Equipment
Ingredients
Base & Aromatics
- 15 ml olive oil
- 500 g ground beef, 80/20 ratio preferred
- 1 yellow onion, finely chopped
- 3 garlic, minced
Spices & Seasonings
- 15 g chili powder
- 5 g ground cumin
- 3 g smoked paprika
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml worcestershire sauce
Liquids & Pasta
- 400 g crushed canned tomatoes
- 600 ml beef broth
- 250 g elbow macaroni, dry, uncooked
Finishing
- 100 g cheddar cheese, freshly grated
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and chopped yellow onion. Cook, breaking the meat apart with a wooden spoon, until the beef is browned and reaches a safe internal handling temperature, and the onions are soft, about 7 minutes.
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook, stirring constantly, for 1 minute to toast the spices and release their essential oils.
Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Scrape the bottom of the pot to release any flavorful browned bits. Bring the mixture to a rapid simmer at approximately 100°C/212°F.
Stir in the dry elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes. Uncover and stir every 3 to 4 minutes to prevent the pasta from sticking to the bottom of the pot.
Remove the pot from the heat. Stir in half of the grated cheddar cheese until melted and incorporated into the sauce. Sprinkle the remaining cheese over the top, cover lightly, and let rest for 3 minutes before serving.
Chef's Notes
- Stirring the pasta directly in the chili liquid frequently releases starches, creating a naturally velvety sauce without the need for a flour roux.
- For maximum umami, allow the ground beef to develop a dark, crusty sear before breaking it up completely in the initial cooking stage.
- If reheating leftovers, add a splash of water or beef broth. The macaroni will continue to absorb liquid as it sits in the refrigerator, and the extra moisture prevents it from drying out.
- Worcestershire sauce is a secret flavor booster here, bringing a deep, fermented complexity that anchors the acidity of the tomatoes.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Pasta may soften upon thawing, but the flavor remains excellent.
Reheating: Reheat on the stovetop or microwave with a splash of water or broth to loosen the sauce.
