Chili Mac

Chili Mac

1 lb penne pasta
Salt
2 TB olive oil
1 1/2 lbs ground sirloin
2 TB chili powder
Black Pepper
12 onion chopped
3-4 cloves garlic
1 cup beef stock
1 can chopped tomatoes
1/4 c. chopped basil
1/2 c. smoked cheddar
1/2 c. cheddar

Cook pasta in salted water until al dente. Meanwhile, heat a deep skillet over medium high heat with olive oil. Crumble beef and brown. 5-6 minutes. Season meat with chili powder, salt and pepper. When meat has browned add onions, peppers and garlic. Cook vegetables until soft. Add stock and scrape up pan drippings. Stir in tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to 13x9 casserole. Top with cheese and bake at 350 until cheese is melted.

(adapted from a Rachel Ray recipe)