We had such a great time making creamy chili pasta in Food Demo today! Try out this recipe for a warm and hearty dinner as the weather gets colder.
Makes: 6 serving
Ingredients:
vegetable oil
1 medium yellow onion, diced
1 large carrot, grated (optional)
½ pound lean ground beef
2 cloves garlic, minced OR ½ teaspoon garlic powder
1 Tablespoon chili powder
1 Tablespoon ground cumin
1/4 teaspoon chili flakes (optional)
1 and ½ teaspoons salt
1/2 teaspoon black pepper
1 (28-ounce) can crushed OR diced tomatoes
1 and 1/2 cups broth OR water
2 cups dried elbow macaroni OR other small pasta
1 (19-ounce) can kidney beans or other bean, drained
¼ to 1/2 cup evaporated milk OR cream
¾ to 1 cup shredded cheddar or other cheese
Directions:
1. Heat the pan and coat with oil. Heat the oil in a medium sized pot over low heat. Once pot is warm, add the onion and carrot and cook, stirring occasionally, until tender and starting to turn brown, about 5 minutes.
2. Brown the meat, then add seasonings. Increase the heat to medium high and add the ground beef, break into smaller pieces, and cook until meat has browned nicely. Add the garlic, chili powder, chili flakes, cumin, pepper, and the salt and cook for 1 minute more.
3. Add the tomatoes, water or broth, pasta, and beans and stir. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the macaroni is just about cooked, about 10 to 12 minutes.
4. Stir in milk and cheese and cook until cheese is melted. Serve hot!
If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at mrankin@thenorthgrove.ca