Chili Pasta

Name: Chili Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 1 pot of homemade chili; 1 box (16 oz.) pasta, cavatelli or shells; 16 oz. cheddar cheese (sharp or mild), shredded; 4 green onion stalks, chopped

Rick M @RickM_PTC

PTC, GA.

Ok, everyone has their favorite chili recipe. But here’s a great spin on it that I picked up many years ago, from a sports-bar menu (Phil’s Tavern) in PA that makes sense. It’s very hearty and satisfying. If you question chili and pasta as a combo, then you’ve never been to Cincinnati, OH. [My extensive chili recipe is not published. Sorry!]

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Ingredients

4 servings

1pot of homemade chili
1 box (16 oz.)pasta, cavatelli or shells
16 oz.cheddar cheese (sharp or mild), shredded
4green onion stalks, chopped

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Steps

1

Prepare your favorite pot of chili. I use a combination of ground meat, pork, and shredded meat (leftover pot roast) to compliment the veggies and beans.
2

[Key ingredients for the sauce are the spices, fresh herbs, some BBQ sauce, and dark chocolate to give the chili a balance of heat, a touch of sweetness, with a slight smoky flavor, and a bit darker color]
3

Prepare the pasta according to package instructions for an al dente texture. Place the cooked pasta in serving bowls, about 1/3 the size of the bowl.
4

Layer the chili on top of the pasta and then top with the cheddar cheese.
5

Place one bowl in a microwave and melt the cheesecake, about 45 seconds. [Repeat with the other serving bowls] Top with some green onions and serve.