Chili with Spaghetti

If you've never had spaghetti topped with chili, you must try this! It will work with any chili, but I've included a quick recipe that's a nice substitute for that canned garbage you've been eating.


Ingredients:

2 lbs ground beef
1 (8 oz) can tomato sauce
1 (10 oz) can original Ro-Tel
22 oz water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon kosher salt
1/4 cup chili powder
1 teaspoon cayenne
1 can refried beans

Spaghetti
Shredded cheddar-jack cheese
Diced red onions

Method:

Brown the beef and drain, then it it back in the pot. Add everything but the pasta, cheese and onions. Bring to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes.

While that's simmering, cook the pasta (be sure to salt the water). Serve the chili over the spaghetti then top with cheese and onions.

Variation:

If you must, add 2 cans of pinto beans. Just don't let a Texan catch you doing this!


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Cioppino

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 bunch fresh parsley
• 3 large shallots, minced
• 2 teaspoons salt
• 1 (28-ounce) can San Marzano tomatoes
• 1 1/2 cups dry white wine
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon crushed red pepper flakes
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried fennel seed
• 1 lb raw shrimp
• 1 lb seared scallps
• Meat from 2 lbs crab legs

Method

Send tomatoes through a food processor and blend to desired consistency.

Cook shallots in olive oil until shallots are almost soft. Add garlic and parsley and cook another minute.

Add tomatoes, broth, wine, red peppers, bay leaves, basil, thyme, oregano and fennel. Bring to a boil, then simmer for 40 minutes.

Remove bay leaves.

Bring broth to a boil, then add the seafood simmer (covered) for 3-5 minutes.

Serve with warm sourdough bread.

* If you're a purist, leave the crab un-cracked, and add some fish and shellfish (clams and mussels).

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