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Chili Pasta
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Chef :
Rick MChili Pasta
Ok, everyone has their favorite chili recipe. But here’s a great spin on it that I picked up many years ago, from a sports-bar menu (Phil’s Tavern) in PA that makes sense. It’s very hearty and satisfying. If you question chili and pasta as a combo, then you’ve never been to Cincinnati, OH. [My extensive chili recipe is not published. Sorry!]
Cooking instructions
* Step 1
Prepare your favorite pot of chili. I use a combination of ground meat, pork, and shredded meat (leftover pot roast) to compliment the veggies and beans.
* Step 2
[Key ingredients for the sauce are the spices, fresh herbs, some BBQ sauce, and dark chocolate to give the chili a balance of heat, a touch of sweetness, with a slight smoky flavor, and a bit darker color]
* Step 3
Prepare the pasta according to package instructions for an al dente texture. Place the cooked pasta in serving bowls, about 1/3 the size of the bowl.
* Step 4
Layer the chili on top of the pasta and then top with the cheddar cheese.
* Step 5
Place one bowl in a microwave and melt the cheesecake, about 45 seconds. [Repeat with the other serving bowls] Top with some green onions and serve.
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10 Pieces Of Expert Nutrition Advice
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2. Fill Your Plate With Beans and Leafy Greens
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