I don't know if I would call this SUPER spicy, but it definitely was spicy! Now I say that knowing that I have a pretty high tolerance for heat. My mouth was a tiny bit fiery by the time we were done, but not so much that I couldn't enjoy it. So if you make this, I'm giving you the warning now...if you don't like super spicy, stay away from this recipe... well, no, that's not right....just don't add any chipotles to the dish and you'll be just fine!
This recipe reminds me a lot of one of Chris and I's favorite dishes, Hamburger Buddy. It's made in almost the same way, but believe me, they are definitely different. Believe me also when I say, both are worth trying.......you will not be sorry!
Super Spicy Chili Mac
Adapted from America's Test Kitchen 30-Minute Suppers
1 lbs 93% lean ground beef
1/2 sweet onion, finely chopped
1 red bell pepper, seeded and finely chopped
2 garlic cloves, finely minced
2 chipotle peppers packed in adobo sauce, finely chopped - Plus 1 Tablespoon adobo sauce
2 cups elbow macaroni (I used whole grain)
2 cups beef broth
1 cup water
4 Roma tomatoes, seeded and chopped
1 cup shredded pepper jack cheese
salt and pepper to taste
Cook beef over medium-high heat in a Dutch oven or large, deep skillet with a lid, about 3 minutes. Add the onion and cook another 3 minutes. Add the bell pepper and cook until softened, about 5 more minutes. Stir in garlic and chipotles and cook until fragrant, about 30 seconds.
Add the broth, water, adobo sauce, and macaroni to the pot and bring to a boil. Reduce heat to low, cover, and allow to simmer for 8-10 minutes or until the pasta is cooked through, stirring occasionally. Add the cheese and stir until melted and incorporated. Stir in the tomatoes and season with salt and pepper. Serve with warm crusty bread and enjoy!
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