Chili Cheese Pasta
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Chili Cheese Pasta
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 1 sweet onion diced
- 2 garlic cloves. minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef
- 2 tablespoons Fustini's 12 Year White balsamic
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- 1 14-ounce can fire roasted tomatoes
- 1 4-ounce can dice green chiles
- 2 1/2 cups low-sodium beef or chicken stock or water! any liquid, really
- 8 ounces elbow noodles I like whole wheat ones!
- 6 ounces white cheddar cheese freshly grated
- 3 green onions thinly sliced
- sour cream for serving
Ingredients
for serving
Directions
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt, and pepper. Cook until the onions soften, about 5 minutes. Add the ground beef, breaking it apart with a wooden spoon. Cook, stirring often until the beef is browned, about 6 to 8 minutes.
- Once the beef is browned, add balsamic to pick up bits of flavor from the bottom, and stir in the tomato paste, chili powder, paprika, and cumin. Cook for another 5 minutes, stirring often. Pour in the tomatoes, green chiles, and stock (or water). Add in the pasta. Bring the mixture to a simmer, reduce heat to medium-low, then cover the pot and cook for 10 to 15 minutes, stirring occasionally.
- Once the pasta is cooked and the liquid has been absorbed, stir in the cheddar cheese. Taste and season additionally if needed. Serve immediately with sliced green onions and if you're really feeling it, sour cream for serving.
Recipe Note
Kick up the heat by using Fustini's Cayenne Crush or Aji Verde Crush olive oil. Adapted from howsweeteats.com