1 anchovy fillet, mashed with the back of a fork
2 tablespoons chili powder (or ¼ cup Chile Paste, here)
1½ teaspoons ground cumin
¼ cup tomato paste
1 pound freshly ground chuck
One 14-ounce can whole tomatoes packed in juice,
drained and chopped into ½-inch pieces
One 15-ounce can dark kidney beans, drained
1 cup homemade or low-sodium canned chicken stock (or
water)
Freshly ground black pepper
1 pound elbow macaroni
One 12-ounce can evaporated milk
2 large eggs
1 teaspoon Frank’s RedHot or other hot sauce
1 teaspoon ground mustard
8 ounces American cheese, cut into ½-inch cubes
1¼ pounds extra-sharp cheddar cheese, grated
1 tablespoon cornstarch
½ cup grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley or scallions
Melt 2 tablespoons of the butter in a large Dutch oven
over medium-high heat. Add the onion, garlic, oregano,
and a pinch of salt and cook, stirring frequently, until the
onion is light golden brown, about 5 minutes. Add the
chipotles, anchovy, chili powder, and cumin and cook,
stirring, until aromatic, about 1 minute. Add the tomato
paste and cook, stirring, until homogeneous, about 1