Brignola's Italian Chili
This recipe was developed, over the years, to reuse leftover spaghetti and sauce that provided a different flavor and a new meal that satisfied the family. We would cut the pasta with scissors to about 1½" size to make it easier to pick up with a spoon. Today we recommend using a crock pot for a slow cook that gives excellent flavor and will not burn the chili.
Use leftover spaghetti and sauce (we usually had about 6-8 ounces pasta plus a cup of sauce). Cut pasta to about 1½" size. You can add more cooked pasta (if desired).
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| Brignola's Italian Chili |
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| 4 Tbs extra virgin olive oil
1 Medium onion, finely chopped
1 Pound ground beef (your choice)
1 Tsp salt
¼ Tsp pepper
1 14½ ounce can Italian tomatoes
(your choice)
1 Jar Brignola's Arrabbiata pasta
sauce
2 16 ounce cans of chili beans (your
choice)
2 Tsp chili powder
Water to reduce chili consistency,
if needed
(Optional: ½ Tsp Cumin to add a
peppery / spicy flavor
shredded Italian cheese - your
choice) |
| Start with a 5 quart crock pot (preferably with an auto setting). Add leftover spaghetti and sauce. In a large skillet, over medium heat, add 2 Tbs extra virgin olive oil, onions and saute, stirring for 5 to 8 minutes, until the onions are tender and golden, but not browning. Then add the ground beef, salt and pepper to taste and fry until beef is browned (no red in center). Drain excess fat and transfer the meat to a bowl lined with paper towels to further reduce the fat. Add meat to the crock pot. Add remaining olive oil, tomatoes, Arrabbiata sauce, chili beans and chili powder to crock pot. Set crock pot to auto setting (if you have only high setting then stir more often) and occasionally stir for about 3 hours. Makes 8-10 servings. |
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