A different chilli con carne

    (21)
    1 hour

    This hearty dish is the perfect winter warmer. Pasta is topped with crushed crackers, grated Cheddar and a rich two-meat, three-pepper chilli con carne.


    22 people made this

    Ingredients
    Serves: 12 

    • 450g lean minced beef
    • 450g pork sausagemeat
    • 1 large red onion, chopped
    • 1 green pepper, seeded and diced
    • 1 red pepper, seeded and diced
    • 1 yellow pepper, seeded and diced
    • 2 (400g) tins chopped tomatoes with chilli and peppers
    • 2 (400g) tins pinto beans, drained
    • 2 (41g) sachets chilli con carne mix
    • 225g vermicelli pasta
    • 1/2 (240g) packet Doriano Italian crackers
    • 275g grated Cheddar cheese

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Crumble the minced beef and sausagemeat into a large frying pan over medium-high heat. Cook and stir until browned. Drain and set aside.
    2. Coat a large pot with cooking oil spray and add all the peppers and onion. Cook over medium heat until tender, stirring occasionally. Add the beef and sausagemeat to the peppers. Puree the tinned tomatoes using a liquidiser or food processor and stir them into the pot along with the chilli con carne seasoning. Mix in the pinto beans and heat to a simmer.
    3. Bring a large pot of lightly salted water to the boil. Add the vermicelli pasta and cook until tender, 2 to 3 minutes. Drain.
    4. When serving the chilli, place the items on your plate in the following order: start with pasta, then crumble some crackers over, then some cheese and then the chilli. Mix it all up and enjoy! Caution, if you are not careful with your portions, you will end up with a helping too huge to finish.

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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (14)

    by
    15

    I'm giving it five stars because it was terrific chili but I would give it 3 for the directions. Maybe it is just me since no one else complained. I cut the recipe in half therefore it called for only 1 can of Stewed Tomatoes. This needed a lot more than 1 can. I am wondering if Josh meant for us to also follow the directions of the chili seasoning and use those liquids. In any event, I ended up using a jar of salsa too. What we really liked was the combination of the beef and sausage.  -  18 Jul 2007  (Review from Allrecipes US | Canada)

    by
    11

    This is just a great recipe. We all loved the layering of chili, crackers, pasta and cheese. Sounds kind of yucky but is actually awesome. Like reviewer "Aspiring Chef Rita" I thought it needed more liquid. I added one more can of tomatoes (used Rotel with peppers, mild) and still wanted more, so dumped in the 1/2 container I had on hand of fresh salsa. I also did not drain the tomatoes or beans in order to have the liquid. Then it needed a little more spice, so I just sprinkled in some additional chili pepper. One note...I just picked up pinto beans, per the instructions. I ended up with light colored beans. I didn't think this was as pretty as a result. Go with the dark red beans for appearance. Yummy Josh, thanks.  -  02 Jan 2009  (Review from Allrecipes US | Canada)

    by
    9

    My wife and I made this last night. I made it with hamburger only, and used hot salsa & hot chili seasoning. We liked it a lot and will definately be having it again.  -  15 Jun 2005  (Review from Allrecipes US | Canada)

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