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Chili Mac and Cheese
Andrew Fowler

Chili Mac

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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.