- ¼ cup Fresh Harvest Madagascar Pepper olive oil
- ¼ cup Fresh Harvest Jalapeno Balsamic
- 1 large yellow onion, diced into 1/2-inch pieces
- Kosher salt and black pepper
- 3 garlic cloves, minced
- 5 strips uncooked smoked bacon, finely chopped
- 1-pound ground beef or meat substitute
- 1 cup dry white wine
- 3 cups chicken stock or water
- ¾ cup heavy cream or half-and-half
- 2 teaspoons ancho chili powder
- 8 ounces elbow pasta
- 5 slices American cheese, torn into small pieces
- 1 ½ cups grated Cheddar
- ½ cup finely chopped chives
Add bacon and ground beef to a large (12-inch) sauté pan or Dutch oven and cook on medium-high heat, using the back of a large spoon to break up the meat into smaller pieces. Cook until meat starts to sear and develop a slight crust on the bottom of pan, 12 to 15 minutes. Remove pan from the heat and drain off fat.
Heat pan to medium heat and add olive oil, balsamic and onion; season lightly with salt and pepper. Let cook until the onions turn light beige in color and begin to caramelize, 8-10 minutes. Add garlic and cook until fragrant and starting to brown ever so slightly, about 2 minutes more.
Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 5 minutes or so. Stir frequently.
Add chicken stock, cream and chili powder. Stir well until combined and bring to a boil over medium-high heat.
Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9-10 minutes, stir frequently. Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened. Remove the pan from heat, stir in chives. Serve at once. Let guests decide to season with more salt and pepper.