Chili Sauce Pasta Recipes

CHILI FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.
• Add the sauce and spices and bring to a simmer.
• Add the beans and simmer, covered, for 30 to 45 minutes.
• Serve warm with sour cream and cheddar cheese.
• Enjoy!

ITALIAN STYLE CHILI

Steps:

• Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
• Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

CHILI SPAGHETTI

Steps:

• Preheat oven to 350°. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. , Cover and bake for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

CHILI BEEF PASTA

Steps:

• In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.

CALABRIAN CHILI PASTA

Steps:

• Gather the ingredients.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and salt; cook, stirring, until the onion is softened, about 5 minutes.
• Coarsely chop the sun-dried cherry tomatoes, then add them to the pot. Add in the Calabrian chili paste and cook for 1 to 2 minutes to soften.
• Add the can of peeled tomatoes, breaking up the tomatoes with the back of a wooden spoon. You want some rough chunks of the tomato, so don't break them down completely. Add in the dried oregano and lemon juice; allow to simmer over low heat for 5 to 6 minute, stirring occasionally.
• While the sauce is simmering, cook the pasta in salted water according to the package instructions until al dente. Reserve 1/4 pasta cooking water, then drain the pasta. Set the reserved water aside. Add the butter to the sauce along with the cooked pasta. Continue to cook over medium-low heat, stirring until the pasta is coated in sauce.
• Add 1 tablespoon of the reserved pasta water at a time until you reach your desired sauce consistency. Stir in about half of the parmesan cheese.
• Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Top the Calabrian chili pasta with more parmesan cheese, if desired, and serve immediately.

CHILI-SAUCE PASTA

Steps:

• Cook pasta according to package directions except omit salt; drain.
• Set aside and keep warm.
• Meanwhile, in a medium saucepan combine tomatoes,
• green pepper strips, tomato paste, chili powder, salt, garlic powder, and cumin.
• Bring to boiling. Reduce heat.
• Cover and simmer for 3 minutes. Stir in kidney beans.
• Stir together water and cornstarch; add to tomato mixture.
• Cook and stir till
• thickened and bubbly.
• Cook and stir for 2 minutes more.
• Serve tomato mixture over hot pasta.

SPAGHETTI SAUCE CHILI

Steps:

• Put olive oil in a large pot, on med-high heat.
• Add celery, onion, grated carrot, salt, parsley and basil.
• Cook uncovered until translucent, add 1/2 cumin and 1/2 chili powder.
• Continue cooking for 15 minutes, stirring occasionally.
• Add ground beef, stir and cover.
• Stirring occasionally, cook until ground beef is no longer pink (about 15 min).
• There will be quite a bit of "juice" in the meat mixture.
• Add the canned tomatoes, tomato sauce and paste.
• Bring to a simmer, lower heat to keep a mild simmer.
• Add 1/2 of brown sugar and 1/2 of thyme plus the jalapeños and the Parmesan rind.
• Simmer for about 45 minutes.
• Add the remainder of the cumin, chili powder, sugar and thyme and the can of kidney beans.
• Cook another 15 minutes and it's ready!
• Always taste and adjust if necessary before serving.