Ingredients (4 servings?):
Chili
Ancho chilis (3-4 depending on size)
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
1-2 canned chipotles in adobo (depending on heat preference)
500 g ground beef
1 small onion, diced
2 cloves of garlic
1 can diced tomatoes (450g)
Salt
Pepper
Red Sauce
1 small diced onion
Olive oil
1-2 cloves of garlic
1 can pureed tomatoes
1 can diced tomatoes
Dried oregano
1 sprig of basil
Salt
Pepper
Mac and cheese
1 box ziti noodles
3 Tbsp butter
3 Tbsp flour
7 dl of whole milk
Dried mustard
Hot sauce
450 g grated yellow cheddar cheese
120 g grated parmesan
Salt
Pepper
Other Ingredients
Mozzarella cheese
baguette
***This recipe is from the amazing Binging With Babish! https://www.bingingwithbabish.com/recipes/thesloppyjessica
How to:
Chili
Begin by toasting your ancho chilis until they just barely start to smoke and then place in boiling water for 10 minutes.
In a blender add the chilis and water along with the cumin, ground coriander seed, paprika, and chipotles in adobo sauce and blend together.
In a pan, brown the ground beef. Once browned, remove from the pan. Put a chopped onion and cloves of minced garlic into the pan to cook in the beef fat. Once fragrant and translucent, add ancho chili mixture, the can of diced tomatoes, and the ground beef. Stir to combine, season with salt and pepper, and set aside.
Mac and Cheese
Cook ziti noodles in a large pot. Once cooked, drain pasta and set aside.
In the same pot whisk together flour and butter. Once combined, slowly add the whole milk. Mix and scrape sides until everything is fully combined. Also add ground mustard and a little bit of hot sauce.
Add the grated yellow cheddar cheese and the grated parmesan cheese and mix until fully melted and combined.
Lastly add the pasta to the mix and stir until fully combined. Season with salt and pepper and set aside.
Red Sauce
In a pan, heat some olive oil before adding the onion and cook for a few minutes until soft and translucent, then add garlic and cook briefly.
Add a 50:50 mix of diced and pureed tomatoes along with a few pinches of dried oregano and 1 sprig of basil. Simmer for 45 minutes to an hour or until mixture has slightly thickened.
Season with salt and pepper, and set aside.
Assembling the Sloppy Jessica
Heat oven to 220C.
Cut the baguette in half lengthwise. Add mozzarella cheese on both halves, topped with the red sauce and place in the oven until the cheese has melted.
Combine your mac and cheese with your chili and mix together to make chili mac.
Remove the baguette from the oven and top with chili mac mixture.
Fold bread in half to make a sandwich. Cut in half. Serve and enjoy!