Texas Chili Pasta Bake Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• In 12-inch nonstick skillet, cook beef and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender; drain.
• Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Reduce heat to medium; simmer uncovered 10 minutes. Add pasta, two-thirds of the French-fried onions and 1 cup of the cheese; stir gently. Spoon into baking dish.
• Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish. Bake 25 minutes. Uncover; sprinkle with remaining French-fried onions, the bacon and remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Garnish with chopped green onions, if desired.

Steps:

• Prepare the pasta according to package directions, drain.
• Spray a 13 x 9 inch pan with cooking spray; set aside.
• Preheat oven to 350 degrees.
• Cook the meat and onion in a large sillet; drain.
• Add the chili powder, undrained tomatoes, tomato sauce, salsa and chilies to the meat mixture.
• Cook an additional 5 minutes; add the cooked pasta to the mixture; mixing well.
• Pour into prepared dish, top with cheese and bake in preheated oven for 20 minutes or until bubbly and cheese has thoroughly melted.

Steps:

• Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
• Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
• Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
• IMPORTANT: Cool and refrigerate overnight.
• To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.

Steps:

• Preheat the oven to 400 degrees F.
• Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
• Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
• Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
• Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
• Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
• Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
• Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.

Steps:

• Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
• In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
• Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Steps:

• Preheat oven 375*.
• Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
• First, gather tomatoes and blend well, set aside.
• Now dice up red onion, poblano pepper, place in bowl, set aside.
• Mince garlic cloves, set aside.
• Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
• Gather flour in another small dish, set aside.
• Use a (non-stick) dutch-style pan, heat on med-high, add ground meat, onion, poblano pepper, cook for about 4-5 minute Then add, mixed spices and cook for about another 1-2 minutes Stir in flour and cook for 2 minute (this helps cook the rawness of the flour).
• Add blended tomatoes and minced garlic, stir & cook for about 2 minutes Add red chili powder stir & cook another 1 minute.
• Add 4 cups of water, cream. 1 teaspoons cumin, 1/2 teaspoons black pepper & 1 teaspoons salt or more to taste. Bring to a simmer, cook uncovered for 15 minute for the flavors to come together.
• In prepare dish, add uncooked pasta and pour *chili sauce over pasta until submerged. Toss 1 cup cheddar cheese and mix around dish. Top with the other cup of cheese. Place in middle-rack of oven and cook for about 45 minute or until pasta is tender.
• Garnish with lettuce, tomatoes & onion or eat just like that.
• Footnotes:.
• Preheat oven 375* Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
• *Note your chili will be watery, but will thicken up from the pasta and cheese. **If you decide to use spaghetti make sure to boil in salted water for half the time on box. Drain and rinse in cold water. You will need it to be flexible to mix in chili sauce. Cut baking time to 30 minute.
• ***If you cannot find NM red chili powder, try to find a plain red chili powder. If not, then you can probably use regular chili powder, but be aware that it is mixed with spices, such as garlic, cumin, etc. So you might have to adjust the spices in this recipe.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, cook beef in microwave as directed on package; cool. Break roast into chunks.
• In 12-inch skillet, heat oil over medium heat. Cook bell peppers in oil 5 to 6 minutes, stirring occasionally, until crisp-tender.
• In 2-quart saucepan, mix chili beans, tomatoes, enchilada sauce, water and chili seasoning mix. Heat to simmering over medium heat; simmer uncovered 12 minutes or until thickened. Gently stir in bell peppers, beef and cooked pasta. Spoon into baking dish. Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish.
• Bake 25 minutes. Uncover; sprinkle with cheese and bacon. Bake 2 to 4 minutes longer or until cheese is melted.