Chopped & Ready
Cincinnati-Style Beef Chili Pasta
with beans and peppers
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked Penne Pasta
- 16 oz. Ground Beef
- 15½ oz. Kidney Beans
- 4 fl. oz. Enchilada Sauce
- 4 oz. Mixed Diced Peppers
- 4 oz. Marinara Sauce
- 2 oz. Shredded Cheddar Cheese
- ⅗ oz. Butter
- 2 tsp. Chile and Cumin Rub
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates64g
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Net Carbs61g
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Fat30g
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Protein38g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Cook the Ground Beef
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground beef, 1/2 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Reduce heat to medium. Transfer ground beef to a plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
2 Start the Chili
Add 2 tsp. olive oil, mixed peppers, and 1/4 tsp. salt to hot pan. Stir occasionally until peppers are tender, 5-7 minutes.
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3 Finish the Chili
Drain beans in a colander/strainer.
Add beans, ground beef, chile and cumin rub, marinara, enchilada sauce (to taste), 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While chili cooks, continue recipe. -
4 Heat Pasta and Finish Dish
Place pasta and 2 Tbsp. water in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in garlic salt and softened butter until combined.Plate dish as pictured on front of card, topping pasta with chili. Garnish with cheese. Bon appétit!
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