Chili pasta with ground beef

Votes: 7

Time: 40 min.
Complexity: easily
Servings: 8

Rachel made a chili with twisted pasta, ground beef and vegetables, seasoned with a unique smoked pepper seasoning blend, that comes together in just 15 minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g twisted ribbed horns
900 g of ground beef
2 tbsp. l. olive oil
1 sweet onion (chopped)
2 jalapeño peppers (seeded and chopped)
4 cloves garlic (chopped)
3 tbsp dark chili powder with added smoked peppers
2 tbsp cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
800 g canned chopped tomatoes in their own juice
400 g canned pureed tomatoes
Green onions (chopped)

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Cooking the dish according to the recipe:

In a large saucepan, cook the pasta until al dente.
Meanwhile, brown the beef in a large, deep saucepan with olive oil over high heat. Add the onion, pepper, and garlic. Season with chili powder, cumin, cayenne pepper sauce, and salt. Cook for 5 minutes, then pour in the beer or broth and reduce by half (about 2 minutes). Then add the canned tomatoes and simmer for 10 minutes.

Drain the pasta, transfer it to the pot with the meat, and stir until the pasta is coated with the sauce. Serve the chili pasta in large bowls, garnished with green onions.

Categories:

recipe / Main courses / Pasta / Meat / / Rachael Ray / Meal in 30 minutes

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