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Texas Chili'N Pasta

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Submitted by Copper

Ingredients

1 453.6
POUND G PASTA
uncooked
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 ½ 680.4
POUNDS G BEEF CHUCK
diced in 1/4-inch
3 3
EACH EACH GARLIC CLOVES
2 3E+1
TABLESPOONS ML CHILI POWDER
1 15
TABLESPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CAYENNE PEPPER
powder
½ 2.5
TEASPOON ML SALT
15 433.5
OUNCES ML/G TOMATOES
canned
3 7.1E+2
CUPS ML WATER
¼ 59
CUP ML CORNMEAL
2 3E+1
TABLESPOONS ML WATER
cold

Directions

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 1½ 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 to 30 minutes uncovered until desired consistency. Serve ov er hot pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 578g (20.4 oz)
Amount per Serving
Calories 1127 42% from fat
 % Daily Value *
Total Fat 52g 81%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 465mg 19%
Total Carbohydrate 33g 33%
Dietary Fiber 7g 27%
Sugars g
Protein 126g
Vitamin A 36% Vitamin C 25%
Calcium 10% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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