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Stovetop Chili Mac

  • prep: 25 mins
    total time: 45 mins
  • servings: 4
Photography: John Kernick

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Ingredients

  • Coarse salt and ground pepper
  • 3/4 pound rigatoni or other tube-shaped pasta
  • 1 teaspoon extra-virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 1 small yellow onion, diced small
  • 1 pound ground beef chuck (85 percent lean)
  • 1 3/4 teaspoons ground cumin
  • 1 cup corn kernels, thawed if frozen
  • 1 small zucchini, diced medium
  • 1 can (28 ounces) diced tomatoes
  • 2 ounces cheddar, grated (3/4 cup)

Directions

  1. Step 1

    In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

  2. Step 2

    Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

Source
Everyday Food, September 2011

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Reviews (6)

  • 7 Dec, 2012

    I just finished preparing this recipe and am eating while I type this. It's really a nice quick tasty recipe. It's not a real "chili" tasting sauce, it's more like a hint of chili but I really enjoyed it. I didn't have zucchini on hand so I used frozen green beans. As for the amounts of salt and pepper I used a teaspoon of each using kosher coarse salt.

  • 30 Nov, 2012

    Seems like you have a new format, have to watch a camera commercial before your video and when I switch to the recipe there is no place that tells where to print. What's up?

  • 9 Jan, 2012

    Such a bland and boring recipe. I was disappointed. I had to add more cumin, add some chili powder, Italian seasoning, and a little sugar to give it some flavor.

  • 6 Jan, 2012

    I think "juice" means that you don't drain canned diced tomatoes and use the whole can. I am plannning making this tonight. So I'll see.

  • 30 Aug, 2011

    We really enjoyed this recipe! I used the whole pound of pasta and 2# of ground beef and have lots of leftovers, I like that the sauce and pasta stay separate. I didn't use cumin either, I used a southwest seasoning and it turned out great.
    It didn't have that "heavy" feel that a lot of pasta dishes have. Will make again for sure!

  • 25 Aug, 2011

    Quick and easy to make- fresh and light tasting even with the pasta. My kids gobbled it up- even the zucchini. Great for leftovers too. We're not a fan of cumin so we left that out and added dried herbs instead. Next time I will use fired roasted diced tomatoes for a kick.