This recipe is great for a campfire, slow cooked beef and bean chili turned into a one-pot pasta meal with a cheesy topping. Of course you can cook it on the stove as well, make sure your pot is large enough for when the pasta expands, soaking in all those delicious flavours!
1 onion, peeled, chopped
4 cloves garlic, peeled, finely chopped
500g ground beef
1 teaspoon chili powder
1 tablespoon cumin powder
3 tablespoons tomato paste
2 cups beef stock
400g can diced tomatoes
3 cups pasta
400g can kidney beans
150g mixed shredded cheese
Sour cream and green onions to serve (optional)
- In a large heavy based pot, heat 1 tablespoon of oil over medium high heat. Add onion and cook for 5 minutes, until soft and slightly coloured. Add garlic to the pot and cook for a further 1 minute before adding the ground beef.
- Cook beef for 5-6 minutes, using the back of a fork or spoon to break up meat, allowing it to brown. Stir through chili, cumin powder and tomato paste.
- Add stock and tomatoes, bring to the boil before adding pasta. Cook, covered for 12 minutes or according to packet directions, adding a small amount of water if needed.
- When pasta only has 2 minutes to cook, stir through beans, sprinkle cheese evenly over the top and cover with a lid to melt.
- Divide between plates, serve with sour cream and sliced green onions.
- A heavy based pot will prevent the chili from burning whilst the pasta cooks, stir occasionally to ensure it is not sticking to the bottom
- Ground pork or veal can be used in place of beef, or add an extra can of bean and omit meat for a vegetarian option
- Use small, short pasta for this recipe to ensure it cooks quickly and evenly in the pot
- Extra veggies such as mushrooms, carrot, celery, peppers can all be added at the same time as onion is cooking