Name: Chili-Macarole
Ingredients: 2 tbsp. olive oil or canola oil 1 ½ lb. g round beef (80% to 90% lean) Salt and pepper 1 rounded tbsp. chili powder (I like Gebhart) 1 ½ tsp. ground coriander 1 ½ tsp. ground cumin 1 ½ tsp. smoked paprika 1 red or yellow onion, chopped 1 small red field pepper, bell pepper, or green Cubanelle pepper (or any mild, sweet pepper), chopped 1 large jalapeño chile or 2 serrano chiles, seeded and chopped 4 cloves garlic, chopped 1 can (about 15 oz.) red or black beans, drained 1 can (14.5 oz.) tomatoes with green chilies 1 cup beef or chicken stock 2 tbsp. Worcestershire sauce 1 lb. cavatappi (corkscrew pasta with lines) or elbows with lines 1 cup sour cream or Mexican crema 1 small lime, juiced (about 1 1/2 tbsp.) 1 cup each shredded cheddar and Monterey Jack, or about 2 cups shredded pepper Jack Chopped scallions or fresh chives and pickled jalapeño slices (mild or hot), for topping

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