Monday, March 7, 2011

Cincinnati-Style Chili with Chorizo Pasta Bake

I made this dish for my family yesterday afternoon.  They LOVED it.  To begin with, everyone kept coming into the kitchen asking what I was cooking that smelled so good.  Then when they served their plates, they quickly came back for more.

This was a hit at my house.  Other suggestions for this recipe that would keep it low carb would be to omit the low carb pasta and serve over nitrate free hot dogs (minus the bun, or course), or omit the pasta and add double or triple the cheese until melted into the chili and serve as a dip with veggies or pork rinds.  If you're not watching carbs then use the dip with tortilla chips or corn chips.  Yum.

I also think this would work well in a crock pot, adding the pasta at the end of your cooking time, or if making it as a dip just to keep it warm.  I'll let you know, because I will be making this again.


1 tb extra virgin olive oil
1 lb chorizo sausage
1 lb ground beef
2 tb onion powder
3 tb chili powder
2 tb unsweetened cocoa powder
2 tsp apple pie spice
1 tsp ground cumin
2 ½  cups tomato sauce
2 ½ cups beef broth
2 tb apple cider vinegar
1 box (13.25 oz) Dream Fields Low Carb Rotini Pasta
1-2 cups cheddar cheese, grated


Preheat oven to 350 degrees F.

Remove the casing from the sausage.

Preheat a stock pot on medium for 2-3 minutes.  Add olive oil to the hot pan.  Add chorizo, ground beef and onion powder.  Cook until no longer pink and the meat has crumble to small bits.

Measure spices and add on top of the meat.  Stir well and cook for 1-2 minutes to blend the flavors. 
Stir in the tomato sauce, broth and cider vinegar.  Cook for 10 -15 minutes or until the chili thickens and liquid reduces some.
Brush a 9 X 13 glass pan or serving dish with olive oil.  Pour the chili into the pan.
Add water to the stock pot to boil the noodles.  It is ok if the water has some tomato and spices left in it.  That will help to flavor the noodles and cut down on your cleanup later.
Add some salt and cook rotini according to the package.  Drain.
Pour the chili back into the stock pot over the noodles and mix well.
Pour the chili noodle mixture back into the 9 X 13 dish.  Sprinkle the cheese on top.
Bake for 15 - 20 minutes or until the cheese is melted and bubbly.  Serve with garlic bread.

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