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Pasta
Hot
Chili Pasta
500g pasta, thin or regular spaghetti
500g beef stew meat
1 can kidney beans
1 can tomatoes
1 pkg. chili seasoning mix
1 cup shredded Mozzarella or cheddar
Raw chopped onion pieces
Crushed red pepper
How
to cook:
1.
Cut stew meat into small bite size pieces and brown in
1 teaspoon oil in skillet.
2.
Add kidney beans, tomatoes, and chili seasoning mix to
meat. Stir all together and let simmer for 15 minutes.
3.
Boil pasta and drain while chili simmers.
4.
Put pasta on warm platter or individual plates and
spoon chili on top.
5.
Sprinkle with cheese. Add some onions and crushed red
pepper if so desired.
Spicy
Chili and Pasta
750g ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbs chili powder
1 tbs unsweetened cocoa
1 tsp dry mustard
1 tsp ground cumin
2 tsp paprika
1 tsp salt
¼ tsp ground red pepper
¼ tsp ground black pepper
1/8 tsp ground allspice
1/8 tsp cinnamon
1/8 tsp cloves
1 can cherry tomatoes
1 cup water
225g thin spaghetti, cooked
1 can red kidney beans, heated
1 small onion, finely chopped
120g cheddar cheese, finely shredded
How
to cook:
1.
Cook ground beef with onion and garlic in Dutch oven
over medium high heat until beef loses it pink color. Pour off
drippings.
2.
Stir in chili powder, cocoa, dry mustard, cumin,
paprika, salt, red and black pepper, allspice, cardamom, cinnamon,
cloves, tomatoes, and water. Bring to a boil; reduce heat and
simmer, uncovered, for 45 minutes.
3.
To assemble servings, layer the following ingredients
on 6 individual plates: vermicelli, beans, chili mixture, onion, and
cheese. Yields 6 servings.
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