Recipe information
Yield
4 servings
Ingredients
Omit
Black beans
Swap
Ground chicken for the ground sirloin
Chicken stock for the beef stock
Add
1 pound cavatappi (corkscrew-shaped pasta) or ridged macaroni
1 8-ounce sack shredded Cheddar cheese
A handful of cilantro, finely chopped
Preparation
Step 1
Preheat the broiler.
Step 2
Prepare just as for the master recipe, #65, adding the chicken and chicken stock when you would the beef and beef stock. Omit the beans.
Step 3
While the chili cooks, cook the pasta al dente, then drain and return it to the hot pot. Add the chili to the pasta and stir. Pour the chili-mac into a casserole dish and top with a mixture of smoked Gouda and Cheddar. Melt the cheeses under a hot broiler 6 inches from the heat until golden. Garnish the dish with finely chopped raw onions and chopped cilantro.
