Tuesday, June 5, 2012

Screwie Louie Chili Mac

I have no ideal why I call it Screwie Louie Chili Mac. I could have called it Chili Mac but that's kinda boring. And besides the few Lou's (Lou, Luiz, Louise and Lewis) I knew were all kinda screwie (screwy?). So what they hey right?


8 ounces of Cavatappi (also known as Cellentani) Pasta
1 lb extra lean ground beef/ chuck/ round/ sirloin
2-3 cloves of garlic diced very fine
1/4 c very fine diced onion
1/8 c very fine diced green or red pepper
2 (15 ounce) cans of good quality tomato sauce
1/2  tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp red pepper
1/2 tsp salt
a pinch of sugar
1/2  water

Spritz skillet with cooking spray. Add diced onion, garlic and pepper. Saute until tender. Add the  ground beef.and cook until no longer pink.  Add 1/2 c water. Let cook until boiling. Cool slightly. Transfer entire contents to a food processor (chop blade) Pulse several times until mixture is very fine texture. Add to the tomato sauce containing all the spices and sugar. Cook on a simmer until thick and bubbly. Add pasta to 2 quarts of salted boiling water. Cook until al-dente. Drain. Combine with meat sauce. Return mixture to a simmer for for 10 minutes. Some of the sauce will absorb. If the pasta absorbs to much, is to dry add a small can of diced tomatoes (including juice) and simmer for a few minutes. Season to taste with salt and pepper. Serve with a sprinkle of Monterrey Jack Cheese.


Enjoy!

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