Texas chili 'n pasta

8 servings

Ingredients

Quantity Ingredient
1 pounds Pasta, uncooked
2 tablespoons Vegetable oil
1½ pounds Beef chuck, diced in 1/4 inch chunks
3 Garlic cloves, minced
2 tablespoons Chili powder
1 tablespoon Ground cumin
½ teaspoon Cayenne powder
½ teaspoon Salt
15 ounces Tomatoes, canned
3 cups Water
¼ cup Corn meal
2 tablespoons Cold water

Directions

Prepare pasta according to package directions, drain. Heat oil over medium high heat in a large heavy pan. Add meat and garlic and brown lightly. Add seasonings and stir to coat meat. Add tomatoes and water. Bring to a boil, then reduce heat, cover and simmer 1½ hours, stirring occasionally. Add cold water to cornbmeal and stir to make paste. Stir into hot beef mixture. Continue to cook and stir for 20-30 minutes uncovered until desired consistency. Serve over hot pasta.

Note: Pasta should be prepared toward the end of the chili cooking process.

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