Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 1 1/2 lb. ground beef
• Salt and pepper
• 1 tbsp. chili powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 red or yellow onion, chopped
• 1 small red field or bell pepper, chopped
• 1 large jalapeno, seeded and chopped
• 4 garlic cloves, chopped
• 15 oz. can red or black beans, drained
• 14.5 oz. can tomatoes with green chilies
• 1 cup beef stock
• 1 lb. cavatappi
• 1 cup sour cream
• 1 small lime, juiced
• 1 cup each shredded cheddar and Monterey Jack
• Chopped scallions or fresh chives and pickled jalapenos, for topping

Directions

1. Bring a large pot of water to a boil for the pasta.

2. In a large deep skillet, heat the oil 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, pepper, jalapeno, 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.

3. Preheat the broiler.

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

5. 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-qt. 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 jalapenos.

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