Mexican Pasta

Total Prep Time

30 minutes

Yield

6-8 persons

Ingredients

Garlic
2 cloves
Red onion
1/2 pc
Yellow onion
1/2 pc
Carrot
1/2 pc
Celery
1/2 pc
Labuyo
1/2 pc
Cumin
1 tsp
Pepper
1 tsp
Salt
1 tsp
Paprika
1 tsp
Red kidney beans
250 g
Tomato paste
1 tbsp
Canned tomato
250 g
Water
1 cup
Tender Juicy Hotdog
3 pcs
Fusilli pasta
250 g
Sour cream

Directions

In a pot of salted boiling water, cook fusilli pasta until cooked al dente. Mince garlic. Chop onion, celery, carrot, and labuyo. Cut Tender Juicy Hotdog into 1-centimeter cubes. Sweat onion, celery, and carrot. Add garlic, and labuyo, and continue to sweat. Add cumin, paprika, and cayenne. Sweat aromatics and spices. Add Tender Juicy Hotdog and kidney beans and sautee for a couple of seconds. Add tomato paste and mix well. Add canned tomato and mix thoroughly. Add water, allow chili to boil. Once chili starts to boil, lower to a simmer and cover. Allow to simmer for 15 minutes. Season with salt and pepper. Put chili in a serving container and top with a dollop of sour cream.