AKA Kick'N Beef Chili & Cheese Penne. When your stomach starts talking this is what it's asking for. Feed Me! Hear the call and answer your family's own hunger game with some game of your own.
When ever you make the Straight Kick'N Beef Chili you must make the Chili & Cheese Penne. Great served with the Cheezzy Parmesan Bread and Big Kahuna Cole Slaw. The perfect meal plan for days. Got teenagers in the house? They will love this dish for dinner or an after school snack.
STRAIGHT KICK'N BEEF CHILI INGREDIENTS
2 1/4 pounds of Ground Beef Chuck 80/20 Blend
1 each 24 ounce jar Bertolli Organic Tomato Sauce (Olive Oil, Basil & Garlic)
1 each 14.5 ounce can Hunts Diced Tomato (Basil, Garlic & Oregano)
1 each 6 ounce can Hunts Tomato Paste
1 each shot glass (2 fluid ounces) Star Extra Virgin Olive Oil
1 each shot glass (2 fluid ounces) McCormick Chili Powder
1/3 each shot glass McCormick Ground Cumin
1/3 each shot glass McCormick Spanish Paprika
1/3 each shot glass McCormick Oregano Leaves
1 each tablespoon McCormick Pure Ground Black Pepper
1 each teaspoon Morton Kosher Salt
1 each shot glass (2 fluid ounces) minced Garlic
1 each pint glass diced Brown Onions
STRAIGHT KICK'N BEEF CHILI INSTRUCTIONS
Wash your hands with medium hot water and soap. In a large preheated skillet begin cooking 2 1/4 pounds ofGround Beef Chuck 80/20 Blend. 80/20 refers to the proportion of 80% Lean Ground Beef and 20% Fat. Add 1 each tablespoon McCormick Pure Ground Black Pepper and continue cooking down the ground beef. Once the ground beef has been cooked thoroughly (takes 8 to 10 minutes) turn off heat continue to stir. Allow to cool on stove for approximately 10 minutes. With a calendar in a stainless steel bowl drain out the liquid which is almost entirely oil from the fat content. Allow the drained oil to cool and dispose in your plastic trash bag. I highly recommend NOT pouring it down the sink. Set aside the cooked beef and begin cooking the base. In a large preheated skillet pour 1 each shot glass Star Extra Virgin Olive Oil and add 1 each pint glass diced Brown Onions.Add 1 each shot glass minced Garlic and 1 each teaspoon Morton Kosher Salt. Stir frequently for 3 to 5 minutes until onions begin to slightly stew or become a little soft. Add 1 each 24 ounce jar Bartolli Organic Tomato Sauce, 1 each 14.5 ounce can Hunts Diced Tomato and 1 each 6 ounce can Hunts Tomato Paste continue to stir. Now add the drained cooked ground beef and stir frequently until blended thoroughly. Allow to cook for 5 minutes stirring frequently. Turn heat down to simmer. Add first 1 each shot glass containing McCormick Ground Cumin, McCormick Spanish Paprika and McCormick Oregano Leaves. Stir to blend spices with beef and tomato sauce base. Simmer on low heat for 5 minutes stirring occasionally. Finally add 1 each shot glass McCormick Chili Powder and stir to blend. If Chili thickens too much simply thin with water for this recipe I used 1 each martini glass of warm water and let sit.
Only half of the Straight Kick'N Beef Chili recipe above is used in the Kick'N Beef Chili & Cheese Penne recipe.
MAKING THE KICK'N BEEF CHILI & CHEESE PENNE
3 each cups (24 fluid ounces) Straight Kick'n Beef Chili
8 each ounces dried Barilla Penne Pasta
1 each teaspoon Star Extra Virgin Olive Oil
1/2 each teaspoon Morton Kosher Salt
1 each pint glass Sargento Fine Shredded Jack & Cheddar Cheese
1 each martini glass (4 fluid ounces) diced Red Onions
1 each martini glass (4 fluid ounces) chopped Green Onions
Wash hands with medium hot water and soap. In a large pot bring approximately 2 quarts of water to a boil to cook pasta. Use 1/2 (8 ounces) a 1 pound box of Barilla Penne Pasta. Pour dried pasta in boiling water. Immediately add 1 teaspoon Star Extra Virgin Olive Oil and 1/2 teaspoon Morton Kosher Salt stir frequently. "Al Dente" perfection in11 to 12 minutes like it reads on the box. When the penne reaches desired doneness pour water and pasta through calendar to drain. Take care in this process the boiling water is scolding hot so work with safety in mind. Once the hot water is drained immediately run cold water over pasta to cool. Allow 10 minutes for excess water to drain through calendar. In a large stainless steel bowl place cooled cooked penne. Add 3 each cups Straight Kick'n Beef Chili, 1/2 each pint glass Sargento Fine Shredded Jack & Cheddar Cheese, 1 each martini glass diced Red Onions and 1/2 each martini glass chopped Green Onions. Mix the contents well until blended thoroughly. Place in a large baking pan preferably one with a lid or use a piece of wax paper and aluminum foil to cover the mix. In a preheated oven cook for 40 to 45 minutes at 350 degrees. Remove pan from oven and top with remaining 1/2 pint glassSargento Fine Shredded Jack & Cheddar Cheese. Place back in oven without the lid or cover and bake for 10 minutes. Remove from oven and top with remaining 1/2 martini glass chopped green onions and serve.
When you add the remaining shredded cheese spread even leaving a gap between the edge of the pan and the cheese. The cheese will cover that space in the melty process. No doubt about it this dish is the yummy bomb!
An excellent recipe in a household with four or more mouths to feed. Perfect as a main course or a late night munch. Plenty for days but what seems like a lot when it comes out of the oven never lasts. Serve with sour cream or bring on the hot sauce or both the Kick'N Beef Chili & Cheese Penne is user friendly.