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beef chili & pasta soup

BakinTime avatar
Recipe by
Beth M.
@BakinTime
M.V. Island, MA

October is a perfect time of the year, it's not too cold and it's not too hot; the air is comfortable and the foliage is colorful. I am in the mood to cook and try a few new things, but making some of my favorite and familiar foods. This is a simple meal that's between a soup and a casserole, and we enjoyed it for lunch. It reheats well, and the seasonings can be increased to suit your taste. I would also suggest serving it with cornbread or tortilla chips. This was a result of my wanting to use what I had on-hand for a quick meal.

yield serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For beef chili & pasta soup

  • 1 md
    red onion, chopped
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    garlic, minced
  • 1/2 lb
    85% lean ground beef
  • 1 can
    14 oz. organic pinto beans, drained and rinsed.
  • 3 Tbsp
    organic tomato paste
  • 1 can
    beef broth, low salt
  • 2
    dried chipotle chilis
  • 3 c
    water
  • 1 c
    medium shell pasta
  • 1 Tbsp
    red pepper relish

How To Make beef chili & pasta soup

  • 1
    In a large pot heat olive oil and add chopped onions. Stir and cook a few minutes on medium until translucent and soft.
  • 2
    Add the chopped garlic and cook onions and garlic about one minute. Remove to a small bowl.
  • 3
    In the same pot cook the ground beef, stirring until browned.
  • 4
    Add onions and garlic back to pot with the beef.
  • 5
    Drain and rinse the Pinto beans, and add to the pot with the onions, garlic and beef.
  • 6
    Add one can of beef broth.
  • 7
    Add 2 Chipotle chilis, stir and bring to a boil, lower heat, cover and simmer about five minutes.
  • 8
    Add three cups water and bring to a boil.
  • 9
    Add one cup medium shell pasta, and boil about ten minutes.
  • 10
    Stir in one tablespoon of the red pepper relish, and season with salt to taste.
  • 11
    If the liquid has boiled away and there isn't much, add more water and bring to a boil.
  • 12
    Simmer gently uncovered until ready to serve.
  • 13
    It's great with sour cream, or sour cream mixed with cilantro; and served with corn chips for a great lunch on a cool and rainy day.
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