Texas-Style Chili Mac

Ingredients

4 dried New Mexico chilies, soaked in hot water, seeds and stems discarded, flesh chopped fine
4 Tbsp sunflower or canola oil for the sauce, plus 1 Tbsp for browning the field protein
1 Tbsp cumin seed, ground fine
1 tsp smoked Spanish paprika
2 to 3 Tbsp chili powder
¼ tsp cayenne pepper
3 tsp salt
1 Tbsp freshly ground black pepper
1 Spanish onion (yellow) chopped
3 nice, fat cloves of garlic, chopped
1 cup water
1 14.5-ounce can fire-roasted tomatoes
1 well-drained 15-ounce can pinto beans OR 1 ½ cups fresh-cooked pintos (the better option–but if you used canned, be sure to rinse them well)
3 cups uncooked elbow macaroni
2 pounds veggie protein
1 cup grated sharp cheddar cheese OR Chihuahua melting cheese
½ cup fresh cilantro leaves, finely snipped
½ cup fresh green onion, finely sliced
½ cup fresh white or yellow onion, small chop

Pour boiling water over the dried New Mexican chilies and let soak until soft. Remove and discard stems and seeds. Finely dice the flesh of the chilies.
In a heavy-bottomed skillet, add the 4 Tbsp cooking oil. Add the diced New Mexican chilies. Add all of the spices (cumin, paprika, chili powder, cayenne pepper, salt, and pepper.)
Heat and stir the spices until fragrant.
Add the chopped onion and garlic and stir, sauteing over medium heat for three minutes.
Lower heat and add the cup of water, stirring occasionally until the onions and garlic are soft.
Stir in the tomatoes. Stir in the beans. Turn off heat and cover to keep warm.
Prepare the three cups of elbow macaroni according to package directions. Drain. Toss cooked macaroni with a teaspoon of cooking oil.
Brown the veggie protein in the remaining 1 Tbsp of cooking oil.
Combine the veggie protein and macaroni with the chili sauce. Stir well to incorporate. Adjust seasoning to taste with more salt and pepper.
Either place in a casserole, top with cheese and heat in a 350 oven until cheese is bubbling, then sprinkle the garnishes over when you serve OR plate chili mac individually, serving the cheese, onions and cilantro table-side.