Stovetop Chili Mac
One pot meals are a favorite of mine as is easy cooking. Tall & Handsome and I both like food packed full of flavor and that doesn’t always mean spicy.
Now this dish will take a pot and a skillet, but it does eventually come together in one pot. And, it’s packed with flavor.
This recipe is one I found in the September issue of Martha Stewart’s Everyday Food. That little magazine has been a favorite of mine for years. Now that I can get it on my Nook, I don’t have to worry about issues staking up and taking up room on the cookbook self.
I tweaked this recipe, of course. I just can’t keep my hands out of the pie as they say. Tall & Handsome was quite pleased with the results. The biggest change was: I added chili powder. I mean, hello, how can you have Stovetop Chili Mac without the chili? Right? I also added a little Worcestershire sauce for an added zest. The recipe calls for one zucchini which I didn’t happen to have on hand last night, but I would most definitely use it if I had it. Zucchini are healthy and a great combo with tomatoes.
So for Bev’s version of Stovetop Chili Mac see below…
Stovetop Chili Mac
Adapted from a Recipe in Everyday Food
¾ pound rigatoni (12 oz.)
1 tablespoon olive oil
3 cloves garlic, roughly chopped
1 small onion, chopped
1 pound lean ground beef (I used ground round or sirloin)
1 ¾ teaspoons cumin
2 teaspoon chili powder
1 cup corn kernels, thawed if using frozen
1 small zucchini, diced medium
1 28 oz. can diced tomatoes (I used Whole Foods store brand)
2 – 3 tablespoons Worcestershire sauce
Grated cheddar cheese
Kosher salt and pepper to taste
1. In a large stockpot cook the pasta in boiling salt water according to package directions. The pasta may need to cook about 12 minutes or a little longer. When done, drain well and return the pasta to the stockpot.
2. In the meantime, in a large skillet heat the oil on medium. Add garlic and onion and cook until soft and translucent or for about 3 minutes.
3. Increase heat to medium high and add the beef. Cook, breaking up the beef, until the beef is no longer pink. This will take about 5 minutes.
4. Add the cumin and chili powder and cook about 1 minute until mixture is fragrant.
5. Season with a little kosher salt and pepper. Add the Worcestershire sauce. Add corn and zucchini and cook about 2 minutes.
6. Add tomatoes with the juice. Bring to a simmer and cook an additional 3 minutes.
7. If needed season to taste one last time with kosher salt and pepper.
8. Add the beef mixture to the pasta and toss to coat the pasta.
9. Serve hot in bowls and top with grated cheddar cheese.
© 2011 Beverly Hicks Burch All Rights Reserved.