Directions

• Soften the Vegetables
  In a pan over medium heat, add a little oil and fry the chopped onion and peppers for a few minutes until slightly softened. You’re not looking to cook them completely—just take away the raw edge since they’ll continue cooking in the slow cooker.
• Add Tomato Paste, Garlic, and Spices
  Stir in the tomato purée (tomato paste), crushed garlic, chili powder, and powdered cumin. Mix well so the spices coat the vegetables evenly. Adjust the chili powder to your preferred level of heat.
• Brown the Beef
  Add the minced (ground) beef to the pan along with a pinch of salt. Cook until browned all over, breaking it up as it cooks. You don’t need to cook it through completely, but browning adds extra flavor. If your beef releases excess fat, drain it before transferring.
• Transfer to the Slow Cooker
  Spoon the beef and vegetable mixture into your slow cooker.
  
• Add Beans, Tomatoes, and Stock
  Add the kidney beans, chopped tomatoes, and beef stock. Stir everything together thoroughly to combine.
  
• Slow Cook the Chili Base
  Cover with the lid and cook on high for 4 hours. The mixture will become rich and deeply flavored.
  
• Add the Pasta
  After 4 hours, stir in the spirali pasta. Make sure the pasta is fully submerged in the liquid, as it will absorb moisture while cooking. If the mixture looks watery, don’t worry—the pasta will soak up much of the liquid.
• Cook the Pasta
  Replace the lid and cook for 15–20 minutes, or until the pasta is cooked to your liking. For a firmer texture, check at the 15-minute mark.
• Stir in the Cheese
  Just before serving, stir in a couple of handfuls of cheese. A combination of cheddar and mozzarella works especially well, giving both bold flavor and a gooey, stretchy texture.
• Serve
  Serve hot in bowls. This pairs beautifully with garlic dough balls or garlic bread on the side.