Photo by Karen Hermann
Serves 6
1 tablespoon canola oil
1 onion, chopped
1 red bell pepper, chopped
1 small jalapeño pepper, seeded and minced
3–4 cloves garlic, minced
1 ½ pounds ground beef
2 tablespoons all-purpose seasoning
2 tablespoons chili powder
1 teaspoon cumin
1 28-ounce can fire-roasted crushed tomatoes
1 8-ounce can tomato sauce
1 14-ounce can kidney beans, drained and rinsed
1 cup beef stock
8 ounces elbow or cavatappi pasta
2 cups shredded cheddar cheese
Sour cream, optional
In a Dutch oven or large, heavy-bottomed pot over medium heat, heat oil. Sauté onions and peppers until onions are translucent. Add garlic and sauté an additional minute. Add ground beef, breaking up with a wooden spoon, and cook until brown. Add the all-purpose seasoning, chili powder, and cumin. Stir to combine, and cook for 2 minutes.
Turn heat up to medium-high and add tomatoes, tomato sauce, beans, and stock. Add pasta, stir, and reduce heat to medium. Cook for 10–12 minutes, stirring occasionally, until pasta is al dente.
When the sauce thickens and pasta is cooked, remove from heat. Stir in shredded cheese slowly until melted. Adjust seasoning and serve with additional shredded cheese and sour cream if desired.