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Tex-Mex Chili 'n' Pasta

(1 Votes)
1 Hr 40 Min

Here's a great way to combine some favorites - Tex Mex and Italian. And, boy, do they ever work well together.

What You'll Need:
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds stew beef, diced into 1/2-inch chunks
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 (14 ounce) can whole tomatoes
  • 3 cups water
  • 1 (28 ounce) jar spaghetti sauce
  • 3/4 pound twist or elbow macaroni
What To Do:
  1. In a large skillet, heat oil over medium-high heat; add stew beef and garlic and brown lightly. Add chili powder, cumin, cayenne pepper, and salt and stir to coat beef.
  2. Add tomatoes and water. Bring to a boil, then reduce heat, cover, and simmer 1-1/2 hours, stirring occasionally.
  3. Add spaghetti sauce, then continue to cook, uncovered, 10 to 15 minutes, stirring occasionally, until heated through.
  4. Meanwhile, in a large pot of boiling salted water, cook pasta to desired doneness; drain and place in a large bowl. Spoon beef mixture over hot pasta and serve.

Why not try topping this with grated sharp cheese, chopped onions, or chopped jalapeno peppers?

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