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Chili with Pasta and Cheddar

Rebekah Peppler
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Ground beef

1

Bay leaf

1

Bell pepper, orange

2

Carrots, large

2

stalks Celery

1/2 cup

Cilantro, fresh

1 tsp

Coriander, ground

2 cups

Corn, frozen kernels

1 16 ounce can

Kidney beans, red

1

Red bell pepper

1 28 ounce can

Tomatoes

1

Yellow onion

1 14 ounce can

Tomato sauce

1 lb

Fusilli pasta

1

Black pepper, Freshly-cracked

1/4 tsp

Cayenne pepper

2 tbsp

Chili powder

1

Kosher salt

4 tbsp

Olive oil

2 tsp

Cumin

1

Wisconsin cheddar cheese, Aged sharp