Tex Mex Chili Pasta
This dish has been optimized for 9 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 8
Preheat oven to 175°C and position oven rack on low.
Step 2 of 8
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.
Step 3 of 8
Add garlic, tomato paste, chili powder, cocoa powder, cumin and cinnamon and sauté for another 2-3 mins.
Step 4 of 8
Add hot water , MAGGI® Chicken Bouillon and crushed tomatoes and simmer on medium / low heat for 20 mins, while stirring occasionally.
Step 5 of 8
Add kidney beans and remove from heat.
Step 6 of 8
Place uncooked 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.
Step 7 of 8
Sprinkle chedder cheese on top, cover with aluminum foil and bake in an oven for 40-45 mins or until pasta is cooked and the cheese is melted on top.
Step 8 of 8
As an optional garnish, place chopped spring onion pieces on cooked pasta before serving.