Hearty Chili Roni Food

HEARTY CHILI RONI

Ingredients:

• 1 lb ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 (1 1/4 ounce) package chili seasoning mix, original
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can reduced-sodium beef broth
• 2 tablespoons tomato paste
• 1 1/2 cups uncooked elbow macaroni
• 1 cup shredded cheddar cheese

Steps:

• Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed.
• Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender.
• Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

HEARTY CHILI RONI

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 package McCormick® Chili Seasoning Mix, Original
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 can (14 ounces) reduced sodium beef broth
• 2 tablespoons tomato paste
• 1 1/2 cups uncooked elbow macaroni
• 1 cup shredded Cheddar cheese

Steps:

• Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed.
• Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender.
• Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

HEARTY SLOW-COOKER CHILI

Ingredients:

• 2 teaspoons canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 pounds lean ground beef (90% lean)
• 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
• 2 cans (8 ounces each) tomato sauce
• 2 cans (4 ounces each) chopped green chiles
• 1/2 cup minced fresh parsley
• 2 tablespoons chili powder
• 1-1/4 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• Hot cooked rice or pasta
• Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.