 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
From The Tailgating Cookbook, this chili is unmistakably from Bengal country because of the pasta on the bottom and the cheddar cheese and chopped onion on top! A savory and sweet chili recipe! Ingredients:
2 t butter |
2 med. onions, finely chopped |
6 cloves garlic, finely chopped |
2 lbs. ground sirloin |
1/4 c chili powder |
1 t unsweetened cocoa powder |
1 t ground cinnamon |
1 t ground allspice |
1 t ground cumin |
2 c water |
4 bay leaves |
2 t cider vinegar |
2 t honey |
1 can red kidney beans, drained |
1 lb elbow macaroni |
2 t evoo |
1 t butter |
2 c grated sharp cheddar cheese |
1 c diced red onion |
Directions:
1. Place large pot over medium heat
2. Melt botter
3. Add 2 med. onions (finely chopped) and cook until soft, about 5 min, stir often
4. Add garlic, cook 2 min
5. Increase heat to high and add meat
6. Cook until all pink disappears, stirring frequently and breaking meat up with spatula or back of spoon
7. Add chili powder, cocoa, cinnamon, allspice and cumin, cook 2 minutes stirring frequently
8. Add water. bay leaves, vinegar, and honey
9. Bring to a boil, reduce heat to low and simmer, covered, 45 minutes, stirring occasionally to keep bottom from scorching.
10. Add beans and cook 15 minutes more
11. While chili is cooking, fill med. stovetop pot with water and salt generously with kosher salt
12. Bring to a boil
13. Add macaroni, EVOO and butter
14. Cook until al dente
15. Drain and rinse
16. Serve in bowls with pasta on bottom, chili, then cheddar cheese and diced red onion on top.
17. *I like to add chopped tomato, black olives and sour cream
|
|