Stovetop Chili Mac
- Comments()
Stovetop Chili Mac
Everyday Food editor Sarah Carey combines two crowd favorites, pasta and chili, in one delicious dinner. Plus, learn her favorite tip for making the most of your spices.
We Also Love
- Prep Time 25 minutes
- Total Time 45 minutes
- Yield Serves 4
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
-
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.
-
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.
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.
I had the same problem, I guess because I use Firefox. I pasted the URL into Internet Explorer and there was a printer icon that I used to print the recipe. Definitely a pain, but at least it's doable!
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?
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.
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.
I wrote to Martha Stewart to let them know that there are NO tomatoes or juice listed in the INGREDIENTS. They wrote back and said it had been fixed. Sadly it has not. Doesn't anyone proof these recipes before they are listed? I love MS and enjoy many recipes that she publishs, but this is very disappointing.
Equally annoyed, prepared this recipe last night and purchased all ingredients and then realized when it was too late and i was missing tomotoes. substituted marinara and salsa instead. very bland.
28 oz can diced tomatoes. This recipe was in Everyday Foods.
Tomatoes????? the previous review mentioned this but there has been no amendment or correction so, I assume, nobody bothers to read the reviews!
they left out the tomato ingredient!
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!
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.