Chili Mac

Chili Mac (Adapted from Emeril Lagasse)

2 teaspoons olive oil
2 1/2 cups diced onion
2 jalapeños, minced (seeds and membranes removed, if desired)
2 teaspoons salt, plus additional as needed
1 1/2 pounds (24 ounces) ground sirloin
5 tablespoons Mexican chili powder
1 tablespoon dried Mexican oregano
6 large garlic cloves, minced
28 ounce can whole plum tomatoes, coarsely chopped with their juices
2 15 ounce cans red kidney beans, rinsed and drained
1/2 cup water
16 ounces multi-grain elbow macaroni
8 ounces (about 2 cups) shredded white cheddar cheese, divided

In a large Dutch oven, heat oil over medium. Stir in onions, jalapeños and 2 teaspoons salt - cook until the onions are soft, about 4 to 6 minutes. Add ground sirloin, chili powder, oregano and garlic - cook, stirring to crumble beef, for 5 to 6 minutes. Stir in tomatoes, beans and water - bring mixture to a boil, then reduce heat to a simmer and cook until thickened, about 20 to 30 minutes. Taste and season with additional salt, if needed.

Meanwhile, preheat the oven to 400 degrees and bring a large pot of boiling salted water to a boil.

Stir macaroni into the boiling water and cook just short of al dente, about 6 minutes. Drain and rinse under cool water - drain again and set aside.

When the chili is ready, stir in pasta and 3 ounces (about 3/4 cup) cheese. Scoop mixture into a 9" x 13" baking pan coated with cooking spray and set onto a large baking sheet. Scatter the top with remaining cheese. Place into the oven and bake until thoroughly heated through and the cheese has melted, about 10 to 15 minutes.

Remove and let mixture cool for 5 to 10 minutes before serving.

Makes about 8 servings.

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