WP. Basically a recipe for chili with pasta.
Ingredients
8 ounces short pasta, such as orecchiette, small shells or elbows
2 teaspoons vegetable oil
1 small white onion (5 ounces), chopped
1 pound lean ground beef (90 percent lean or higher) or 12 ounces plant-based meat, such as Beyond Meat brand
One (15-ounce) can no-salt-added tomato sauce
One (15-ounce) can kidney beans, drained and rinsed
One (15-ounce) can black beans, drained and rinsed
One (14.5-ounce) can diced tomatoes and green chiles
1/4 cup water
1 tablespoon plus 1 1/2 teaspoons chili powder
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon fine salt
1/8 teaspoon finely ground black pepper
1 1/2 cups (4 ounces) shredded cheddar cheese
1/2 cup sour cream, for serving
1/4 cup chopped scallions, for serving
Instructions
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Bring a medium pot of water to a boil. Add the pasta and cook according to the package instructions until al dente, then drain.
3. In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the beef and cook, stirring, until browned, about 5 minutes.
4. Add the tomato sauce, beans, diced tomatoes and green chiles, water, chili powder, cumin, cayenne, salt and pepper to the skillet. Stir to combine and cook until warmed through, about 5 minutes.
5. Transfer the pasta to the skillet and stir to combine. Sprinkle evenly with the cheese and bake for about 20 minutes, or until bubbling and heated through.
6. Divide among bowls and serve with the sour cream and scallions on top or on the side.
NOTE: If you do not have a skillet large enough to accommodate this dish — it makes about 14 cups — or if you want to assemble it in advance (see Make Ahead), transfer the meat-and-bean mixture to a lightly greased 9-by-13-inch casserole dish. Add the pasta and stir until well combined. Top with the cheese and bake as directed.