Three-Alarm Italian-Style Chili Mac

• salt
• 1 lb penne rigate or 1 lb cavatappi pasta
• 2 tablespoons extra virgin olive oil
• 1 12 lbs ground sirloin
• 2 tablespoons chili powder
• black pepper
• 1 onion, chopped
• 1 cubanelle pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 3 -4 garlic cloves, chopped
• 1 cup beef stock
• 1 (28 ounce) cancrushed fire-roasted tomatoes
• 14 cup fresh basil leaf, torn
• 2 cups shredded smoked cheddar cheese

1. Bring a large covered pot of water to a boil; add in salt and then the pasta; cook to al dente.
2. Preheat broiler.
3. While the water for the pasta comes to a boil and the pasta cooks, heat the oil in a deep skillet over medium-high heat.
4. When the ripples or smokes, add the beef and break it up with a wooden spoon, stirring and crumbling it for 5-6 minutes.
5. Season the meat with chili powder, salt, and pepper.
6. When the meat has browned, add the onions, peppers, and garlic.
7. Cook until the vegetables are soft, 6-7 minutes.
8. Add in the stock and scrape up the pan drippings.
9. Stir in the crushed tomatoes; simmer the sauce for 10 minutes.
10. Fold in the basil; drain the pasta.
11. Toss the pasta in the pan to combine, and transfer the mixture to a casserole dish.
12. Sprinkle the chili mac with the cheese; brown under the broiler for 3-4 minutes.

salt, penne rigate, extra virgin olive oil, ground sirloin, chili powder, black pepper, onion, cubanelle pepper, red bell pepper, garlic, beef stock, tomatoes, fresh basil leaf, cheddar cheese

Taken from www.food.com/recipe/three-alarm-italian-style-chili-mac-240991 (may not work)