Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 6 large garlic cloves, minced or finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 2 tablespoons chili powder ( or to taste)
- 1 teaspoon crushed chili flakes (or to taste)
- 1 to 2 teaspoons ground cumin ( or to taste)
- 1 jalapeno peppers (seeded and finly chopped, can omit)
- 5 cups chicken broth (or use 3 cups broth and 2 cups water, or use all water)
- 2 (220 g) packages Hamburger Helper mix for beef pasta ( I use Chili-Macaroni flavor for this)
- 1 (28 ounce) cans diced tomatoes, undrained)
- 1 (8 ounce) can corn niblets (undrained)
- 1/3 cup sliced and black olives (or to taste)
- Salt and black pepper
- Sour cream (optional)
How to Make
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Step 1: In a pot cook the macaroni from the Hambuger Helper package in boiling water until just al dente; drain and set aside.
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Step 2: In a large pot cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat. Add in chili powder, cumin, dryed chili flakes and jalapeno pepper (if using) cook stirring for about 3-4 minutes.
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Step 3: Add in broth powdered sauce mix from the Hamburger Helper and tomatoes with juice; cook uncovered over medium-low heat stirring occasionally for about 1 hour (can simmer longer if desired the longer you simmer the soup uncovered the richer it will be!).
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Step 4: Add in the cooked macaroni, undrained corn and olives, season with salt and pepper and simmer another 10 minutes or until heated through. Ladle into bowls and dollup with sour cream if desired.
We hope you enjoy this recipe!
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