Ingredients
- 8 to 10 slices bacon, chopped
- 1 pound ground beef (or Italian sausage)
- 1 small onion, chopped (or 2 teaspoons onion powder)
- 1 small green bell pepper (seeded and chopped)
- 4 to 6 garlic cloves, minced (or 1 tablespoon garlic powder)
- 1 can (10 ounce) sliced mushrooms, drained (or use the mushroom juice from the can to add with the water to make 3 1/2 cups)
- 3 1/2 cups water (or low-sodium chicken or beef broth -- more to add in at the end if needed)
- 1 box (210 grams) Hamburger Helper Chili Macaroni (macaroni must be cooked separately)
- 2 teaspoons chili powder, or to taste
- 1 can (14 ounce) red kidney beans, rinsed
- 1 can (8 ounce) tomato sauce
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
- Shredded cheddar cheese
- Sour cream
How to Make
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Step 1: In a large high-sided skillet cook the chopped bacon until just browned (this will not take long and the bacon should not be to crisp). Add in ground beef and onion; cook until the beef is light browned. Add in garlic, diced green bell pepper and mushrooms; cook 2-3 minutes.
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Step 2: Add in the water, the seasoning pouch from the Hamburger Helper, chili powder, kidney beans and tomato sauce and Parmesan cheese; bring to a boil stirring constantly. Reduce heat to medium-low. Cook for about 25-30 minutes, stirring occasionally and seasoning with salt and pepper as needed (if the mixture gets to thick for your liking towards the end of cooking time just add in more water and continue cooking).
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Step 3: At the end of cooking time mix in the cooked macaroni.
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Step 4: Ladle into bowls sprinkle with cheddar cheese and a dollop of sour cream.
We hope you enjoy this recipe!
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