer or beef broth
1 can (28 oz.) diced tomatoes in juice
1 can (14 oz.) crushed tomatoes
Chopped scallions, for garnish
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Let's Make It
1
In a large pot, boil pasta until al dente.
2
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
3
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.
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