Beef and Bean Chili with Rigatoni and Cheese

Here's what happened... My famous chili and some tender rigatoni walked into a bar... and they got baked!

OK, here's what really happened.. 

I got to thinking... Most people love chili. And most people love pasta. So, why not put the two together and smother the mixture with cheese? This is absolutely incredible. My beef and black bean chili is bursting with flavor, so adding rigatoni just sends the meal over the top. A true crowd-pleaser, that's for sure. 

Note: If you want a spicy chili, use chipotle chili powder and/or add crushed red pepper flakes and hot sauce to the mixture before baking. You can also serve hot sauce on the side, which is the way I like to serve this. 

Beef and Bean Chili with Rigatoni and Cheese

8 ounces rigatoni pasta

3/4 pound lean ground beef

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

15-ounce can tomato sauce

1 cup beef broth

15-ounce can black or pinto beans, rinsed and drained 

1/2 cup shredded mozzarella cheese

Preheat the oven to 400 degrees. 

Cook the pasta according to the package directions, stopping at the shortest cooking time for al dente pasta. Drain and set aside. 

Meanwhile, brown the beef in a large pot over medium-high heat, breaking up the meat as it cooks. When the beef is browned all over, add the chili powder, cumin, oregano, onion powder, garlic powder, salt, and pepper. Stir to coat the beef. Cook for 1 minute, until the spices are fragrant. 

Add the tomato sauce and broth and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Stir in the beans and cook for 2 minutes to heat through. 

Remove the pan from the heat and stir in the rigatoni. 

Transfer the mixture to a baking dish and top with the cheese. 

Bake for 10 minutes, until the cheese melts. 

Serves 4