Chili isn’t chili in Indiana unless it has pasta shells in it. That’s right, folks…and when I moved to the mountains of Utah and someone handed me a bowl of chili with no pasta, I thought, “This chili looks so sad and plain.” So, here’s to chili done the Hoosier way!
- 2 lbs. ground beef
- 1 onion, chopped
- 2 cans (15 oz. each) vegetarian chili
- 2 cans (14.5 oz. each) diced tomatoes with basil, garlic and oregano
- 2 cups tomato juice
- 1 box (16 oz.) medium shell pasta
Brown ground beef and onion in skillet. Drain and put in slow cooker. Add chili, diced tomatoes and tomato juice. Cover. Cook on low 4-6 hours. About 45 minutes before serving, cook pasta on stove, drain and then add to crockpot. Stir all ingredients together. You can serve with shredded cheddar cheese on top or crushed crackers, if you'd like. Salt and pepper to taste. Enjoy! {Serves 8 adults, 2 adults and 10 kids or 16 monkeys.)
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