Servings: 6-8

Ingredients:

  • Rotini (1 lb)
  • Onion (1)
  • Jalapeño (1)
  • Garlic (3 cloves)
  • Ground beef or vegetarian substitute (1 lb)
  • Diced tomatoes (1 15-oz can)
  • Tomato paste (1 tbsp)
  • Frozen corn (1 cup)
  • Chili powder (1 tbsp)
  • Garlic powder (1/2 tsp)
  • Dried oregano (1/2 tsp)
  • Smoked paprika (1/2 tsp)
  • Ground cumin (1/2 tsp)
  • Beef or vegetable broth (1 1/2 cups)
  • Beans (1 15-oz can)
  • Dijon mustard (1 tbsp)
  • Unsalted butter (1/4 cup)
  • All-purpose flour (1/4 cup)
  • Whole milk (2 cups)
  • Shredded cheddar cheese (2 cups)
  • Salt (to taste)

Directions:

  1. Cook pasta according to package directions. Drain and set aside.
  2. Chop the onion. Remove seeds from jalapeño and chop. Mince the garlic cloves.
  3. In a large pot or Dutch oven, heat oil over medium-high heat. Add chopped onion and cook until soft.
  4. Add chopped jalapeño and cook briefly. Add garlic and cook until fragrant.
  5. Add ground beef and cook until browned.
  6. Stir in tomato paste, diced tomatoes, and frozen corn.
  7. Add chili powder, garlic powder, oregano, smoked paprika, and cumin. Stir to combine.
  8. Drain and rinse beans.
  9. Add broth and bring to a simmer. Stir in rinsed beans and continue simmering to meld flavors.
  10. Stir in Dijon mustard and salt to taste.
  11. In a separate pot, melt butter over medium heat.
  12. Add flour to melted butter. Stir until smooth and golden.
  13. Add milk and stir constantly until mixture is smooth and thickened.
  14. Stir in shredded cheddar cheese until melted and smooth.
  15. Combine chili mixture with cheese sauce, stirring well.
  16. Add cooked pasta to the pot and mix everything together.
  17. Serve hot.

Notes: