Chili with pasta


Spring made a spectacular entry into Madrid. With a hint of summer, temperatures invited us to wear sandals and sundresses… But this weekend, cold winds and rain sent us back home, saying turn on that oven and bake, bake! 😉

  • 500 g ground beef
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ¼ cup chopped green bell pepper
  • 2 tablespoons chili powder
  • 500 g crushed tomatoes
  • 3 tablespoons oil
  • 1 teaspoon salt
  • Pepper to taste
  • ½ jalapeno chopped
  • ½ cup water
  • 500 g elbow macaroni
  • 4 cups Béchamel sauce with cheese *

* Béchamel sauce with cheese

  • 3 tablespoons butter
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 225 g shredded cheddar cheese

Béchamel: Melt butter, add flour, stirring constantly, incorporate the milk gradually, stirring to avoid lumps. Add cheese and stir until melted. Finally add salt and nutmeg. Set aside.

Chili: Sauté onion, bell pepper, jalapeno and garlic in a pan with olive oil until soft. Remove from the pan and add the meat. Sauté until golden brown. Reincorporate the veggies, add tomatoes and chili powder. Stir well, add water and cook until most of the liquid has evaporated.
Cook the pasta al dente according to package directions.
Mix three-quarters of the béchamel with the pasta and three quarters of the chili. Pour into a baking dish and cover with the rest of the béchamel and the chili; sprinkle with grated cheese and bake at 180 ° C for 20 minutes.


13 Replies to “Chili with pasta”

  1. In Texas, this would be called chili mac but yours is way better than any I had there with your béchamel cheese sauce added and baked. It has to be yummy. 🙂

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