So essentially this is a sloppy joe with pasta. It is sloppy and hard to eat but tasty. I actually think you would be better off making this recipe and having cheese bread on the side.
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped (about 1 1/2 cups)
- 1 green bell pepper, stemmed, seeded, chopped (about 3/4 cup)
- 3 medium garlic cloves, minced
- 3 tablespoons chili powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 pound ground beef
- 1 (28-ounce) can whole peeled tomatoes, roughly chopped, juice reserved
- 2 tablespoons hot sauce (like Frank’s)
- Freshly ground black pepper
- 1 pound elbow macaroni
- 4 French bread rolls
- 1 pound dry whole-milk mozzarella, grated
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat olive oil in a large saucepan over high heat until shimmering. Add onion and green pepper and cook, stirring often, until soft, about 2 minutes. Add garlic, chili powder, red pepper flakes, cumin, and oregano. Stir continuously until very fragrant, 30 seconds to 1 minute. Add beef and cook until no longer pink, stirring frequently with a wooden spoon to break up the meat, about 7 minutes. Add tomatoes and juice and the hot sauce, stir well, and bring to a boil. Reduce heat to maintain a steady simmer and cook until thickened, about 30 minutes. Season with salt and pepper.
Cook pasta in the boiling water according to the directions on the packaging. Drain in a colander and then stir into the chili mac. Cover and keep warm.
Slice the rolls in half horizontally. Place rolls, cut-side up, on a large baking sheet covered with aluminum foil. Sprinkle cut sides with grated cheese. Place rolls in the oven and cook until cheese melts and rolls are toasted, about 8 minutes.
Spoon the chili mac onto the bottom rolls and crown with the top piece. Serve.