Sunday, March 29, 2009

chili mac

  • leftover chili
  • 1lb macaroni or other short pasta
  • 1 can diced tomatoes

Heat diced tomatoes over medium high flame for 5-10 minutes. Add left over chili and simmer for another 10-20 minutes. Meanwhile, cook pasta in a large pot of slightly salted water. Drain cooked pasta and stir into chili mixture.

The dish: Long before fusion restaurants began dotting the suburban landscape, offering unique amalgamations of different ethnic fare, creative home cooks have been fusing together the best of tex-mex and Italian in this classic dish. Chili over pasta makes for a hearty meat sauce with a stand out flavor. The extra tomatoes were added to stretch the batch a little as well as to make the mix seem more like a traditional sauce. Using "planed-overs" is a great way to save some time in the kitchen without making it seem like you're eating the same thing night after night.

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