1 pound corkscrew shaped pasta
2 pounds ground sirloin
2 tablespoons extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons dark chili powder
2 tablespoons cumin
2 tablespoons cayenne pepper sauce
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish
In a large pot, boil pasta until al dente.
Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowls of chili mac with chopped scallions.