One Pot Cheesy Chili Beef Pasta
Just one pot needed to whip up this family favorite! Tender spiced beef swimming in a cheesy chili tomato sauce mixed with pasta!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Category: One Pot
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 medium yellow onion, chopped small (about 1 cup)
- 1 tablespoon olive oil
- 1 1/2 lbs ground beef (80/20)
- 1 16 ounce can black beans
- 1 16 ounce can white beans
- 1 16 ounce can cannelloni beans
- 4 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1–2 tablespoon sugar (optional)
- 3 cups chicken broth
- 1 28 ounce can Red Pack/Red Gold/Tuttorosso crushed tomatoes
- 1 16 ounce can diced tomatoes with green chilis
- 2 cups pipe rigate pasta, or any type of shell pasta
- 1 1/2 cups shredded sharp cheddar
- 4 green onions, whites and greens chopped
Instructions
- In a large, heavy bottomed pan over medium heat add the oil.
- When the oil begins to shimmer add in the onions, stirring until translucent and softened. ~5-7 minutes.
- Add in the ground beef, 2 teaspoon chili powder and 1 teaspoon salt.
- Carefully break up while cooking until no longer pink. You can keep the ground beef in bigger chunks or break it up to finer pieces – it’s your call.
- When it’s cooked through, drain off all of the fat and discard.
- To the meat mixture add in the beans (I don’t drain mine but you can if you wish), rest of the chili powder, cumin, cayenne, rest of the kosher salt, black pepper and sugar. Give it a gently stir.
- Add in the crushed tomatoes, diced tomatoes with green chilis and chicken broth. Stir, turn the heat to high and bring the mixture to a boil.
- When the mixture is boiling, add in the pipe rigate pasta, stir, cover and reduce the heat to low.
- Cook for 14-15 minute or until the pasta is cooked and al dente.
- Remove the cover, add in the cheese and green onions. Stir until blended and the cheese is melted.
- Enjoy!