Wednesday, November 7, 2007

Chili Rigatoni

When I asked Chad what he wanted for dinner tonight with ground beef he said he'd get back to me. Well, he made up his mind and he requested chili mac. I was really hoping he'd choose something a little more sophisticated, but then I thought about how easy it would be and decided to grant his request.

Now I've only made this dish a couple of times, and although it is not very sophisticated, it is extremely delicious and hearty. I don't make the "mac" part of this dish, instead I use a larger hollow noodle like rigatoni. We like to top it with a handful of cheese, and sometimes a dollop of sour cream. This was definitely a no-frills meal, but it is quick and tasty. Can't get better than that.

Chili Rigatoni
  • 1 lb lean gound beef
  • 1 Tbs. olive oil
  • 1/2 can diced tomatoes
  • 1 can tomato paste
  • 1 1/2 cup beef broth
  • 1 onion diced
  • 1/2 bell pepper diced
  • 3 cloved of garlic minced
  • 3 Tbs. fresh chopped flat leaf parsley
  • 3 Tbs. chili powder
  • 1 Tbs. cumin
  • 1 tsp. red pepper flakes
  • 1/2 tsp. cayenne
  • 2 tsp. dried basil
  • 1 tsp. oregano
  • 2 bay leaves
  • 1 tsp. sugar
  • 1 box rigatoni
  • 2 cups cheese (we like colby monterrey jack blend)
Heat a large skillet over medium heat and add ground beef, onions and peppers. cook until meat is almost completely browned and add garlic. Cook for 3 or so more minutes and drain. Return meat to pot and add the rest of the ingredients. Bring to a simmer and continue to let it simmer for about 20-25 minutes. Cook rigatoni al dente and and serve with chili. Top with cheese and enjoy!


bakingblonde said...

This is so good, I have made once a month for a while. Leftovers are awesome and filling!