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Texas Chili 'n Pasta
Recipe By : National Pasta Association
Serving Size : 8 Preparation Time :0:20
Categories : Spicy Entree
Main Course Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pasta -- uncooked
2 tablespoons vegetable oil
1 1/2 pounds beef chuck -- diced in 1/4-inch
chunks
3 garlic clove -- minced
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne powder
1/2 teaspoon salt
15 ounces canned tomatoes
3 cups water
1/4 cup corn meal
2 tablespoons cold water
Prepare pasta according to package directions, drain. Heat oil over medium hig
h heat in a large, heavy pan. Add meat and garlic and brown lightly. Add seas
onings and stir to coat meat. Add tomatoes and water. Bring to a boil, then r
educe heat, cover and simmer 1-1/2 hours, stirring occasionally. Add cold wate
r to cornmeal and stir to make paste. Stir into hot beef mixture. Continue to
cook and stir for 20-30 minutes uncovered until desired consistency. Serve ov
er hot pasta.
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