Texas chili 'n pasta
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pasta, uncooked |
| 2 | tablespoons | Vegetable oil |
| 1½ | pounds | Beef chuck, diced in 1/4 inch chunks |
| 3 | Garlic cloves, minced | |
| 2 | tablespoons | Chili powder |
| 1 | tablespoon | Ground cumin |
| ½ | teaspoon | Cayenne powder |
| ½ | teaspoon | Salt |
| 15 | ounces | Tomatoes, canned |
| 3 | cups | Water |
| ¼ | cup | Corn meal |
| 2 | tablespoons | Cold water |
Directions
Prepare pasta according to package directions, drain. Heat oil over medium high heat in a large heavy pan. Add meat and garlic and brown lightly. Add seasonings and stir to coat meat. Add tomatoes and water. Bring to a boil, then reduce heat, cover and simmer 1½ hours, stirring occasionally. Add cold water to cornbmeal and stir to make paste. Stir into hot beef mixture. Continue to cook and stir for 20-30 minutes uncovered until desired consistency. Serve over hot pasta.
Note: Pasta should be prepared toward the end of the chili cooking process.