Here is one my Daughter Kristen sent me. It is fairly easy to make, has a nice assortment of flavors, and taste great reheated. Try it an tell me what you think.
Ingredients:
§ 1 lb Corkscrew pasta (has the strength to stand up to the meat and texture to hold the sauce)-
§ 2 lb Ground meat (ground sirloin probably works best, nothing less than an 80-20 mixture
§ 2 Tbl Olive oil
§ 1 Onion chopped
§ 2 Jalapeno peppers seeded and chopped (you know, you can by chpped jalapeno peppers in small jars at most grocery stores)
§ 4 cloves Garlic. Chopped (these come in the same small jars as the peppers)
§ 3 Tbl Chili powder
§ 2 Tbl Cumin
§ 2 Tbl Cayenne
§ Coarse salt
§ 1 cup Beer (you can use beef broth if you would rather)
§ 1 can Diced tomatoes (28 oz)
§ 1 can Crushed tomatoes (14 oz)
§ Scallions chopped for garnish
Directions:
1. Start heating a large pot of water for the pasta
2. Pour the olive oil into a deep pot and heat
3. Brown the beef over medium heat
4. When the water comes to a boil put in the pasta and cook per directions. Don’t overcook because it will get added to the chili at the end.
5. Add the onion, peppers, and garlic to the meat
6. Add the chili powder, cumin, cayenne, and salt to the meat
7. Cook the meat mixture for about 5 minutes
8. Pour the beer into the meat mixture and cook for about 2 or 3 minutes. You want to reduce the liquid portion by about half which is not the same as reducing everything by half.
9. Add both cans of tomatoes and the liquid they are packed in to the meat and simmer for 10 minutes
10. Drain the pasta when finished cooking. If this is before you have completed step 9 then pour it back into the original pot and cover (take off the fire first) or cover while it is sitting in the drainer
11. Add the pasta to the meat after step 9 is complete and stir everything until the pasta is coated evenly
12. Remove the pot from the heat, garnish with the scallions and serve.
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