Cooking Thursday

I tried a new recipe recently that combined chili and pasta.  We like both so I thought it would be a good one, and it was! The original recipe said it froze well, so next time I'm freezing half right away because when we reheated it, it was dry.  So, if you aren't eating it all right away, freeze some for later.

Chili Pasta

8 ounces short pasta, cooked and drained

1 small onion, chopped

1 lb ground beef, browned

15 ounces tomato sauce

15 ounces kidney beans, drained and rinsed

15 ounces black beans, drained and rinsed

15 ounces tomatoes with chilies

1/4 cup water

1 T plus 1 1/2 t chili powder

2 t cumin

1/8 t cayenne

1/8 t salt

1/8 t pepper

4 ounces cheddar cheese

Heat oven to 350

Brown onions and beef. Stir in tomato sauce, kidney beans, black beans, tomatoes, water and seasoning.

Cook until warmed through - 5 minutes or so.

Stir in pasta and sprinkle on cheese.

You can put this in a 9x13 pan and bake for about 20 minutes, or put in two 9x9 pans; bake one and freeze one. If freezing, allow to thaw before baking.

Serve with sour cream.