Photo by Farideh Sadeghin
Prep time: 15 minutes
Total time: 45 minutes
2 tablespoons olive oil
2 tablespoons unsalted butter
2 small shallots, thinly sliced
8 ounces|225 grams ground beef
8 ounces|225 grams spicy Italian sausage, casings removed
1 teaspoon chili flakes
4 garlic cloves, minced
⅓ cup|90 grams tomato paste
1 cup|250 ml ml beef stock
1 cup|250 ml passata
¾ cup|177 ml beer
1 (15 ½-ounce|439 gram) can red kidney beans, rinsed and drained
½ cup|125 ml heavy cream
freshly ground black pepper, to taste
kosher salt, to taste
8 ounces|225 grams mafalda pasta
3 ounces|115 grams shredded cheddar
3 ounces|115 grams shredded Monterey Jack
1 jalapeño, thinly sliced, for serving
- Heat the oil and butter in a medium saucepan over medium-high. Add the shallots and cook until soft, about 3 minutes. Stir in the beef and sausage and cook, breaking up into smaller pieces using a wooden spoon, and cook until brown, about 5 minutes, then stir in the chili flakes and garlic. Cook for 1 minute, then add the tomato paste and cook for 1 to 2 minutes.
- Stir in the stock, passata, beer, and beans and reduce the heat to maintain a low simmer. Cook until thick, about 20 minutes. Stir in the cream and cook 5 minutes more, then keep warm over a low heat.
- While the chili is cooking, bring a large saucepan of generously salted water to a boil. Add the pasta and cook until al dente, 9 to 10 minutes. Drain, then stir the pasta into the chili along with the cheeses. Stir until melted through and season with salt and pepper. Top with slices of jalapeño to serve.
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