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Ingredientes
- 1 lb corkscrew shaped pasta with lines (or possibly elbows with lines)
- 2 lb grnd sirloin
- 2 Tbsp. extra-virgin extra virgin olive oil (2 turns around pan in a slow stream)
- 1 x sweet onion minced
- 2 x jalapeno peppers seeded, minced
- 4 x garlic cloves minced
- 3 Tbsp. dark chili pwdr
- 2 Tbsp. cumin
- 2 Tbsp. cayenne pepper sauce Coarse salt to taste
- 1 c. beer or possibly beef broth
- 1 can diced tomatoes in juice - (28 ounce)
- 1 can crushed tomatoes - (14 ounce) Minced scallions for garnish
Direcciones
- In a large pot, boil pasta till al dente.
- Meanwhile, in a big, deep pot, brown beef in oil over medium-high heat. Add in onions, peppers, and garlic. Season meat mix with chili pwdr, cumin, cayenne, and salt. Cook together 5 min, stir in beer or possibly broth, and reduce liquid by half, 2 min. Stir in tomatoes and simmer for 10 min.
- Drain pasta. Add in warm pasta to chili pot and stir to coat pasta proportionately. Remove from heat and garnish big bowlfuls of chili mac with minced scallions.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 141 | 48% |
| Total Fat 15.76g | 20% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.73g | |
| Cholesterol 74mg | 25% |
| Sodium 217mg | 9% |
| Potassium 713mg | 20% |
| Total Carbs 11.49g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.67g | 2% |
| Protein 24.93g | 40% |
