About this recipe: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.
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
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Method Prep:30min › Cook:30min › Ready in:1hr
Crumble the minced beef and sausagemeat into a large frying pan over medium-high heat. Cook and stir until browned. Drain and set aside.
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.
Bring a large pot of lightly salted water to the boil. Add the vermicelli pasta and cook until tender, 2 to 3 minutes. Drain.
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.