Chili Mac

Source: saved recipe (Google Drive)

Ingredients

• 1 lb corkscrew or elbow pasta (with ridges)
• 2 lbs ground sirloin
• 2 tbsp extra-virgin olive oil
• 1 sweet onion, chopped
• 2 jalapeño peppers, seeded and chopped
• 4 cloves garlic, chopped
• 3 tbsp dark chili powder
• 3 tbsp cumin
• 2 tbsp coriander
• 1-2 tbsp cayenne pepper sauce (to taste)
• Coarse salt
• 1 bottle beer (plus extra half bottle if making it a true one-pot meal)
• 1 (28 oz) can diced tomatoes in juice
• 1 (28 oz) can crushed tomatoes
• Sharp cheddar cheese, for topping

Directions

1. In a very large pot, boil the pasta until al dente. Drain and toss with a splash of beer to keep it from sticking while you make the chili; set aside.
2. Put the pot back on the stove and brown the beef in the oil over medium-high heat. Add the onions, peppers, and garlic. Season the meat mixture with the chili powder, cumin, coriander, cayenne, and salt. Cook together 5 minutes.
3. Stir in the beer and cook 2 minutes. Stir in the tomatoes and simmer 10 minutes.
4. Add the pasta back to the pot and combine.
5. Remove from heat and garnish big bowlfuls with plenty of cheese.