This recipe serves perfectly our family of four. However, I think these would make a great potluck dish so I would consider doubling or tripling the recipe. Then, you could serve them with a smaller bread so that the servings would go further. This is gets five stars at our house! Check out what they are saying about this recipe over at Serious Eats:
“This is so wrong, it’s gotta be right!”
Even with my initial doubts, I am so glad that I had the opportunity to try this. I can’t wait to make it at home!
Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1 1/2 cups)
1 green bell pepper, stemmed, seeded, chopped (about 3/4 cup)
3 medium garlic cloves, minced
3 tablespoons chili powder
1/2 teaspoon red pepper flakes
1 tablespoon ground cumin
2 teaspoons dried oregano
1 pound ground beef
1 (28-ounce) Hunt’s can whole peeled tomatoes, roughly chopped, juice reserved
2 tablespoons Frank’s Red hot sauce
Freshly ground black pepper
1 pound Mueller’s elbow macaroni
4 French bread rolls
1 pound dry whole-milk mozzarella, grated
Instructions
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat olive oil in a large saucepan over high heat until shimmering. Add onion and green pepper and cook, stirring often, until soft, about 2 minutes. Add garlic, chili powder, red pepper flakes, cumin, and oregano.
Stir continuously until very fragrant, 30 seconds to 1 minute. Add beef and cook until no longer pink, stirring frequently with a wooden spoon to break up the meat, about 7 minutes. Add tomatoes and juice and the hot sauce, stir well, and bring to a boil.
Reduce heat to maintain a steady simmer and cook until thickened, about 30 minutes. Season with salt and pepper.
Cook pasta in the boiling water according to the directions on the packaging. Drain in a colander and then stir into the chili mac. Cover and keep warm.
Slice the rolls in half horizontally. Place rolls, cut-side up, on a large baking sheet covered with aluminum foil. Sprinkle cut sides with grated cheese. Place rolls in the oven and cook until cheese melts and rolls are toasted, about 8 minutes.
Spoon the chili mac onto the bottom rolls and crown with the top piece. Serve.
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Quick Tip: Buy store-bought pasta sauce to save time.
Thanks again to Serious Eats for this one-of-a-kind recipe.