By We lost in the semifinals, 35-28. We were down ten in the fourth quarter and came back to tie it with three minutes left and then gave up the go-ahead score on a defensive breakdown that I drew up wrong, not the players, me. The call was mine. The result was mine. I know this and I will watch the film until I understand exactly what I should have called instead and I will never make that mistake again, but the knowing doesn't ease the losing and I am not going to pretend it does.
My guys played well. They played a season's worth of effort and belief in that game and they came within a play of something bigger. I told them afterward that this one is going to hurt and that they should let it hurt because if it doesn't hurt it means you didn't care enough. I told them I was proud of who they were this season, that they played for something real, that they were a good team and a better group of people. I told them to eat something good tonight. Go home. Be with your families. That's the real game.
I'm calling my mother. The season is over. I need to hear her voice. I need to talk to my father. The dog tags are coming off the polo for the first time since August and they're going back on. Not for the season. For always. Because Ruben doesn't need a season to earn them.
I made posole Sunday. Full pot. The house smelled like the right thing. I served it to the family and to Dave and his wife and we sat at the table for three hours. Not everything needs to be fixed or won. Sometimes the right response to a season is a pot of posole and people you trust at your table and the patience to begin again. The season ends. The food stays.
I made posole that Sunday because posole is what my mother made when something real had happened — good or bad — and the house needed to smell like it meant something. But on a weeknight when the film session runs long and the family is waiting and you still need that same warmth, that same green chile heat and the sweetness of corn telling you that you’re home, this skillet chili mac is the call I make. It’s fast enough for a Tuesday and honest enough for a loss. Dave would eat three bowls of this and not say a word, and that’s exactly what I need.
Skillet Chili Mac with Corn and Green Chiles
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 1 lb lean ground beef (85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles, undrained
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups low-sodium beef broth
- 2 cups dry elbow macaroni, uncooked
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- Sour cream, sliced green onions, and pickled jalapeños for serving
Instructions
- Brown the beef. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
- Build the base. Add the diced onion to the skillet and cook over medium heat until softened, about 4 minutes. Stir in the garlic and cook 1 minute more until fragrant.
- Add the seasoning. Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir to coat the meat and onions evenly and cook for 1 minute to bloom the spices.
- Add liquids and vegetables. Pour in the diced tomatoes, tomato sauce, green chiles, beef broth, kidney beans, and corn. Stir everything together and bring to a boil over high heat.
- Cook the pasta. Stir in the dry macaroni, reduce heat to medium, and cover the skillet. Cook for 10–12 minutes, stirring every 3–4 minutes to prevent sticking, until the pasta is tender and has absorbed most of the liquid. If it looks dry before the pasta is done, add broth or water 1/4 cup at a time.
- Melt the cheese. Taste and adjust salt and pepper. Remove from heat and scatter the shredded cheddar evenly over the top. Cover for 2 minutes to let it melt, or place under a broiler for 2–3 minutes for a slightly golden top.
- Serve. Spoon into bowls and top with sour cream, sliced green onions, and pickled jalapeños. Set the pot on the table and let people serve themselves as many times as they need.
Nutrition (per serving)
Calories: 520 | Protein: 34g | Fat: 18g | Carbs: 55g | Fiber: 8g | Sodium: 780mg