Ingredients
2 tbsp. extra-virgin olive oil
1 medium onion, finely chopped
1 large carrot, peeled and finely diced
1 stalk celery, finely diced
2 cloves garlic, grated
Kosher salt
McCormick Black Pepper
1 small red bell pepper, chopped
1 jalapeño, finely chopped
1 lb. ground beef
1 packet McCormick Chili Seasoning Mix
1 (14 oz.) can crushed tomatoes
3/4 c. whole milk
1/2 lb. macaroni pasta
1/2 c. finely chopped cilantro, plus more for garnish
10 oz. shredded Gruyère
Preparation
Step 1In a large pot over medium-low heat, heat oil. Add onion and cook until translucent, about 8 minutes. Add carrot, celery, garlic, 1 teaspoon salt and ½ teaspoon black pepper and cook until softened, about 8 minutes. Add red pepper, jalapeño, ground beef and McCormick Chili Seasoning Mix. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Add tomatoes and milk; bring to a boil and simmer for 15 minutes. Step 2In a medium pot of boiling salted water, cook macaroni for 2 minutes less than package instructions. Drain.Step 3Stir in pasta, cilantro, and cheese until melted. Garnish with more cilantro before serving.
