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……..
This is one of those dishes that people really only think of as a breakfast item but in fact is one that is extremely versatile as well as very inexpensive and can be served morning, noon or night.
If you are like me I have neither the time nor the space to pickle my own Brisket and wind up with scratch made Corned Beef so this is one of those rare moments when I will use— gasp—- pre packaged food.
- 2 -12 ounce Cans Corned Beef
- 2 -18 Ounce cans of diced potatoes
- 2- 8 ounce cans of mushrooms
- 1 Medium white onion diced
- 3 or 4 healthy dashes of Worcestershire sauce
- 2 Garlic cloves minced
- 3 to 4 tablespoons of Olive oil
- Pepper to taste
- 4 Eggs
- Heat the oil in a large non- stick pan
- Add the potatoes and sauté over medium high heat until they are crispy and just about fork tender
- Add in the onions, mushrooms and garlic and continue to sauté until the onions start to become translucent – about 4 minutes
- Break up the Corned Beef and mix it very well with the rest of the ingredients
- Mix in the Worcestershire sauce and the pepper.
- While the Corned Beef mixture is cooking fry or poach your eggs.
- When the eggs are finished spoon some of the Corned Beef onto a plate, top with an egg and enjoy. If you feel ambitious you can also toast some bread to have with the meal. I should also point out that I don’t add Salt because the Corned Beef is rather salty to begin with.
Now the reason I mentioned that this was an inexpensive dish to make is because when I used to make it the total cost was under $15.00 and it fed four of us.
So I hope the next time you want something “simple but tasty” that also is inexpensive you will give this one a try. Oh and my thanks to Dreamstime for the awesome photo.
Until next time……..
So I was at my doctors one day and she says to me “We should do some blood work since it has not been done in a while”.
“Okay says I” (why do I sound like Captain Jack Sparrow here?)
She calls me a short time later and says “You have Hemochromatosis and you can’t eat red meat”. “OOOOKKKAAAYYY……… what’s that?” Well it seems it is a build up of Iron in major organs and as such I need to lay off the red meat if not cut it out entirely (yeah like thatps going to happen).
Well needless to say my heart stopped, my jaw dropped into my shoes and I envisioned my world at an end. NO RED MEAT? I’m a carnivore I eat red meat. Imagine a world without Beef burgers, rack of Lamb or Steak? What am I supposed to do I asked her?
Her answer was simple—- Adapt!!!
Well this recipe is my adaptation to not being able to eat red meat as often as I would like and I hope you like it as well. If you are not a lover of Curry or Garam Masala then simply leave it out and still create a killer burger.
Curried Chicken Burgers
– 2 Pounds lean ground chicken
– 2 Eggs
– 1/2 Cup bread crumbs
– 1 Teaspoon salt
– 1 Teaspoon ground pepper
– 2 Tablespoons Garum Masala
– 1 ½ Teaspoons granulated garlic
– 1 ½ Teaspoons granulated onion
– Mix all ingredients in a large bowl being careful not to overwork the mixture
– Form 6 ounce patties
– Refrigerate for approx. one hour to allow the patties to set
– BBQ and serve on a toasted bun with lettuce and tomato.
– These go very well with a Chipotle mayo.