Thursday, February 26, 2015

Italian Chili with Pasta

 So good on a cold winter's night!

Since Hubby had a late meeting (after work) last  night, and I've been fighting a sore throat all week, homemade soup in the crockpot seemed like a logical choice!  Early in the day, I got out my Texas skillet and the ingredients and got started chopping celery, onions and garlic.  It was time to make Italian Chili with Pasta (its fancy name is,"Pasta e Fagioli"). This is sooo good when it's cold out!  I like to serve it with garlic bread.

My Italian Chili with Pasta

1 lb. ground beef
Chopped:  (1 large) onion, 3 stalks celery and 3 cloves of garlic
2 tsp parsley flakes
1 tsp Italian seasoning
1/4 tsp red pepper flakes
Salt to taste
Large can of chicken broth (Swanson)
2 cans (Hunts) stewed plum tomatoes, broken up
1 can tomato sauce (I like Hunts)
1 can dark red kidney beans
1 can cannelloni (white beans)
Shredded Parmesan cheese for topping
Firm pasta cooked in well-salted water

  In a large skillet, saute onion, celery and garlic in 1 TBSP of olive oil until translucent.  Brown beef in the same pan 
And add seasonings at the end. 
  Dump skillet contents into a sprayed crockpot.  Add chicken broth, tomatoes and tomato sauce and the beans.  Cook on low all day.  
  Right before serving, cook a firm pasta like elbow macaroni just until it's done (do not overcook...and use enough salt in your pasta water!). Drain pasta.  Put a scoop of hot pasta in each bowl.  Top with chili and sprinkle with shredded Parmesan cheese.  Don't forget that garlic bread!



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