- Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
- 2 1/2 pounds ground turkey or beef sirloin, divided
- 1/2 cup onion, chopped
- 2 large cloves garlic, finely chopped
- 1 rounded tablespoon mild (ancho) or hot (chipotle) chili powder (a healthy palmful)
- 1 teaspoon coriander (1/3 palmful)
- 1 teaspoon cumin (1/3 palmful)
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup beer or beef stock
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1 cup shredded sharp yellow cheddar cheese
- 1/3 pound elbow macaroni
- 1/4 cup Worcestershire sauce
- 4 large burger rolls or 12 slider-size rolls
In a small skillet, heat a drizzle of EVOO, about 1/2 tablespoon, over medium-high heat. Add 1/2 pound turkey or beef and brown and crumble. Add the onion, garlic, chili powder, coriander, cumin, salt and pepper and cook to soften the onion, 5 minutes. Add the tomato paste and stir a minute, then deglaze the pan with the beer or stock.
In a second small pan, melt the butter over medium heat. Whisk in the flour, add the milk and season the sauce with salt and pepper. Let thicken, then melt the cheese into the sauce.
Bring a medium size saucepot of water to a boil. Salt the water and cook the pasta to al dente. Drain the pasta and toss it with the cheese sauce, then fold in the chili.
While the pasta water comes to a boil, heat a grill or griddle pan over medium-high heat.
In a mixing bowl, season the remaining 2 pounds of meat with Worcestershire sauce, salt and pepper and form four large burgers or twelve slider-size burgers. Cook the burgers to your desired doneness. Place the patties on the buns and top with some chili mac. Serve with vegetable sticks alongside.