4 fire-roasted Hatch green peppers, diced
1 serrano pepper, diced
1 medium onion, diced
2 cloves garlic, minced
½ cup shredded carrot
1 pound 93% lean ground beef
28-ounce canned fire-roasted diced tomatoes
15-ounce canned dark red kidney beans, drained
1 teaspoon smoked paprika
½ teaspoon ground chipotle
1½ tablespoons New Mexican chili powder
Freshly ground black pepper
10-ounce cooked to just under al dente, hot macaroni or cavatappi
4 ounces Cabot Extra Sharp Cheddar, shredded (about 1 cup)
To see how to make this recipe, visit Coconut & Lime.
Photo courtesy of Rachel Rappaport.
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