Recipe of the Month

This recipe is another family classic - this time from family in Viriginia. This hearty dish is perfect for cold months when roaring fires are keeping hearth and home toasty.

Make extra, this is one of those dishes that gets better when reheated for left-overs!

Boots Wright's Pasta Chili

Galletto Verde 10" Serving Bowl is the perfect size for presenting this dish.

1 pound lean ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 15 oz. can kidney beans, rinsed & drained
1 14.5 oz. can stewed tomatoes (diced is best)
1 15 oz. can tomato sauce
3/4 cup elbow macaroni
3 tsp. chili powder
1 tsp. ground cumin
1/3 cup finely shredded sharp cheddar cheese

In a large pot cook ground beef, onion, and garlic until beef has browned.

Drain the cooked beef mixture and return to pot. Add beans, tomato sauce, stewed tomatoes (with juices), elbow macaroni, chili powder and cumin.

Bring to boil and reduce heat. Cover and simmer for 15 minutes or until elbow macaroni is tender.

Serve hot and top with sharp cheddar.

Vary spices and pasta shapes to your liking.

Check back for more recipes in the future, and feel free to share your own. Send your family recipe and we'll add it online. Drop us an email at recipes@ceramicsofeurope.com.

Previous Recipes

Grandma Virginia's Pinto Beans
Grandma Dorothy's Biscotti
Asparagus alla Franceschini