BBQ Chili Mac

Name: BBQ Chili Mac
Yield: serves 8 to 10
Ingredients: Kosher salt and freshly ground black pepper; 1 pound cavatappi pasta; 1 tablespoon olive oil; 4 slices bacon, diced; 1 large onion, chopped; 2 jalapeño peppers, ribs and seeds removed, chopped; 4 cloves garlic, chopped; 1 1/2 pounds lean ground beef; 3 tablespoons tomato paste; 1 cup Neely’s BBQ sauce (recipe follows); One 14-ounce can crushed tomatoes; One 28-ounce can diced tomatoes in juice; One 15-ounce can ranch-style pinto beans; Dash of hot sauce, preferably Tabasco; Green onions, sliced, for garnish; Sour cream, for garnish; Grated cheddar cheese, for garnish; 2 cups ketchup; 1 cup water; 1/2 cup apple-cider vinegar; 5 tablespoons light-brown sugar; 5 tablespoons granulated white sugar; 1/2 tablespoon freshly ground black pepper; 1/2 tablespoon onion powder; 1/2 tablespoon ground mustard; 1 tablespoon lemon juice; 1 tablespoon Worcestershire sauce; (makes 3 1/2 cups)

December 14, 2011

This dish reminds us of warmth and comfort, and it also adds heartiness to the menu. Being served BBQ chili mac basically means a big “welcome to the Neely home.” Cavatappi are great noodles for this dish, because they’re shaped like corkscrews, so you can grab all the good stuff and get the full flavor. If you can’t find cavatappi, elbow macaroni comes in a distant second.

Recipe notes

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