This is episode 30 of a one-pan meals series, featuring a delicious cheesy chili mac made with Bush's Beans Classic Homestyle Chili Magic, offering a twist on a viral cheesy beef and shells recipe.
1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté with salt, pepper and red pepper (if using) until softened, about 5 minutes.
2. Create a space in the center of the pan. If needed, add a bit more olive oil, then add the ground beef. Let it sear and develop a golden crust before flipping, then season with salt and pepper. Break apart with a spoon and cook until browned and fully cooked through. Drain any excess fat if desired.
3. Create a space in the pan and add the tomato paste. Let it sit undisturbed for a couple of minutes to caramelize, then stir and cook for an additional 2 minutes to deepen the flavor.
4. Pour in the Chili Magic and beef broth. Bring to a simmer.
5. Add the pasta shells to the pot and stir to combine. Let the mixture simmer, stirring occasionally, until the pasta is cooked al dente, about 10-12 minutes. If the mixture becomes too thick, add a little more beef broth to reach your desired consistency.
6. Once the pasta is cooked, turn off the heat. Stir in the cream and shredded cheddar cheese, mixing until the cheese is melted and the dish becomes creamy.
7. Serve immediately, garnished with fresh chives (if using) and enjoy!
