Discover how to make chili with pasta with this recipe from The Landmark, Mandarin Oriental, Hong Kong. Follow us on Instagram @mo_hotels or subscribe for new recipes every Friday.
Ingredients
1 tbsp Olive Oil
300g Medium Yellow Onion, diced
400g Lean Ground Pork
2 tbsp Ground Cumin
2 tbsp Granulated Sugar
2 tbsp Tomato Paste
1 tbsp Garlic Powder
1 tbsp Chili Powder
1 1⁄2 tsp Salt
1⁄2 tsp Ground Black Pepper
1⁄4 tsp Ground Cayenne Pepper
300g Chicken Stock
400g Diced Tomatoes
400g Red Kidney Beans, drained and rinsed
400g Tomato Sauce
2 Green Onion, sliced
500g Dried Macaroni Noodles
Method
1. Heat the olive oil in a large soup pot. Add the onions and cook until tender and translucent.
2. Add the ground pork, breaking it up with a wooden spoon while it cooks. Allow to cook 6-7 minutes.
3. Add the cumin, sugar, garlic powder, salt, pepper, chili powder, and cayenne. Stir to combine, then add the tomato paste.
4. Add the diced tomatoes, kidney beans, chicken stock, and tomato sauce. Stir well.
5. Simmer for 25-30 minutes.
6. Remove from heat and allow to rest for 5-10 minutes.
7. While the soup is cooling, bring a pot of salted water to a boil.
8. Cook the pasta until al dente (approximately 6-7 minutes).
9. Drain the pasta, and coat in a small amount of olive oil so that the noodles will not stick together.
10. Portion the noodles into four bowls, and top with the chili. Finish with fresh green onions on top.