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Ingredients 18 items

  • 1 tablespoon Vegetable oil
  • 600 g minced beef
  • 1 large Onion
  • 2 medium Red bell pepper
  • 1 stalk Celery
  • 6 cloves Garlic
  • 2 tablespoons Tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon Cocoa powder, unsweetened
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 1 can Tomatoes, canned with juice
  • 1 can Red Kidney bean, canned
  • 3 cups penne pasta dried pasta
  • 1 cup Cheddar cheese
  • 3 Spring onion

How to prepare

  1. Preheat oven to 175 degrees C and place oven rack on low position.
  2. In a saucepan, heat Vegetable Oil and sauté Minced Beef until cooked, add Onions, Bell Peppers and Celery and continue cooking until Onions are soft.
  3. Add Garlic, Tomato Paste, Chili Powder, Coco Powder, Cumin and Cinnamon and sauté for another 2-3 minutes.
  4. Add Hot Water, MAGGI Chicken stock and Crushed Tomatoes and simmer on medium low heat for 20 minutes, while stirring occasionally.
  5. Add Kidney Beans and remove from heat
  6. Place un-cooked 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.
  7. Sprinkle Cheddar Cheese on top, cover with aluminum foil and bake in an oven for 40-45minutes or until pasta is cooked and the cheese is melted on top.
  8. As an optional garnish, place chopped Spring Onion pieces on cooked pasta before serving.

Nutritional informations

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