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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chilli Mac   
    Categories: Beef, Chilies, Herbs, Vegetables, Pasta   
         Yield: 5 servings   
       
         1 tb Oil   
         1 lb Ground beef   
         1    Yellow onion; fine chopped   
         1 tb Chilli spice mix   
         1 tb Ground cumin   
         1 tb Garlic powder   
              Salt & pepper   
        28 oz Can crushed fire-roasted   
              - tomatoes   
        14 oz Can chicken broth   
        15 oz Can pinto beans; undrained   
         8 oz Elbow macaroni or another   
              - small pasta   
         1 tb Worcestershire sauce   
         4 oz Grated sharp Cheddar; more   
              - for serving   
              Hot sauce, thin sliced   
              - scallions & chopped   
              - cilantro; to serve   
       
     In a large pot or Dutch oven, heat the oil over   
     medium-high. Add the beef and press into an even layer   
     to fill the pot. Sprinkle with the onion. Cook,   
     undisturbed, until the beef is deeply browned   
     underneath, 6 to 8 minutes (the meat won’t be fully   
     cooked). If you don’t see fat sizzling around the edges   
     of the pot, add a teaspoon or two of more oil.   
        
     Add the chilli spice, cumin and garlic powder and season   
     generously with salt and pepper. Cook, breaking up the   
     beef with a spoon into small pieces, until the onion is   
     softened and the spices are fragrant, 2 to 4 minutes.   
        
     Add the tomatoes, chicken broth, beans and their liquid,   
     pasta and Worcestershire sauce and scrape up any browned   
     bits stuck to the bottom of the pot. Simmer, stirring   
     often, until the pasta is al dente, 10 to 12 minutes. If   
     the pot starts to look dry at any point, add water, ¼   
     cup at a time.   
        
     Turn off the heat and stir in the Cheddar, if using,   
     until melted. Season to taste with salt, pepper and hot   
     sauce (if using). Serve topped with scallions, cilantro,   
     hot sauce and more Cheddar as desired.   
        
     By: Ali Slagle   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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