Texas Chili Stuffed Shells
As some of you may or may not know I am an Eclectic cook because I just love different types of cuisines and the flavours they bring to the table so the whole idea of Fusion cooking is very intriguing because you can blend your favourite recipes, ingredients, countries into one cohesive dish and blow the minds of your dinner guests….. all without breaking a sweat.
This is my version of Fusion because I have combined a very classic Texas dish, Chili, with an even more classic Italian dish, Jumbo Pasta Shells.
Here’s how we do this one.
- 1 package Jumbo Shells
- 2 pounds ground Beef
- 1 1/2 cups grated Cheese
- 3/4 cup chopped Green Onions
- 1 large Sweet Onion – rough chopped
- 2 Cubanelle peppers – diced
- 2 Poblano peppers – diced
- 4 Garlic cloves – fine chop
- 3 tablespoons Canola Oil
- 3 tablespoons Smoked Paprika
- 2 tablespoons Chili powder
- 2 tablespoons Chipotle powder
- 2 tablespoons Ancho Chili powder
- 1 teaspoon ground Cumin
- 1 tablespoon Oregano
- 1 1/2 cups Chicken stock
- 3 cups Crushed Tomatoes
- Salt and Pepper to taste
- Garnish with Sour Cream.
Putting it all together:
- In a large pot heat the oil and brown the ground beef. Drain off the grease.
- Add the beef back to the pot, add the remaining ingredients, except the shells, stir well. Bring to a boil then reduce the heat and simmer for 45 mins to 1 hour.
- Cook the shells as per the box instructions.
- Drain the shells and let cool so they are easier to handle.
- While the shells are cooling heat the oven to 375°.
- Ladle a thin layer of chili on the bottom of an 11 x 15 casserole dish. Stuff the shells with a small amount of chili and fill the casserole dish with the stuffed shells. Top with shredded cheese and green onions and place in the oven until the cheese has melted. Garnish with a dollop of sour cream.
There you have it another “Simple but tasty recipe for the grilling season and beyond.”
Until next time……..