Sun photo by Karl Merton Ferron
January 14, 2009
Chef Nancy Longo's dish takes a traditional chili and serves it over pasta, creating a comfort-food favorite, especially when it's cold outside.
12 cloves garlic, chopped fine
1 bunch garlic shoots, chopped fine (see note)
1 bunch green onions, chopped fine
3 large yellow onions, cut into 61/27-inch dice
2 tablespoons butter
1 pound ground beef
1 pound ground pork
4 cups diced plum tomatoes, canned, with juice
1 cup low-sodium tomato juice
1 cup cooked pinto beans
1 cup kidney beans
1 cup beef demiglace or 2 cups good beef broth
3 chipotle peppers in adobo, chopped to paste
1 tablespoon Tabasco sauce
2 tablespoons brown sugar
3 tablespoons ground cumin
2 tablespoons ground coriander
3 tablespoons chili powder
2 tablespoons fresh lime juice
2 teaspoons cinnamon
1 teaspoon kosher salt (if needed)
1 box angel-hair pasta (about 16 ounces), cooked according to package directions
2 cups double Gloucester with chives cheese or a good sharp cheddar
Saute garlic, garlic shoots, green onions and yellow onions in butter until translucent. Add beef and pork and saute until cooked.
Add tomatoes with their juice, beans and remaining ingredients except pasta and cheese. (Use the salt only if needed, because the beef broth may be a bit salty if it is not homemade.)
Cook the chili until it has thickened and has a gravylike consistency. Serve over angel-hair pasta with cheese on top.
Note: If you can't find garlic shoots, substitute 3 more cloves of garlic.
--Courtesy of chef Nancy Longo of Pierpoint restaurant
Per serving: 585 calories, 35 grams protein, 22 grams fat, 10 grams saturated fat, 60 grams carbohydrate, 9 grams fiber, 89 milligrams cholesterol, 1,034 milligrams sodium