Silly Chili con Fusilli

by Rachael Ray Show Staff 3:00 AM, September 20, 2011

Aired September 20, 2011

Serves 6
2 tablespoons extra virgin olive oil (EVOO)
2 pounds ground beef or ground turkey
1 large onion, chopped
1 large clove garlic, finely chopped or grated
2 red bell peppers, chopped
3 tablespoons chili powder
2 cups chicken stock or water
1 can crushed tomatoes (15 ounces)
1/4 cup ketchup
1/4 cup yellow mustard
1 pound whole grain fusilli or macaroni
For the fixins bar:
Pickled jalapeo peppers
Shredded cheddar cheese, regular or low fat
Shredded lettuce
Sour cream, regular or reduced fat
Lime wedges
Fresh cilantro, chopped

Place a large pot of salted water over high heat to bring up to a boil for the fusilli.

Place a large pot over medium-high heat and add two turns of the pan of EVOO, about 2 tablespoons. Add the ground beef and stir while breaking it up until browned, about 8-10 minutes. Add the onion, garlic, bell peppers and chili powder and season with salt and pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the crushed tomatoes, ketchup and mustard and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente, according to the package directions. Once cooked, drain the pasta and place a portion into a bowl. Add a ladleful of chili on top and sprinkle with ingredients from the fixins bar.