This dish reminds us of warmth and comfort, and it also adds heartiness to the menu. Being served BBQ chili mac basically means a big “welcome to the Neely home.” Cavatappi are great noodles for this dish, because they’re shaped like corkscrews, so you can grab all the good stuff and get the full flavor. If you can’t find cavatappi, elbow macaroni comes in a distant second.

　　

Ingredients

serves 8 to 10

　　Kosher salt and freshly ground black pepper

　　1 pound cavatappi pasta

　　1 tablespoon olive oil

　　4 slices bacon, diced

　　1 large onion, chopped

　　2 jalapeño peppers, ribs and seeds removed, chopped

　　4 cloves garlic, chopped

　　1 1/2 pounds lean ground beef

　　3 tablespoons tomato paste

　　1 cup Neely’s BBQ sauce (recipe follows)

　　One 14-ounce can crushed tomatoes

　　One 28-ounce can diced tomatoes in juice

　　One 15-ounce can ranch-style pinto beans

　　Dash of hot sauce, preferably Tabasco

　　Green onions, sliced, for garnish

　　Sour cream, for garnish

　　Grated cheddar cheese, for garnish

　　

NEELY’S BBQ SAUCE

2 cups ketchup

　　1 cup water

　　1/2 cup apple-cider vinegar

　　5 tablespoons light-brown sugar

　　5 tablespoons granulated white sugar

　　1/2 tablespoon freshly ground black pepper

　　1/2 tablespoon onion powder

　　1/2 tablespoon ground mustard

　　1 tablespoon lemon juice

　　1 tablespoon Worcestershire sauce

　　(makes 3 1/2 cups)

　　

Step 1

Bring a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook until it’s al dente. Drain well in a colander, toss in olive oil, and reserve.

　　

Step 2

Cook the bacon in a large Dutch oven over medium heat until it is just lightly crisp and its fat has rendered. Toss in the onion, jalapeño, and garlic, and sauté until tender. Add the beef to the veggies to brown, breaking up with a wooden spoon. Plop the tomato paste into the pan, and stir until incorporated. Stir in the BBQ sauce, crushed tomatoes, diced tomatoes, and beans, and simmer for 20 minutes, to allow the flavors to marry. Taste for seasoning, and add hot sauce and salt and pepper if desired. Add the pasta to the meat mixture, and stir well to combine.

　　

Step 3

Serve in bowls, garnished with green onions, sour cream, and cheddar cheese.

　　

NEELY’S BBQ SAUCE

Step 4

In a medium saucepan, combine all ingredients. Bring mixture to a boil, and reduce heat to simmer. Cook, uncovered, stirring frequently, for 1 hour 15 minutes.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.