- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for a further minute until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes).
- Preheat oven broiler (or grill) on medium heat.
- Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.
- Garnish with sliced jalapeños and chopped cilantro (optional). Serve with sour cream.
NOTES
*The chili can be made up to 2 days ahead using this recipe (you will only need half of the recipe). After cooking, allow to cool completely, cover and refrigerate.
**If using leftover chili, you will need 4 cups of cooked chili! Mix it through the cooked pasta, top with cheese and ENJOY!
NUTRITION
Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 126mg | Potassium: 862mg | Fiber: 8g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 15.4mg | Calcium: 233mg | Iron: 5.4mg
