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Chili Bake

Chili is pretty much my favorite fall food.

And since it is below 90 degrees I figured it was a perfect “cool” weather meal.

This idea originated from How Sweet it is.

Who obviously lives in a place much cooler then Florida because I saw it a couple weeks ago and was insanely jealous.

Mmmmmm cheese.

Chili + pasta + cheese = yummy in my tummy

Chili Bake

1 lb spicy turkey sausage

2 cloves garlic

1/2 onion diced

1/2 green bell pepper diced

1/2 cup chopped carrots

1 bag of frozen corn (or 1 can)

1 28 oz can of peeled tomatoes

1 14 oz can of diced tomatoes

1 small can tomato paste

S & P

1 tablespoon cumin

2 tablespoons chili powder

1/2 box of elbow macaroni

3/4 cup grated cheese (Colby Jack)

1 box cornbread mix (which needs an egg and 1/3 cup milk)

1. In a large pot, saute onions, peppers, carrots, garlic and sausage until tender and browned.

2. Add corn, tomatoes, and paste. This is also when Rich commandeers my recipe and pours habanero tabasco sauce in. Because I “under” season.

3. Let simmer for 1-2 hours. Add more seasoning if needed.

4. When chili is to your liking cook pasta. While pasta is cooking mix together cornbread mix and grease an 8 x 8 baking dish.

5. Drain and add pasta to baking dish, top with grated cheese and spoon chili on top. Spread cornbread mixture over the top.

6. Cook at 425 degrees for 20 minutes. Depending on your mix it might take a little longer.

It might look prettier with thicker chili but it was delicious.



ps. my mama loaned us her roomba, it has been on since 730 this morning. I think our dogs shed too much.


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