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one ordinary bowl of elbow macaroni and browned ground-beef crumbles in a thick dark red-brown ancho chile sauce with a small amount of pale Monterey Jack melting on top, with no beans, whole chiles or garnish
Rachel Kim

Chili Mac

Dried ancho chiles make a dark, rounded sauce for this bean-free chili mac instead of relying on a large spoonful of chili powder. Toast them briefly, then soak and blend them with their hot water while the beef browns in the same skillet. The extra step changes the sauce more than another handful of shredded cheese would. Elbows finish directly in that chile broth, and Monterey Jack softens the heat at the table. Keep the chiles moving during toasting; a bitter black patch won't disappear when you blend it, and it is easier to lower the heat now than to rescue the finished pan.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 dried ancho chiles about 1 oz total, stems and seeds removed
  • 1 cup water for soaking chiles
  • 1 lb 90% lean ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 1/2 cups low-sodium beef broth
  • 8 oz dry elbow macaroni
  • 1/2 tsp fine salt
  • 1/2 cup water reserved as needed
  • 3 oz Monterey Jack grated

Method
 

  1. Toast opened ancho chiles in a dry deep 12-inch saute pan over medium heat for about 20 seconds per side until fragrant, without blackening them. Transfer to a heatproof bowl.
  2. Heat the cup of soaking water in the same skillet until boiling, pour it over the chiles and soak for 10 minutes. Blend chiles with their soaking water until smooth, following the blender instructions for hot liquid.
  3. While chiles soak, brown beef and onion in the emptied skillet for 8 minutes until beef reaches 160°F. Drain excess fat and add garlic, tomato paste, cumin and oregano for 1 minute.
  4. Pour chile puree and broth into the skillet, then add macaroni and salt. Bring to a simmer and cook uncovered over medium-low heat for 11 to 14 minutes, stirring often until pasta is tender; add reserved water if needed.
  5. Remove from heat and rest for 2 minutes. Divide into bowls and top each with a quarter of the grated Jack, letting it soften against the hot pasta.