Baked Chili Recipe

INGREDIENTS:

4 pounds Buffalo or beef, cut into 1/2 in. cubes (any cut of beef will do)
1 large green bell pepper, diced
1 large red bell pepper, diced
3 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
6 chipotle peppers, minced
6 large HOT chile peppers*, seeded & chopped
2 (28 oz. ea) cans diced tomatoes, drained
8 cloves garlic, crushed or minced
***Seasoning Mix:***

15 ounces tomato sauce
1 can beef broth
2 tablespoons Worcestershire sauce
8 tablespoons chili powder (or to taste)
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon sugar
2 tablespoons ground cumin
1 teaspoon dried marjoram leaves
1 tablespoon dried Mexican oregano leaves
2 tablespoons masa harina
3 tablespoons tapioca thickener

DIRECTIONS:

* Habanero, Scotchbonnet, Cayenne or Tabasco

Preheat oven to 250 F. Place beef, peppers and other vegetables in large Dutch oven or enameled roasting pan, and mix together (do not brown meat). Thoroughly blend seasoning mix ingredients together in a bowl (mixer or blender recommended). Pour Seasoning Mix over ingredients in Dutch oven/roasting pan and mix well. Cover and place pan in oven. Cook for 5 to 6 hours or until beef is tender and sauce has thickened.

Serve with your favorite chili condiments, such as pinto beans, pasta, shredded cheese, fresh chopped red onions, sliced jalapeno peppers, hearty homemade bread, crackers and assorted hot sauces.

This recipe for Baked Chili serves/makes 8.

Baked Pasta With Sausage And Tomato Pesto

INGREDIENTS:

Sauce
1 lb hot Italian sausage, casings removed
1 onion, finely chopped
3 garlic cloves, minced
2 (26 ounce) boxes pomi brand marinara sauce (or other high-quality prepared marinara sauce)
6 tablespoons pesto sauce (store-bought is fine)
salt & freshly ground black pepper
Pasta
1 lb penne
8 ounces smoked gouda cheese or smoked mozzarella cheese, finely diced
1 cup freshly grated parmesan cheese
1 (6 ounce) bag baby spinach leaves

DIRECTIONS:

In a large Dutch oven over medium-high heat, add the sausage and onion.
Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
Add garlic and cook for 1 more minute.
Add marinara sauce and reduce heat to medium.
Simmer for 10 minutes, or until sauce begins to thicken.
Stir in pesto and season with salt and pepper to taste. Set aside.
Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
Drain well.
Preheat oven to 375 degrees F.
Oil a 9-x-13-inch baking dish.
Spread a thin layer of sauce over bottom of dish.
In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
Serve hot.

Baked Pasta With Asparagus, Lemon, And Mascarpone

INGREDIENTS:

2 tablespoons olive oil
2 lbs asparagus, cut in 1-inch pieces
8 scallions, sliced
2 lemons, zested
1 lemon, juiced
1 teaspoon fresh thyme, chopped
salt, pepper to taste
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup mascarpone cheese
1 cup parmigiano-reggiano cheese, grated
1/8 teaspoon allspice
1/8 teaspoon cayenne
3/4 cup fresh breadcrumbs
1 lb fettuccine pasta
1/2 cup pignolis, toasted
cooking spray

DIRECTIONS:

Preheat the oven to 450°F.
Spray a 9×13 pan with cooking spray.
Heat a large pot of water to boil.
Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
Add fettucine to boiling water and cook until al dente, about 10 minutes.
While fettucine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
Add asparagus, saute 1 minute.
Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well, set aside.
In a saucepan melt butter, add flour and mix well.
Whisk in milk and stir until boiling, lower heat and cook until thickened.
Remove from heat and stir in marscapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
Season with allspice, cayenne, salt and pepper.
Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
For assembly:.
Drain the cooked fettucine and return to pot.
Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
Pour into prepared pan, top with breadcrumb mixture.
Bake uncovered 15-20 minutes until bubbling and golden, serve.