Chili pasta with ground beef

Ingredients:

• 450 g twisted ribbed horns
• 900 g of ground beef
• 2 tbsp. l. olive oil
• 1 sweet onion (chopped)
• 2 jalapeño peppers (seeded and chopped)
• 4 cloves garlic (chopped)
• 3 tbsp dark chili powder with added smoked peppers
• 2 tbsp cumin
• 2 tablespoons cayenne pepper sauce
• Coarse salt
• 1 cup beer or beef broth
• 800 g canned chopped tomatoes in their own juice
• 400 g canned pureed tomatoes
• Green onions (chopped)

Preparation:

1. In a large saucepan, cook the pasta until al dente.
2. Meanwhile, brown the beef in a large, deep saucepan with olive oil over high heat. Add the onion, pepper, and garlic. Season with chili powder, cumin, cayenne pepper sauce, and salt. Cook for 5 minutes, then pour in the beer or broth and reduce by half (about 2 minutes). Then add the canned tomatoes and simmer for 10 minutes.
3. Drain the pasta, transfer it to the pot with the meat, and stir until the pasta is coated with the sauce. Serve the chili pasta in large bowls, garnished with green onions.