Texas Chili Stuffed Shells

Texas Chili Stuffred Shells

Texas Chili Stuffed Shells

  • Servings: 6 - 8
  • Difficulty: Easy
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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.

Shopping list:

  • 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
  • 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:

  1. In a large pot heat the oil and brown the ground beef. Drain off the grease.
  2. 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.
  3. Cook the shells as per the box instructions.
  4. Drain the shells and let cool so they are easier to handle.
  5. While the shells are cooling heat the oven to 375°.
  6. 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.
  7. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

Chili Cheese Fries

Chili cheese fries

Chili Cheese Fries

  • Servings: 4-6
  • Difficulty: easy
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There are foods that North Americans eat that Europeans find really strange….. okay even some North Americans find strange. Things like Poutine, Ketchup Potato Chips, Root Beer and yes…. Chili Cheese Fries.

Now there was a time when Chili Cheese Fries were reserved for county fairs or cheap diners but they have seen a resurgence in popularity recently mainly due to celebrity chefs bringing this dish back into the spotlight because, as with everything else, “what was old is new again.” The other awesome thing with this recipe is that the chili part of this can be made a few days ahead of time and then frozen for when you need it.

Here’s how we do this one.

Shopping list:

  • 3 cups Chili – See Texas Style Chili for the recipe.
  • 1/2 block Old Cheddar – shredded.
  • 1 bag frozen French Fries or 4 – 6 fresh cut Yukon Gold Potatoes.
  • 3 Scallions – rough cut for garnish.
  • Sour Cream for garnish – optional.

Putting it all together:

  1. If using frozen fries cook them per the bag instructions. If using fresh toss the fries with Canola Oil, salt and pepper and place on a sheet tray in a 425° oven for 18 – 20 minutes.
  2. While the fries are cooking heat the chili in a medium pot.
  3. To serve place the fries on a plate, top with the chili and cheese and garnish with the green onion and sour cream.
  4. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit