Southwestern Chili Pasta
16 ounces dry wagon wheel pasta
2 teaspoons canola oil
1 cup chopped onion
3/4 cup chopped red bell pepper
16 ounces ground sirloin
1 tablespoon chili powder
1 tablespoon hot chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
14.5 ounce can stewed tomatoes
15 ounce can black beans, rinsed and drained
1 cup beef broth
In a large pot of boiling salted water, add pasta and cook according to package directions.
Meanwhile, in a large skillet, heat oil over medium. Add onion and red pepper - cook until softened and lightly browned, about 8 to 10 minutes. Scoop the mixture into a small bowl and side aside.
In same skillet, add beef and cook, breaking it up with a wooden spoon, until browned, about 4 to 5 minutes. Stir in chili powders, cocoa, cumin, cinnamon and 1/2 teaspoon salt - cook until fragrant, about 1 minute. Add the onion mixture back into the skillet, along with the stewed tomatoes, beans and broth. Bring to a boil over medium-high - reduce heat and simmer for 5 minutes, breaking up the tomatoes with a wooden spoon.
When the pasta is done, drain well and place it back into the pot. Pour in the chili mixture and stir until well combined