Thursday, May 12, 2005

Smokey Chili with Pasta

Smokey Chili with Pasta (Adapted from Hershey's)

6 ounces dry whole-wheat rotini pasta
1 teaspoon olive oil
1 cup chopped onion
16 ounces ground sirloin
2 10 3/4 ounce cans condensed tomato soup
2 15 ounce cans red kidney beans
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoons chili powder
1 teaspoon hot chili powder
3/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

In a large pot of boiling salted water, add pasta and cook according to package directions - drain.

Meanwhile, in a large saucepan, heat oil over medium. Add onion - cook until softened, about 5 minutes. Add beef - cook until completely cooked, breaking up large pieces with a spoon.

Stir in soup, undrained kidney beans, cocoa, chili powders, pepper and salt. Bring to a boil - reduce heat and stir in pasta. Let bubble a couple minutes to thoroughly heat through.

Makes about 6 to 8 servings.

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