I wanted to toss in pasta into my chili because why not? Here’s a recipe for an easy and satisfying chili.
1 lb of ground beef
1 medium onion chopped
2 cloves of garlic minced
Salt & pepper
2 tsp chili powder
1.5 tsp cumin powder
1 tsp garlic powder
1 can 15.5 oz chili beans
1 can 15.5 oz kidney beans
1 can 15 oz diced tomatoes
1/2 cup of tomato sauce
3 cups broth of choice
2 cups of pasta
*Optional toppings: sour cream, cheddar cheese, scallions
Heat olive oil and add onions and garlic. Cook for 2 minutes. Add in meat and brown.
Season with chili powder, cumin, garlic powder, salt & pepper. Cook until completely browned.
Add in beans, diced tomatoes and tomato sauce to the pot.
Combine and let it come to a simmer.
Add in broth of choice and pasta. I wanted to add in elbows but only had shells. Oh well, still good.
Lower heat and let that cook till the sauce thickens to your preference.
Stir in parsley, but I really used cilantro because I don’t like parsley. I put cilantro in everything, you probably noticed.
Drop some sour cream, cheese and scallions. I served this with fresh baked bread from the bakery. So good.
Ok so that’s my take on chili pasta. I hope you enjoy this for this really cold 70 degree weather in December we’re having hah!