I’m at yet another potluck, and someone is staring down at my chili with a confused look on their face.

“This looks like chili.”
“Yeah,” I say, “it is chili.”
“uh….with pasta? How does that work?”
“It just does,” I assure them. 

I found the base recipe years ago in a Betty Crocker vegetarian cookbook and have been hooked ever since. Once people get over their confusion and try it, I always get rave reviews—and you’ll love it too. The dish has a great spicy heat that you can dial up to suit your taste. The cinnamon in the sauce makes it especially comforting and aromatic in colder months. It’s chili-licious.

3-Alarm Chili

Special Equipment 

• Dutch Oven

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 1 large white onion, chopped
• 1 medium pepper (Heat Control: Green bell pepper for mild, Pasilla or Anaheim for medium, 2 large jalapeño peppers for hot, or 2 Serrano peppers for sadists.)
• 3 cups water
• 1/2 cup taco sauce (Heat Control: The hotter the taco sauce, the hotter the dish. Just be aware that this is the tomato-based taco sauce, NOT a pepper sauce like Tabasco.)
• 2 cans diced tomatoes and chilis, undrained (Heat Control: Ro-Tel sells 4 versions of heat – Mild, Original, Hot, and Lime.)
• 2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 ground cinnamon
• 1 can pinto beans, drained and rinsed
• 1/4 box angel hair pasta

Optional Add-Ins:

• Canned corn; adds a bright, sweet, crunchy contrast
• Smoked Turkey Sausage; Adds fat, umami, savory notes, and checks the box if you prefer meat in your chili

Preparation:

• In a dutch oven or a large, deep skillet, sauté the onions and bell pepper in EVOO until soft and translucent, about 4 minutes. 
• Add in the water, cans of tomato and chiles, sauce and seasonings. Just hold off on the beans and angel hair pasta.
• Bring to a boil and then reduce to medium-low heat. Simmer for 5 minutes.
• Add in the beans and pasta and return to boiling. Reduce back to medium-high heat. Simmer for 8-10 minutes.
• Serve with garnish assortment so people can doctor their chili up as desired.

Garnish Assortment

• Sour cream
• Cilantro, roughly chopped
• Sliced, fresh jalapeño
• Pepper sauces: Franks, Tabasco, Tapatillo, and Sriracha
• Shredded cheese: Cheddar, Pepper Jack (for added heat), or Gouda—because this dish is already kinda whack, so why not add nuttiness?

Serving options

• Summer version: Increase the heat and serve with tortilla chips, Frito scoops, and Tostito bowls. Pair with ice-cold light beer to balance the spice.
• Fall comfort: Keep the heat mild and serve with skillet cornbread. There are many styles to explore—buttermilk, bacon, Southern, Northern.
• Sweet-savory contrast: Make the chili moderately spicy. Prepare cornbread with honey and maple syrup instead of sugar. Serve on the side for dipping and scooping.

What’s a Trencher?

A trencher is a thick slice of bread placed in a bowl and drenched with chili or stew. You can eat it with utensils or go full medieval and use your hands.

What’s a Dutch Oven?

When I first started cooking, I didn’t know what this was. I asked around and got conflicting answers. Here’s the correct one: a Dutch oven is a deep pot with a tight-fitting lid. Mine has a lid that doubles as a skillet. It’s economical, durable, and built to last.

Nom on, 

~Crunchy