Nov 27, 2013

Tex Mex Chilli Pasta



1 tablespoon vegetable oil or 15 ml
600 g minced beef
1 large onion or 150 g, cut into 1cm pieces
2 medium red bell pepper or 200 g, cut into 1cm pieces
1 stalk celery or 50 g, finely chopped
6 cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cocoa powder, unsweetened
2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 cups water or 750 g, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1 can tomatoes, canned with juice or 400 g, crushed
1 can red kidney bean, canned or 400 g, rinsed and drained
3 cups penne pasta dried pasta or 400 g
1 cup cheddar cheese or 100 g, grated
3 spring onion or 50 g, (optional to garnish with)


Preheat oven to 175 degrees C and place oven rack on low position.
In a sauce pan, heat Vegetable Oil and sauté Minced Beef until cooked, add Onions, Bell Peppers and Celery and continue cooking until Onions are soft.
Add Garlic, Tomato Paste, Chili Powder, Coco Powder, Cumin and Cinnamon and sauté for another 2-3 minutes.
Add Hot Water, MAGGI® Chicken Bouillon and Crushed Tomatoes and simmer on medium low heat for 20 minutes, while stirring occasionally.
Add Kidney Beans and remove from heat
Place un-cooked Penne pasta in a large casserole dish, add the Chili and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
Sprinkle Cheddar Cheese on top, cover with aluminum foil and bake in an oven for 40-45minutes or until pasta is cooked and the cheese is melted on top.
As an optional garnish, place chopped Spring Onion pieces on cooked pasta before serving.