Smokey tomatoes and chili over pasta

Yield: 6 Servings

Measure Ingredient
3 pounds (about 8) large ripe plum tomatoes
1 tablespoon Canola oil
½ cup Chopped shallots
1 pounds Ground turkey
Salt and freshlt ground black pepper to taste
2 tablespoons Chili powder
½ teaspoon Each paprika; oregano, and cumin
2 tablespoons Tomato paste
1 can (16 ounces) red kidney beans; rinsed, and drained
16 ounces Spaghetti
¼ cup Grated white cheddar cheese

From: Bulldogfla <Bulldogfla@...> 1. Preheat broiler. Core and cut tomatoes in half lengthwise. Place tomatoes cut side down on an aluminum-lined broiler pan and broil until skins completely char, 12 to 15 minutes. Remove the pan from broiler and pull off the skins with a fork. Discard the skins 2. Meanwhile, heat the oil for 30 seconds in a large nonstick skillet over medium high heat. Add the shallots and cook, stirring until soft and trans- lucent, about 3 minutes. Crumble the ground turkey into the skillet, season to taste with salt and pepper, and cook, stirring, until turkey and shallots are lightly browned, about 5 minutes. Add the chili powder and cook, stirring to coat the meat, about 1 minute. Add the tomatoes, paprika, oregano, cumin, tomato paste, kidney beans, plus ½ to 1 cup water. Bring the mixture to a boil, stirring to break up the tomatoes with the back of a wooden spoon. Reduce heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings to taste.

3. While the chili cooks, bring 4 quarts water to a boil in a large covered pot. If you like add 2 teaspoons of salt. Add pasta, stir, and partially cover the pot until water returns to boil. Immediately remove cover, stir again, and cook spaghetti just until al dente. Drain and pile pasta into 6 bowls. Spoon chili on top. Sprinkle with cheddar cheese.

SERVE IMMEDIATELY.

Posted to recipelu-digest by jeryder@... on Mar 10, 1998

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