"Chili mixed with pasta and topped with cheese? It's never a hard sell—and it'll bring a sell-out crowd to the table!" —Rachael Ray

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

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  • In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season with salt and pepper. Stir in the chili powder, coriander, cumin, and paprika. Stir the seasoned beef until aromatic, a minute or two. Add the onion, field pepper, chile, and garlic. Stir until the vegetables soften, a few minutes more. Add the beans, tomatoes, stock, and Worcestershire. Reduce heat to a simmer. Let the chili cook, stirring occasionally, while the pasta boils.

  • Preheat the broiler.

  • Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.

  • Stir the sour cream and lime juice into the chili. Mix in the pasta, adding the cooking water if the chili is too dry. Transfer to a 3-quart casserole dish. Top with the shredded cheeses. Broil the casserole until the cheeses melt and browns in spots, about 2 minutes. Top with scallions and pickled jalapeños.

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