Thursday, September 13, 2012

In the Kitchen with Jason: Chili Mac

We have began to dig through our older cookbooks for recipes that we may have missed. This gem was discovered and was made very soonly after it was found in a Rachael Ray cookbook. We were both very glad that it was found.

  • 1/2 pound dried pasta
  • 2 Tbsp EVOO
  • 2/3 lbs. ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 Tbsp tomato paste
  • 2 cup beef stock
  • 1 cup shredded cheddar cheese
  • Cook the pasta according to package directions.
  • While cooking the pasta, heat the EVOO in a skillet over medium-high heat.
  • Add the meat and brown for 4 minutes, breaking it up as it cooks.
  • Add onions and garlic and cook for an additional 3 minutes.
  • Add chili powder, cumin, coriander, and tomato paste and cook for 2 more minutes.
  • Stir in the stock and cook for an additional 5 minutes.
  • Stir in the pasta and cheese and serve.
  • Serving Size: 2 cups
  • Servings per recipe: 3
  • Calories per serving: about 570
  • Originally found in Rachel Ray's Big Orange Book

Please enjoy!

-Chef Jason

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