Chili with Pasta
Serves 615 mins prep50 mins cook
A delightful chili recipe that turns out great despite leaving out beans. With a mix of ground beef, vegetables, and spices, it's sure to satisfy the whole family. Even the kids who usually dislike chili loved this version, especially with the addition of pasta shells. Serve topped with cheddar cheese and sour cream for a comforting meal.
0 servings
What you need
Instructions
1: Add olive oil to a large soup pot and place it over medium-high heat. Add the onion and peppers. Cook for 7-10 minutes, stirring occasionally. 2: Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 7-8 minutes, until the beef is browned, stirring occasionally. 3: Add the chili powder, cumin, tomato paste, garlic powder, salt and pepper. Stir until well combined. 4: Add the broth, diced tomatoes (with their juice), and tomato sauce. Stir well. 5: Bring the liquid to a low boil. Add the noodles, if using. Then, reduce the heat to low and gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. 6: Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. 7: Top with cheddar cheese and sour cream. Enjoy!View original recipe