Skillet Chili Mac

from Cook's Country
2/2005

For a lighter dish, substitute ground turkey for the ground beef. You can substitute Monterey Jack cheese for some or all of the Colby. If you want to spice things up, add 1/2 teaspoon red pepper flakes along with the chili powder, or serve with Tabasco.

Serves 4 to 6

3 tablespoons vegetable oil
1 pound 85 percent lean ground beef
1 onion , chopped medium
1 red bell pepper , stemmed, seeded, and chopped medium
Table salt
4 cloves garlic , minced
1 tablespoon chili powder
1 tablespoon ground cumin
8 ounces macaroni (2 cups)
1 can (14 1/2 ounces) diced tomatoes
1 (15-ounce) can tomato puree
1 cup water
1 tablespoon brown sugar
Ground black pepper
8 ounces Colby cheese , shredded (2 cups)


1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat.

2. Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes.

3. Stir in the garlic, chili powder, and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with their juice, tomato puree, water, brown sugar, and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

4. Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover, and let sit off the heat until the cheese melts, about 3 minutes.